Banana Chiffon Cake

1 C Egg Whites

1/2 Tsp Cream Of Tartar

2 1/4 C Cake Flour

1 Tbsp Baking Powder

1 1/4 C Sugar

5 Egg Yolk

1 C Banana -- Mashed

1/2 C Oil

3 Tbsp Bourbon

1 Tsp Vanilla

2 Tbsp Bourbon

1 Tbsp Milk

1 1/2 C Confectioner`s Sugar -- Sifted

Strawberries Banana - Sliced

HEAT OVEN TO 325. HAVE READY A 10" TUBE PAN WITH A REMOVABLE BOTTOM. DO NOT GREASE. ADD CREAM OF TARTAR TO EGG WHITES AND BEAT WITH AN ELECTRIC MIXER UNTIL STIFF PEAKS FORM. DON`T OVERBEAT. IN ANOTHER BOWL, STIR FLOUR, SUGAR AND BAKING POWDER UNTIL BLENDED. MAKE A WELL IN CENTER AND IN IT PUT THE EGG YOLKS, BANANAS, AND OIL. ADD WATER TO BOURBON TO MAKE 1/3 C. ADD TO WELL WITH VANILLA. BEAT INGREDIENTS IN WELL WITH ELECTRIC MIXER, GRADUALLY BEATING IN DRY INGREDIENTS FROM AROUND EDGE, JUST UNTIL YOU HAVE A SMOOTH BATTTER. POUR 1/3 BATTER OVER WHITES AND QUICKLY, BUT GENTLY, STIR UNTIL BATTER AND WHITES ARE BLENDED. REPEAT TWICE WITH REMAINING BATTER. POUR INTO TUBE PAN. BAKE 55 MIN. DON`T OPEN OVEN DOOR OR CAKE MAY FALL. INCREASE OVEN TO 350 AND BAKE 10-15 MIN LONGER, UNTIL PICK TESTS CLEAN IN CENTER. HANG CAKE UPSIDE DOWN AND COOL COMPLETELY. REMOVE CAKE FROM PAN.

GLAZE: HEAT BOURBON AND MILK TO A SIMMER. STIR IN CONFECTIONER`S SUGAR UNTIL DISSOLVED. IMMEDIATELY DRIZZLE OVER TOP AND SIDES OF CAKE. LET COOL UNTIL GLAZE SETS BEFORE GARNISHING. CUT WITH A LONG SERRATED KNIFE. 345 CAL