Israeli Banana Nut Cake

Ingredients

 * 8 eggs, room temperature
 * 1¼ cups sugar
 * ½ tsp salt
 * 1¼ cups mashed ripe bananas
 * ¾ cup matzo cake meal
 * ½ cup potato starch
 * 1¼ tsp cinnamon
 * ½ cup chopped nuts

Directions

 * 1) Separate eggs into large mixing bowl.
 * 2) Slowly beat 1 cup sugar and salt into yolks until thick and light in color.
 * 3) Add bananas, beat 3 minutes at highest speed.
 * 4) Stir meal, starch and cinnamon.
 * 5) Fold into banana mixture, add nuts.
 * 6) Beat egg whites at highest speed until peaks (not dry).
 * 7) Continue beating and make meringue by beating remaining ¼ cup sugar into whites, 1 tablespoon at a time.
 * 8) Fold meringue into banana mixture.
 * 9) Turn into 10 inch tube pan (bottom lined with wax paper).
 * 10) Bake at 325°F for 70 to 75 minutes until springy to touch.
 * 11) Invert pan on funnel.
 * 12) Let hang 45 minutes.
 * 13) Remove while still warm.
 * 14) Run knife around side of cake.
 * 15) Remove.