LEMON CHIFFON CAKE

By curly

Ingredients

• LEMON FROSTING:
• 7 eggs, separated
• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 3 tsps baking powder
• 1 tsp salt
• 1/2 cup lemon juice
• 1/4 cup water
• 1/2 cup canola oil
• 4 tsps grated lemon peel
• 2 tsps vanilla extract
• 1/2 tsp cream of tartar
• 1/3 cup butter, softened
• 3 cups confectioners' sugar
• 1/4 cup water or lemon juice (lemon juice will make it really tart)
• 4 tsps grated lemon peel (can be omitted if you use lemon juice instead of water)

Preparation

Step 1

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

2. In a large bowl, combine the flour, sugar, baking powder and salt.

3. In another bowl, whisk the egg yolks, lemon juice, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended.

4. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Fold into batter.

5. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325 degrees for 50 - 55 minutes or until cake springs back when lightly touch. Immediately invert pan; cool completely, about 1 hour.

6. Run a knife around sides and center tube of pan. Remove cake to a serving plate.

7. In a small bowl, combine frosting ingredients; beat until smooth. Frost top of cake.