Lemon Chiffon Cake

By á-24734

Ingredients

• Lemon Frosting:
• 7 Eggs, separated
• 2 Cups Flour
• 1 1/2 Cups Sugar
• 3 tsp. Baking Powder
• 1 tsp. Salt
• 3/4 Cup Water
• 1/2 Cup Oil
• 4 tsp. Grated Lemon Peel
• 2 tsp. Vanilla
• 1/2 tsp. Cream of Tartar
• 1/3 Cup Butter, softened
• 3 Cups Powdered Sugar
• 4 1/2 tsp. Grated Lemon Peel
• Dash of Salt
• 1/4 Cup Lemon Juice

Preparation

Step 1

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, combine flour, sugar, baking powder, and salt. Whisk the egg yolks, water, oil, lemon peel, and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites and beat on medium speed until soft peaks form. Fold into batter. Gently spoon into an ungreased 10" 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 springs back when lightly touched. Immediately invert pan; cool completely about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Frost top of cake. Yield: 12-16 servings.