Lemon Chiffon Cake

By pamdabear3383

Ingredients

• LEMON FROSTING:
• 7 eggs, separated
• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup water
• 1/2 cup canola oil
• 4 teaspoons grated lemon peel
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar
• 1/3 cup butter, softened
• 3 cups confectioners' sugar
• 4-1/2 teaspoons grated lemon peel
• Dash salt
• 1/4 cup lemon juice

Details

Servings 12

Preparation

Step 1

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

2. In another bowl, combine the 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; beat on medium speed until soft peaks form. Fold into batter.

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

4. 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