Lemon Chiffon Cake
|Gold medal all purpose flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Grated lemon peel||2 Teaspoon|
|Egg whites||1 Cup (16 tbs) (7 Or 8 Eggs)|
|Cream of tartar||1⁄2 Teaspoon|
|Lemon butter frosting||6 Tablespoon|
Heat oven to 325°.
Mix flour, sugar, baking powder and salt in bowl.
Make a well and add in order: oil, egg yolks, water, lemon peel and vanilla.
Beat with spoon until smooth.
Beat egg whites and cream of tartar in large mixer bowl on high speed until stiff peaks form.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended.
Pour into ungreased tube pan, 10x4 inches.
Bake until top springs back when touched lightly, about 1 1/2 hours.
Invert pan on funnel; let hang until cake is cold.
Remove from pan.
Frost with Lemon Butter Frosting.