Lemon Chiffon Cake
|Eggs||7 Small, separated|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Grated lemon peel||4 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs), softened|
|Confectioners sugar||3 Cup (48 tbs)|
|Grated lemon peel||4 1⁄2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
Let the eggs stand at room temperature for 30 minutes.
In a large mixing bowl, combine the flour, sugar, baking powder and salt.
In another bowl, whisk the egg yolks, water, oil, peel and vanilla; add to dry ingredients.
Beat until well blended.
In another large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form; fold into cake batter.
Gently spoon into an ungreased 10-in. tube pan.
Cut through the batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325 degree for 50-55 minutes or until top of cake springs back when lightly touched.
Immediately invert pan; cool completely, about 1 hour.
Run a knife around the side and center tube of pan.
Remove cake to a serving plate.
In a small mixing bowl, combine the frosting ingredients; beat until smooth.
Spread over top of cake.