Lemon Chiffon Cake

• Prep Time: 25 mins
• Bake Time: 50 mins
• Ready In: 1 hr 15 min + Cooling Time

Ingredients: Recipe good for 12-16 servings.

• 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

LEMON FROSTING:

• 1/3 cup butter, softened
• 3 cups confectioners’ sugar
• 1/4 cup lemon juice
• 4-1/2 teaspoons grated lemon peel
• Dash salt

Directions:

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Place oven rack in the lowest position. Preheat oven to 325°F. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, 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; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides.