Lemon Chiffon Cake 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 vegetable 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Chiffon Cake cont. 4-1/2 teaspoons grated lemon peel Dash salt 1/4 cup lemon juice Let 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, lemon peel and vanilla; add to dry ingredients. Beat until well blended. In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Lemon Chiffon Cake top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008