Ingredients
- 7 large 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 flavoring
- 1/2 teaspoon cream of tartar
- FROSTING:
- 1/3 cup butter, softened
- 3 cups confectioners' sugar
- 4-1/2 teaspoons grated lemon peel
- 1/4 cup fresh lemon juice
- Dash salt
Directions
- Place egg-whites inside a large bowl let stand at 70 degrees half an hour. Meanwhile, preheat oven to 325°.
- Sift flour, sugar, baking powder and salt together two times devote another large bowl. In a tiny bowl, whisk egg yolks, water, oil, lemon peel and vanilla until smooth. Increase flour mixture beat until well blended.
- Add cream of tartar to egg-whites with clean beaters, beat on medium speed just until stiff although not dry. Fold a 4th from the whites into batter, then fold in remaining whites.
- Lightly spoon batter into an ungreased 10-in. tube pan. Cut through batter having a knife to get rid of air pockets. Bake on cheapest oven rack 50-55 minutes or until top springs when gently touched. Immediately invert pan awesome completely in pan, about one hour.
- Operate a knife around sides and center tube of pan. Remove cake to some serving plate.
- In a tiny bowl, combine frosting ingredients beat until smooth. Spread over cake. Yield: 16 servings.
Initially printed as Lemon Chiffon Cake in Taste of Home April/May 2008, p37