Lemon Chiffon Cake

Just because the calendar says it is winter there is not reason not to bring a bit of spring into your day. It might even brighten your day.

12-16 Servings
Prep: 25 min.
Bake: 50 min. + cooling

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

Place egg whites in a large bowl; let stand at room temperature 30
Place oven rack in the lowest position. Preheat oven to 325°. 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.
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.
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.


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