Lemon Chiffon Cake

Here's another awesome recipe

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
4 1/4 teaspoons grated lemon peel
Dash of 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 un-greased 10-in. tube pan.  Cut through batter with a knife to remove air pockets.

You know it'll be good when every dish in the kitchen is dirty!

Bake on the lowest oven rack at 325 for 50-55 minutes or until top springs back when lightly touched.  Immediately invert the pan; cool completely, about 1 hour.

Run a knife around side and center of tube 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