chiffon cake

LEMON CHIFFON CAKE

2 1/4 c. cake flour or 2 c. all-purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 egg yolks (with cake flour) or 7 egg yolks (with all purpose flour)
3/4 c. cold water
2 tsp. grated lemon peel
2 tsp. vanilla
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar
Lemon Glaze

Heat oven to 325 degrees. Stir together flour, sugar, baking powder and salt. Make a "well" and add in order: oil, egg yolks, water, lemon peel and vanilla. Beat until smooth.

Beat egg whites and cream of tartar in large mixer bowl until whites form very stiff peaks. Gradually pour egg yolk mixture over beaten whites, gently folding just until blended. Pour into ungreased tube pan, 10 x 4 inches.

Bake until top springs back when touched lightly, about 75 minutes. Invert pan on funnel; let hang until cake is completely cool. Spread with glaze.

If using self-rising flour, omit baking powder and salt.

LEMON GLAZE:

1/3 c. butter, softened
2 c. confectioners' sugar
1/2 tsp. grated lemon peel
2 to 4 tbsp. lemon juice

Blend butter, sugar and lemon peel. Stir in lemon juice, 1 tablespoon at a time; until glaze is desired consistency.