Lemon Chiffon Cake - cooking recipe

Ingredients

2 c. all-purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
7 egg yolks
3/4 c. cold water
2 tsp. grated lemon peel
2 tsp. vanilla
1 c. egg whites
1/2 tsp. cream of tartar

Preparation

Heat oven to 325\u00b0.
Mix flour, sugar, baking powder and salt in a bowl.
Make a well and add in this order the oil, egg yolks, water, lemon peel and vanilla. Beat with spoon until smooth. Beat the egg whites and cream of tartar in a large mixer bowl on high speed until stiff peaks form.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended.
Pour into ungreased 10 x 14-inch tube pan. Bake until top springs back when touched lightly, about 1 1/4 hours.
Invert pan on funnel.
Let hang until cake is cold. Remove from pan. Frost with Lemon Butter Frosting.