Apricot Lemon Chiffon Cake - cooking recipe

Ingredients

Cake
5 large egg whites
1/2 teaspoon cream of tartar
1 (18 1/4 ounce) package white cake mix
3 large egg yolks
3/4 cup apricot nectar (may use peach or other)
1/2 cup vegetable oil
2 tablespoons lemon juice
2 teaspoons grated lemon peel
Glaze
2 cups confectioners' sugar, sifted
2 tablespoons lemon juice
1 tablespoon apricot nectar
2 teaspoons grated lemon peel

Preparation

Place a rack in center of oven, and preheat to 325*F.
To make Cake:.
Place egg whites and cream of tartar in a medium bowl. Beat, using an electric mixer on high, for 2 to 3 minutes, until stiff peaks form. Set aside.
Place the cake mix, egg yolks, nectar, oil, lemon juice, and lemon peel in a large bowl, and with same beaters used to beat egg whites(don't bother cleaning them), blend on low speed for 1 minute. Stop, and scrape down the sides of bowl with a spatula. Increase the mixer speed to medium, and beat for 2 minutes longer. Scrape the side down if needed. The batter should look well blended.
Turn the beaten egg whites out on top of the batter, and with spatula, fold the whites into the batter until the mix is light but well combined. Pour the batter into an ungreased 10\" tube pan(or bundt), smoothing the top with the spatula.
Bake the cake until it is golden brown and springs back when lightly pressed, 48 to 52 minutes. Remove the pan from the oven, and immediately turn it upside down over the neck of a glass bottle to cool for 1 hour. Remove the pan from the bottle. Run a long sharp knife around the edge of the cake, and invert it onto a rack, then invert it again onto a serving platter so it is right side up.
To make Glaze:.
Place sugar, lemon juice, nectar, and lemon peel ini a medium bowl. Blend with electirc mixer on low speed for 1 minute. Spread glaze on top and sides of the cake with clean, smooth strokes. Let the glaze set for 20 minutes, then slice, and serve. Enjoy!