Lemon Chiffon Cake - cooking recipe

Ingredients

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 1/2 teaspoons grated lemon peel
1 dash salt
1/4 cup lemon juice

Preparation

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 ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
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 one hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.