Lemon Chiffon Cake

This was the grand prize winner in Taste Of Home Magazine, submitted by Trish Kammers who claims this works with oranges as well --- I made this cake and was more than pleased with the results, I think you will be too, I added in the zest from 1 whole lemon and also subbed 1 teaspoon lemon extract for the vanilla --- servings is only estimated :)

• Ready In: 1 hr 10 mins
• Serves: 12

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
• 1  tablespoon  grated lemon peel
• 2  teaspoons vanilla
• 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

Directions

1. Set oven to 325 degrees F. (lowest oven rack).
2. Prepare an ungreased 10-inch tube pan.
3. Let the eggs stand out at room temperature for 30 minutes.
4. In a large mixing bowl combine flour, sugar, baking powder and salt.
5. In another bowl whisk the egg yolks with water, oil, lemon peel and vanilla; add to the dry ingredients and beat until well blended.
6. In another large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks form; fold into the batter.
7. Gently spoon into prepared tube pan, then cut through batter with a knife to remove the air pockets.
8. Bake on lowest oven rack for 50-55 minutes or until the top springs back when lightly touched.
9. Immediately invert the pan.
10. Cool completely (about 1 hour).
11. Run a knife around the side and center tube of the pan.
12. Remove cake to a serving plate.
13. In a small bowl combine frosting ingredients; beat until smooth.
14. Spread over top of the cake.