Here is our lemon chiffon cake.

• 2 1/4 cups cake flour
• 1 1/2 cups sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 cup shortening
• 5 egg yolks
• 3/4 cup cold water
• 2 tsp. vanilla
• 2 tsp. grated lemon peel
• 1 cup egg whites
• 1/2 tsp. cream of tartar

Heat your oven to 325 degrees. Stir together flour, sugar, baking powder and salt. Make a well in center of flour mixture and add oil, yolks, water, vanilla and lemon peel. Beat with spoon until smooth. Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixtrure gradually over egg whites, folding gently until blended. Pour into ungreased 10-inch tube pan. Bake for 1 hour. Invert and cool thoroughly before removing from the pan.

Cream French Frosting

• 2 tbsp. water
• 4 1/4 tbsp. sugar
• 2 1/3 cups sifted confectioners' sugar
• 1 egg
• 1/3 cup shortening
• 1 tsp. vanilla

Boil water and sugar together a few minutes. Mix confectioners' sugar and egg. Blend with syrup. Add shortening and vanilla. Beat until creamy. Frost cake.