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Lemon Chiffon Cake with Lemon Icing

1 C. plus 2 T. sifted cake flour
3/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 C. salad oil
2 egg yolks
1/4 C. plus 2 T. cold water
1 tsp. vanilla
1 tsp. grated lemon peel
1/2 C. (4) egg whites
1/4 tsp. cream of tartar

Sift flour, sugar, baking powder, and salt into mixing bowl; make
well in dry ingredients. In this order, add: salad oil, egg yolks,
water, vanilla, and grated lemon peel. Beat until satin smooth.
Combine egg whites and cream of tartar. Beat until very stiff
PEAKS form. Pour egg-yolk batter in thin stream over entire surface
of egg whites, gently cutting and folding just until blended. Bake
in ungreased 8 x 8 x 2 or 9 x 9 x 2 inch pan in moderate oven (350
deg. F.) 30 to 35 minutes.


For a 2-layer cake, use the following for filling:

3/4 C. sugar
2 T. cornstarch
Dash salt
1 slightly beaten egg yolk
3/4 C. water
3 T. lemon juice
1 tsp. grated lemon peel
1 T. butter

Mix sugar, cornstarch, and salt; add egg yolk, water, and lemon
juice; cook in double boiler until thick, stirring occasionally.

Remove from heat and mix in lemon peel and butter. Cover surface
of pudding with plastic wrap and refrigerate until chilled through.
Spread between layers of lemon chiffon cake and drizzle top with
glaze. Keep leftovers in fridge.


Glaze

Combine 1 C. powdered sugar and the juice of one large lemon in a
microwave container. Microwave 1 1/2 minutes on high. Allow to
stand 3-4 minutes.

Pour glaze over cake while the cake is still hot from the oven.
(If using just the glaze, cake need not be refrigerated.)

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