Lemon Chiffon Cake (by popular demand)

2 cups flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
3/4 cup cold water
1/2 cup vegetable oil
2 tsp vanilla
2 tsp grated lemon peel
7 large egg yolks
1 cup large egg whites (about 8)
1/2 tsp cream of tartar

Set oven rack to lowest position. Preheat oven to 325.

Mix 1st four ingredients in large bowl. Beat in liquids until smooth.

Beat egg whites and cream of tartar in large bowl until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased angel food cake pan.

Bake about 1 hour 15 minutes, or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatual; remove from pan.

Spread or drizzle top of cake with Citrus Glaze.