Spring Lemon Chiffon Cake

Chiffon cakes, I have heard are qiute tricky to make. They have a tendency to fall flat if the egg whites are not beaten and incorporated properly. So far I have made them thrice and haven't faced that problem. Not boasting here... just an observation. :)
Anyway's I am not fond of lemons in my cakes but I must say this is a fantastic cake!! And the glaze... is to die for!! So soft and light... Just melts in my mouth.

 I know that chiffon cakes are asked to be made in tube pans, but i hate the removal of the cake from these pans. So I have just gone ahead and used a square baking tin. A round tin also can be used.

Ingredients:

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

1. Preheat oven to 160 degree C.
2. Mix flour, sugar, baking powder, and salt in a large bowl. Beat in cold water, oil, vanilla, lemon peel and 7 egg yolks until smooth.
3. Beat egg whites and lemon juice till stiff peaks form. Gradually pour the batter over beaten egg whites folding with rubber spatula until just blended.
4. Pour in to ungreases pan. Bake about 1 hour, or until the top springsback when touched lightly.
5. If using a tube pan, turn it upside down on heat proof bottle. Cool.
6. Spread creamy lemon glaze over the top of cake allowing some to drizzle down the sides.

Creamy Lemon Glaze
1/3 cup butter
1/2 tsp grated lemon peel
2 cups powdered sugar
2-4 tsp lemon juice

Melt butter over low heat, add the lemon peel and podered sugar. Remove from heat and stir in lemon juice 1 tbsp at a time until smooth and consistency of thick syrup.
Enjoy!!