Chiffon Cake

Heat oven to 325°F. In large bowl, combine flour, sugar, baking powder and salt; mix well. Add water, oil, egg yolks and vanilla; beat at low speed until moistened. Beat at high speed for 5 minutes or until very smooth, scraping sides of bowl occasionally. Fold in lemon peel. Transfer to another large bowl. Thoroughly wash bowl and beaters.

In same large bowl, combine egg whites and cream of tartar; beat 3 minutes or until stiff peaks form. Gradually add egg yolk mixture to egg whites, folding gently to combine. Pour into ungreased 10-inch tube pan.

Bake at 325°F. for 60 to 75 minutes or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle; let hang 1 hour or until completely cooled. To remove cake from pan, run edge of knife around outer edge of pan and tube.