Birthday Cake- Golden Chiffon Cake

Aundra's birthday cake this year.  Not as fancy as last year's, but still very good.  I made a chiffon cake for this.  We were going to be at 6000 feet, and I didn't want to mess around with baking.  I also knew that I had to freeze this cake, and didn't want it to dry out.  It stayed really moist. Chiffon cake is very similar to angel food, I think.  It's frosted with a nice french buttercream, flavored with strawberry sauce.

Chiffon Cake- makes 2 8-inch layers

224 g. cake flour

7 g. baking powder

194 g. sugar #1

zest from 1/2 lemon

113 g. vegetable oil

112 g. egg yolks

128 g. water

6 g. vanilla

226 g. egg whites

96 g. sugar #2

1 g. cream of tartar

Sift together the flour, baking powder, first sugar; add the lemon zest.

In a separate bowl, whisk the liquid ingredients; add the dry ingredients slowly to make a smooth batter.

Whip the egg whites, sugar #2 and cream of tartar to medium peaks.

Fold the meringue into the batter in three stages until there are no streaks.

Pour into ungreased, papered pans- 550 g. per pan.

Bake at 335 degrees convection for about 30 minutes or until done.

Remove from pans when cooled.