To make chiffon cake, sift flour, white sugar and baking powder; hollow out a crater in the dry ingredients; add egg yolks, cold water, vanilla extract and lemon extract; mix egg whites and cream of tartar in a separate bowl; and mix the wet and dry ingredients in the first bowl. Fold this mixture into the whites, bake it for 55 minutes at 350 degrees Fahrenheit, and then bake it for 15 minutes at 350 F.
Preheat the oven to 325 degrees Fahrenheit. Add 2 cups of cake flour, 1 1/2 cups of white sugar and 1 tablespoon of baking powder to a sifter, and sift the ingredients together into a mixing bowl. Hollow out a crater in the middle of the dry ingredients.
To the crater, add 7 egg yolks, 3/4 cup of cold water, 2 teaspoons of vanilla extract and 1 teaspoon of lemon extract, and let the ingredients set. Don't stir or combine the wet and dry ingredients.
In a separate bowl, beat 7 egg whites and 1/2 teaspoon of cream of tartar until stiff peaks form. Beat together the dry and wet ingredients in the first bowl using the same whisks from the egg whites. Fold that mixture into the egg whites with a rubber spatula, and transfer the batter to an ungreased 10-inch angel-food tube pan.
Bake the cake for 55 minutes, and turn the oven up to 350 degrees Fahrenheit. Bake the cake for another 15 minutes. Invert the pan to let it cool.
To prepare the frosting, combine 1/2 cup of softened butter and 4 1/2 cups of confectioner’s sugar. Mix in 12 teaspoons of orange liqueur and 1 tablespoon of orange zest. Beat the ingredients until the frosting has a light texture. Frost the cake once it is cool to serve.