Lemon chiffon Cake

Ingredients

-2 cups sifted cake flour
-1 cup sugar
-1 tablespoon baking powder
-1/2 teaspoon salt
-1/2 cup vegetable oil
-1/2 cup freshly squeezed lemon juice (from about 4 lemons)
-1/4 cup water
-1/2 teaspoon pure vanilla extract
-1 1/2 tablespoons lemon zest (from about 3 lemons)
-6 eggs, separated
-1/2 teaspoon cream of tartar
-Confectioners’ sugar for serving

Direction

Preheat the oven to 325 degrees F. Set aside a 10-inch ungreased tube cake pan.
In a large bowl, whisk the flour, sugar, baking powder and salt.
Place the oil, lemon juice, water, vanilla and lemon zest in a large measuring cup. Stir in the egg yolks.
Make a well in the bowl of the flour mixture and pour the wet mixture in. Whisk until the two mixtures are just combined.
In a medium bowl, combine the egg whites and cream of tartar. Using an electric mixer, whip the whites until stiff. Fold into the cake batter until no more streaks of white appear. Pour the batter into the cake pan and bake in the oven until a toothpick inserted into the cake comes out clean, about 45-50 minutes.
Remove the pan from the oven and invert to cool for 1 hour. If your pan does not have “legs,” invert the pan onto the neck of a wine bottle. Once cooled, use a thin spatula to loosen the sides of the cake from the pan. Gently pull the cake to separate it from the pan. Serve inverted or right-side up. Dust with confectioners’ sugar.