Lemon Chiffon Cake
First of all, if you don't have an angel food tube pan with a removable bottom ... get one ... I found one at Superstore for less than $10.00. Have all ingredients at room temperature, about 70F. Preheat oven to 325F. Have an ungreased 10-inch tube pan ready.
Ingredients
Sift together:
  • 2 1/4 cups sifted cake flour
  • 1 1/4 cups sugar
  • 1 tbsp baking powder
  • 1 tsp salt
Add and beat on high speed until smooth:
  • 5 large egg yolks
  • 3/4 cup water (I used lemon juice)
  • 1/2 cup vegetable oil
  • 1 tsp grated lemon zest
  • 1 tsp vanilla
Using clean beaters, beat in another large bowl on medium speed until soft peaks form:
  • 8 large egg whites
  • 1/2 tsp cream of tartar
Gradually add, beating on high speed:
  • 1/4 cup sugar
Instructions
  1. Beat egg whites until they're so stiff they begin to lose their gloss. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly.
  2. Bake until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean, 55 to 65 minutes.
  3. Let the cake cool upside down for 1 1/2 hours until completely cooled and set.
  4. Slide a thin knife around the cake to detach it from the sides and the centre of the tube. Pull the tube up, to lift the cake from the pan. Slide the knife under the cake to detach it from the bottom.
Notes
Recipe from "Joy of Cooking"
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/lemon-chiffon-cake/