Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Yield: 1 tube cake
Ingredients: 240 g All-Purpose Flour; 1 tbsp Baking powder; 298 g Granulated sugar; 1 tsp Table salt; 99 g Vegetable oil; 227 g Water; 8 each Eggs; 2 tsp Vanilla Extract; 1 tsp Lemon zest; 0.25 tsp Lemon oil; 1 tbsp Lemon juice; 0.5 tsp Cream of tartar

A light, airy cake with a delicate lemon aroma.

1 hour 40 minutes1 tube cake

Ingredients

Ingredients for1 tube cake
Ingredient	Amount
All-Purpose Flour	240 g
Baking powder	1 tbsp
Granulated sugar	298 g
Table salt	1 tsp
Vegetable oil	99 g
Water	227 g
EggsLarge. At room temperature. Separate yolks and whites.	8 each
Vanilla Extract	2 tsp
Lemon zest	1 tsp
Lemon oilRange: 1/4–1/2.	0.25 tsp
Lemon juice	1 tbsp
Cream of tartar	0.5 tsp

Method

1
Heat the oven to 165°C/325°F; leave a 25cm tube tin ungreased. Mix dry ingredients, then whisk in oil, water, yolks, vanilla and lemon flavourings.
2
Beat whites with cream of tartar until stiff. Fold gently into the yolk mixture and transfer to the tin.
3
Bake 55 minutes at 165°C/325°F, then increase to 175°C/350°F for another 5–10 minutes, until a skewer comes out clean.
4
Invert the tin and cool completely before loosening the cake.