Chiffon Cake

Instructions

1. Prepare the oven and pan
   Preheat your oven to 325°F (165°C). Ensure your 10-inch tube pan (angel food cake pan) is clean and dry. Do not grease the pan as the batter needs to cling to the sides to rise properly.
2. Mix the dry ingredients
   In a large bowl, sift together the cake flour, 1 cup (200g) of sugar (reserving the remaining ½ cup for the egg whites), baking powder, and salt. Whisk to combine and create a well in the center.
3. Combine the wet ingredients
   In a separate medium bowl, whisk together the vegetable oil, egg yolks, water, vanilla extract, and lemon zest until smooth and well combined. Pour this mixture into the well of dry ingredients and whisk until the batter is smooth. Set aside.
4. Beat the egg whites
   In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the remaining ½ cup (100g) of sugar, a tablespoon at a time, while beating. Increase speed to high and beat until stiff, glossy peaks form, about 5 minutes.
5. Fold in the egg whites
   Using a large rubber spatula, gently fold about one-third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture. Fold just until no white streaks remain.
6. Bake the cake
   Gently pour the batter into the ungreased tube pan. Run a knife through the batter to remove any large air bubbles. Bake in the preheated oven for 55-60 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
7. Cool the cake
   Immediately invert the cake pan onto a wire rack or bottle neck and let it cool completely upside down, about 2 hours. This prevents the cake from collapsing. Once cooled, run a thin knife around the edges and center tube to loosen the cake, then remove it from the pan.