Chiffon Cake

Ingredients

• 2 cups sifted cake flour
• 1.5 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 7 large eggs , separated, divided
• 0.75 cups cold water
• 0.5 cups vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 0.5 teaspoons cream of tartar

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.

2. 2

   Measure flour, sugar, baking powder, and salt into a sifter; sift into a bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon extract to the well in the order listed. Do not beat.

3. 3

   Beat egg whites and cream of tartar in a separate, large bowl until very stiff.

4. 4

   Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan.

5. 5

   Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.

6. 6

   Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired.