Lemon Chiffon Cake - cake flour

Method

• Lightly grease a 10-inch tube or bundt cake pan.
• Preheat oven to 325F (160C).
• Sift together the cake flour, sugar, baking powder and salt in a large bowl.
• Make a well in the center and add oil, lemon juice, water, egg yolks and lemon zest.
• Beat until smooth.
• Beat egg whites until foamy, then dust with cream of tartar.
• Beat until the whites are stiff and glossy-looking.
• Stir 1/4 of the beaten egg whites into the cake batter.
• Gently fold in the remaining egg whites.
• Pour into prepared tube or bundt pan.
• Bake about 55 minutes in preheated oven until cake tests done.
• Remove from oven and invert pan.
• Let cake cool this way for about 1 hour.
• To loosen the cake for serving, run a knife around the edges.
• Unmold on to serving plate and glaze, if desired, then garnish with shreds of lemon zest.