📖 Instructions

1. Preheat your oven to 325°F (160°C). Make sure you have your oven rack in the lower third position. This helps the cake bake evenly and prevents the top from browning too quickly.
2. In a large bowl, sift together the cake flour, sugar, baking powder, and salt. Sifting is crucial for a light and airy cake. I know, I know, it's an extra step, but trust me, it's worth it! Do you ever feel that sifted flour also makes the cakes extra yummy and delicious?
3. Add the vegetable oil, lemon juice, lemon zest, and egg yolks to the dry ingredients. Mix until just combined. Don't overmix at this stage; a few lumps are perfectly fine. Overmixing can lead to a tough cake.
4. In a separate, clean bowl, beat the egg whites with cream of tartar until stiff, glossy peaks form. This is where the magic happens! The meringue is what gives the chiffon cake its signature light and airy texture. Be patient and don't rush this step. I have made mistakes in the past, but with time I am learning to be patient.
5. Gently fold one-third of the meringue into the egg yolk mixture to lighten it. This makes it easier to incorporate the remaining meringue without deflating it.
6. Fold in the remaining meringue in two additions, being careful not to overmix. You want to keep as much air in the meringue as possible. The batter should be light and airy, like a cloud! Be very careful not to mess this up. My first time the result was awful.
7. Pour the batter into an ungreased 9-inch tube pan. Do NOT grease the pan! The cake needs to grip the sides of the pan to rise properly. It's kind of like a little climbing wall for your cake.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and springy to the touch. Check for doneness by inserting a skewer into the thickest part of the cake.
9. Immediately invert the pan and let the cake cool completely upside down. This prevents the cake from collapsing. I usually prop it up on a bottle or use the legs of a cooling rack. Let it hang out like this for at least an hour, or even better, overnight.
10. Once the cake is completely cool, run a thin knife or spatula around the edges of the pan to release the cake. Gently push the cake out of the pan. And finally, you are done!!
11. Dust with powdered sugar or glaze with a simple lemon glaze. Garnish with fresh berries and lemon slices for an extra touch of spring. Enjoy your masterpiece!