Lemon Chiffon Cake is a traditional American recipe for a classic sponge cake flavoured with lemon zest that's lightened with beaten egg whites and which is cooled upside down to prevent collapse. The full recipe is presented here and I hope you enjoy this classic American version of: Lemon Chiffon Cake.
Combine the flour, sugar, baking powder, salt and lemon zest in a large bowl. Beat in the water, oil, vanilla extract and egg yolks. Continue beating until the batter is smooth.
Add the egg whites to a clean and dry bowl along with the cream of tartar. Beat with an electric mixer at high speed until the whites form stiff peaks. Gradually pour the cake batter over the beaten egg whites then gently ford with a wooden spatula until just blended. Turn the resultant batter into an ungreased angel food cake tin (about 25cm diameter, and 10cm tall).
Transfer to an oven pre-heated to 160°C and bake for about 75 minutes, or until the cake is lightly golden and the top springs back when lightly touched. Immediately turn the pan upside down onto a heat-proof funnel or bottle. Allow to hand for 2 hours, or until the cake is completely cool.
After this time, loosen the sides of the cake with a spatula and remove from the can. Finish the cake by spreading creamy lemon glaze of the top (allow some to drizzle down the sides of the cake).
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