About this recipe:A chiffon cake is a very light sponge cake made with oil and beaten egg whites. It is the perfect base cake for any special occasion as you can fill with cream or decorate with icing. If you don't have a specific chiffon cake tin with a hole, just use any 25cm diameter tin that is at least 10cm high.
Makes: 1 25cm cake
290g plain flour
300g caster sugar
1 teaspoon vanilla extract
16g baking powder
8g cream of tartar
120ml vegetable oil
1 lemon, zested
icing sugar, as needed
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Sift flour, sugar, salt and baking powder into a large bowl.
Separate the eggs. With a clean whisk and in a clean, dry bowl, whisk the egg whites until stiff and glossy, adding cream of tartar at the half way stage.
Place egg yolks in a separate bowl; add water, oil, vanilla extract and lemon zest. Mix with an electric beater or whisk vigorously to incorporate air. Fold in sifted flour, then fold in beaten egg whites until well combined. Pour the cake batter into an ungreased chiffon cake tin.
Bake in preheated oven for 50 to 60 minutes, or until a skewer inserted into the cake comes out clean. Place the cake tin on a wire cooling rack and leave to cool for 10 minutes before turning the cake out onto a serving plate to cool completely.
Decorate as you like or simply dust with icing sugar and serve.