Recipe: Lemon Chiffon Cake

This is my lemon chiffon cake. I love the lemony essence and the pillowy soft texture of this chiffon cake. Other than lemon flavor, I also love coffee and pandan (screwpine leaf) chiffon cake. What kind of chiffon cake do you like? Recipe: Lemon Chiffon Cake (Adapted from Oprah.com) Ingredients: 2 cups flour 1 1/2 cups sugar 1 tablespoon baking powder 1 teaspoon salt 3/4 cup water 7 egg yolks 1/2 cup vegetable oil Grated zest of 2 lemons 2 teaspoon vanilla 8 egg whites 1/2 teaspoon cream of tartar Method: Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside. In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased tube pan or bundt pan. (I used bundt pan because I don't have a tube pan). Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean.