Lemon Chiffon Cake Recipe

225 g/8 oz/2 cups self-raising (self-rising) flour
15 ml/1 tbsp baking powder

5 ml/1 tsp salt
350 g/12 oz caster (superfine) sugar
7 eggs, separated
120 ml/4 fl oz oil
175 ml/6 fl oz water
10 ml/2 tsp grated lemon rind
5 ml/1 tsp vanilla essence (extract)

2.5 ml cream of tartar

Method:

Mix together the flour, baking powder, salt and sugar and make a well in the centre. Mix the egg yolks, oil, water, lemon rind and vanilla essence and blend into the dry ingredients. Beat together the egg whites and cream of tartar until stiff. Fold into the cake mixture. Spoon into an un-greased 25 cm/10 in cake tin (pan) and bake in a preheated oven at 160°C/ 325°F/gas mark 3 for 1 hour. Turn off the oven but leave the cake for a further 8 minutes. Remove from the oven and invert on to a cooling rack to finish cooling.