Chiffon Cake- makes 2 8-inch layers
224 g. cake flour
7 g. baking powder
194 g. sugar #1
zest from 1/2 lemon
113 g. vegetable oil
112 g. egg yolks
128 g. water
6 g. vanilla
226 g. egg whites
96 g. sugar #2
1 g. cream of tartar
Sift together the flour, baking powder, first sugar; add the lemon zest.
In a separate bowl, whisk the liquid ingredients; add the dry ingredients slowly to make a smooth batter.
Whip the egg whites, sugar #2 and cream of tartar to medium peaks.
Fold the meringue into the batter in three stages until there are no streaks.
Pour into ungreased, papered pans- 550 g. per pan.
Bake at 335 degrees convection for about 30 minutes or until done.
Remove from pans when cooled.