Be sure to beat the egg whites until stiff to achieve the light, fluffy texture characteristic of a chiffon cake. Then, gently fold in the dry ingredients to keep the dough soft.
Step 1
Preheat the oven to 175°C (350°F) and place the rack in the center of the oven.
Step 2
In a large bowl, mix the flour, sugar, baking powder and salt.
Step 3
Add the oil, egg yolks, water, vanilla extract, and lemon zest (if using) to the dry ingredient mixture. Beat well until you obtain a smooth and homogeneous mixture.
Step 4
In another clean, dry bowl, beat the egg whites together with the cream of tartar until foamy. Then, gradually add the sugar while continuing to beat until firm peaks form.
Step 5
With gentle, enveloping movements, add the beaten egg whites to the yolks and flour mixture. Make sure not to overmix to maintain the lightness of the cake.
Step 6
Pour the mixture into a springform cake pan (preferably ungreased) and smooth it on top.
Step 7
Bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Once baked, remove the cake from the oven and let it cool upside down. This helps maintain its fluffy texture.
Step 9
Once the cake is completely cooled, run a knife around the edge of the pan to loosen the cake, then carefully remove it from the pan.
Step 10
You can decorate the cake with icing sugar sprinkled on top or with fresh fruits if you wish.
Ready! Now you have a delicious chiffon cake ready to enjoy. I hope it turns out delicious for you!