A tall, cloud-light vanilla chiffon cake made with oil, egg yolks, and stiffly whipped egg whites, baked in a tube pan and cooled upside down.
Yolk Batter:
2¼ cups cake flour, sifted
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup neutral oil
6 large egg yolks, room temperature
¾ cup cold water
2 teaspoons vanilla extract
1 teaspoon lemon zest
Meringue:
8 large egg whites, room temperature
½ teaspoon cream of tartar
½ cup granulated sugar
To Serve:
2 tablespoons powdered sugar
1 cup fresh berries
Heat the oven to 325°F with the rack in the lower third.
Whisk the cake flour, 1 cup sugar, baking powder, and salt in a large bowl.
Make a well and add the oil, yolks, water, vanilla, and zest. Whisk until smooth.
Beat the whites with cream of tartar to soft peaks. Slowly add ½ cup sugar and beat to stiff, glossy peaks.
Fold one third of the meringue into the batter, then gently fold in the rest until no streaks remain.
Pour into the ungreased tube pan and bake 50 to 55 minutes until golden and the top springs back.
Invert immediately onto a bottle neck and cool completely, about 1½ hours.
Run a thin knife around the edges and center, remove, dust with powdered sugar, and serve with berries.
Do not grease the pan.
Cool upside down.
Use room temperature eggs.
Find it online: https://recipeshots.com/chiffon-cake/