Chiffon Cake Recipe

This fluffy chiffon cake is a favorite for children's birthday parties. Serve with berries or decorate with your favorite frosting.

Ingredients

• 2 cups sifted cake flour
• 1 ½ cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 7 large eggs, separated, divided
• ¾ cup cold water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• ½ teaspoon cream of tartar

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.

2. Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.

3. Beat egg whites and cream of tartar in a separate, large bowl until very stiff.

4. Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan.

5. Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.

6. Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired.