Lemon Chiffon Cake

The Cake

Ingredients:
4 medium sized lemons
2 1/4 cups cake flour
1 tbsp baking powder
1 tsp salt
1 1/2 cups caster sugar
1/2 cup vegetable oil
1/4 cup water
6 large eggs, separated, at room temperature
1/2 tsp cream of tartar

Instructions:

1. Preheat the oven to 150 degrees Celsius and prepared one 25cm 2-pc ungreased tube pan or chiffon cake pan with removable bottom.
2. Grate the zest from the lemons and set aside. Juice the lemon and strain the juice into a cup. You should have 1/2 cup or 4 fl oz juice. 
3. Combine and sift flour, baking powder and salt into a medium bowl. Add in the sugar and whisk until the sugar incorporated with the flour. In a large mixing bowl, combine the oil, water, egg yolks, lemon juice and lemon zest. Using a whisk, beat until well blended. Using a silicone spatula, fold in the dry mixture into the wet ingredients until the batter is smooth.
4. In a mixing bowl of a stand mixer fitted with whisk attachment, combine the egg whites and cream of tartar and beat at medium speed until soft peaks form.
5. Using a silicone spatula, gently fold in one spoonful of the egg white into the yolk batter and carefully blend them together. Then fold in the remaining egg white mixture into the batter until combined.
6. Pour batter into the ungreased tube pan and bake for 50 minutes or until a cake tester inserted into the center of the cake comes out clean.
7. Immediately after removing the cake from the oven, turn the pan upside down and place it on a flat surface for cooling process. Let the cake cool for about 1- 2 hours before removing it from the pan.

The Citrus Glaze

Ingredients:
2 cups icing sugar, sifted
2 tbsp lemon juice, strained
1 tbsp heavy cream

Instructions:
In a small bowl, whisk together all the ingredients until the sugar dissolves and the glaze is smooth. Add a few drops of lemon juice if too thick, add a little more sugar if too runny.

Loosen the cake from the tin and glaze as pleases... :)