Chiffon Cake

Recipe View Preheat the oven to 325°F (165°C). Ensure a 10-inch angel food tube pan is impeccably clean and grease-free by washing it with hot, soapy water. Dry thoroughly. (Prep time: ~5 minutes)

Recipe View In a sifter, combine the flour, sugar, baking powder, and salt. Sift these dry ingredients into a large bowl. Create a well in the center and add the egg yolks, water, oil, vanilla extract, and lemon extract in the precise order listed. Avoid beating at this stage. (Prep time: ~10 minutes)

Recipe View In a separate, impeccably clean large bowl, beat the egg whites with the cream of tartar until they form very stiff, glossy peaks. The key here is patience and a steady hand. (Prep time: ~7 minutes)

Recipe View Using the same beaters (no need to wash!), beat the egg yolk batter until it is smooth, light, and evenly colored. Slowly and gently pour this yolk mixture over the stiff egg whites. Using a rubber spatula, delicately fold the mixtures together until just combined; avoid stirring to preserve the airy texture. (Prep time: ~8 minutes)

Recipe View Pour the batter into the prepared angel food tube pan, ensuring it's evenly distributed. (Prep time: ~2 minutes)

Recipe View Bake in the preheated oven for 55 minutes. Then, increase the oven temperature to 350°F (175°C) and continue baking until a toothpick inserted into the center emerges clean, approximately 10 to 15 minutes longer. Keep a close eye to prevent over-browning. (Bake time: ~65-70 minutes)

Recipe View Immediately invert the pan onto a wire rack and allow the cake to cool completely before attempting to unmold it. This may take several hours, but patience is key to preventing the cake from collapsing. Once cooled, loosen the edges with a thin knife or spatula before inverting again onto a serving plate. Frost and decorate as desired. (Cooling time: ~2-3 hours)