Lemon Chiffon Cake - cooking recipe

Ingredients

3/4 cup cake flour (not self-rising)
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar, plus
1 tablespoon granulated sugar
3 large eggs, separated
1/4 cup vegetable oil
1 tablespoon fresh lemon juice
2 tablespoons grated lemon zest (about 4 lemons)
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
confectioners' sugar, for dusting

Preparation

Heat oven to 325 degrees and ready an ungreased 7-inch tube pan.
In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar. Set aside.
In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add remaining dry ingredients; beat until smooth.
In a large mixing bowl, use electric mixer on medium speed to beat egg whites until foamy.
Add cream of tartar and beat on high speed until soft peaks form after about a minute. Gradually add remaining tablespoon of granulated sugar while beating on high speed until stiff peaks form.
Gradually fold egg-white mixture into batter by folding in 1/3, then the remaining 2/3.
Pour batter into pan; smooth the top with a spatula. Bake for about 45 minutes, or until toothpick inserted into cake comes out clean and cake is golden.
Remove cake from oven and invert the pan over a glass soda bottle for 2 hours to cool.
Turn cake right-side up, and remove cake by running a table knife between cake and pan and inverting the pan. Dust cake with confectioners' sugar and serve.