A light and airy lemon chiffon cake, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a bowl, sift together the flour, baking powder, and salt.
Sifting helps to aerate the flour and mix the dry ingredients evenly.
In a large bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
Make sure the bowl and beaters are clean and free of any grease for the best results.
In another bowl, beat the egg yolks with sugar until thick and pale. Add the dry ingredients alternately with the water, mixing well after each addition.
Adding the dry and wet ingredients alternately prevents the batter from becoming too thick.
Gently fold the egg yolk mixture into the beaten egg whites. Add the lemon juice and fold until just combined.
Use a gentle folding motion to avoid deflating the egg whites.
Pour the batter into an ungreased tube pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Do not grease the pan; this helps the cake cling to the sides and rise properly.
Invert the pan and let the cake cool completely before removing it from the pan.
Cooling the cake upside down prevents it from collapsing.
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