True Lemon Chiffon Cake

Ingredients

• 2 c

  sifted cake flour

  
  

• 1 1/2 c

  sugar

• 1 tbsp

  baking powder

• 1/2 tsp

  salt

• 1/2 c

  vegetable oil

• 8

  eggs, separated

  
  

• 12

  packets of True Lemon, dissolved in 1/4 cup and 1 tablespoon of water

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• 1/4 c

  water

• 1/2 tsp

  cream of tartar

• Powdered sugar

  
  

  
  

Directions

1. Preheat oven to 325F.
2. Sift flour, sugar, baking powder, and salt into large bowl. Using electric mixer at low speed, beat in vegetable oil, egg yolks, water with True Lemon, and additional water.
3. Combine egg whites and cream of tartar in another large bowl. Using beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.
4. Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets.
5. Bake cake until springy to touch, about 1 1/4 hours.
6. Immediately invert cake in pan over neck of bottle.
7. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate.
8. Dust with powdered sugar.