Lemon Chiffon Cake (Recipe)

Ingredients:

3/4 cup cake flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup + 1 tbsp sugar
3 large eggs, separated
1/4 cup vegetable oil
1 tbsp fresh lemon juice
2 tbsp grated lemon zest (about 4 lemons)
1/2 tsp vanilla extract
1/4 tsp cream of tartar

Procedures:

1. Preheat oven to 163 degrees Celsius and prepare ungreased a 7-inch tube pan (I used an 8-inch round cake pan and it turned out fine. I also inverted it, though I'm not sure if that's necessary).
2. In a medium bowl, sift together 3/4 cup sugar, salt, baking soda, and flour
3. In another medium bowl, whisk yolks, oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients. Beat until smooth.
4. In a large bowl, beat egg whites at medium speed until foamy. Then add cream of tartar. Beat at high speed until it reaches soft peak (1 minute). Gradually add 1 tbsp sugar and beat until stiff peak (2 minutes).
5. Gradually fold egg whites into batter, in 2 batches. I use only 1/3 for the first batch.
6. Bake for 45 minutes.