Lemon Chiffon Cake

Step 1

Preheat oven to 325 degrees. Use a 10-inch tube pan with a removable bottom and DO NOT GREASE THE PAN! If your pan does not have a removable bottom, you can grease just the bottom and line with parchment paper.

Step 2

Combine the first four ingredients together in a large bowl. Sift them together at least two times to make them into a fine powder. A large strainer makes this easy to do.

Step 3

Divide the eggs, placing the whites in the bowl of an electric mixer and the yolks in a medium bowl.

Step 4

Add water, lemon juice, oil, lemon zest and extract to the medium bowl with eggs yolks and whisk until well combined.

Step 5

Add the liquid ingredients to the dry ingredients and beat until blended.

Step 6

Beat egg whites with cream of tartar until soft peaks form. When you pull the beaters out of the egg whites, the peaks will fall over. This is called soft peaks. Make sure not to beat until ir forms stiff peaks as the cake will turn out very dry.

Step 7

Using a spatula, softly fold 1/3 of the egg whites into the lemon cake batter. Repeat with the remaining egg whites until fairly well blended. There will still be some white streaks showing.

Step 8

Spoon the batter into the tube pan. When done, cut through the batter with a knife to eliminate any air pockets that may have formed.

Step 9

Bake for 50-55 minutes. It’s done when the top springs back when lightly touched.

Step 10

Remove from oven and immediately invert pan. If the pan has feet, it can sit upside down on its own. I like to protect my counter and place the pan on a wooden board. If your pan does not have feet, invert it over a long-necked bottle. Let it cool for 1 hour.

Step 11

When the cake is cool, run a knife around the outside edges, the bottom (if needed) as well as the center tube to loosen. Turn cake out and invert onto a serving plate.

Step 12

Mix all ingredients for glaze in a small bowl. Pour over cake and let it drip down sides. Decorate with slices of lemon and mint sprigs.