Ingredients
\nFor the dough:
\n2 1\/2 cups of 00 flour
\n1 1\/2 cups of sugar
\n1 tablespoon of baking powder
\n1\/2 teaspoon of salt
\n1\/2 cup of vegetable oil
\n7 egg yolks
\n3\/4 cup of water
\n1 teaspoon of vanilla extract
\nGrated zest of 1 lemon (optional)
\nFor the meringue:
\n7 vials<\/p>\n
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To see the complete cooking instructions, go to the next page or click the Open (>) button and don’t forget to SHARE them with your friends on Facebook.<\/p>\n
1\/2 teaspoon cream of tartar
\n1\/2 cup sugar
\nMake sure to beat the egg whites until stiff peaks form, creating a light and fluffy texture, similar to a chiffon cake. Then, gently fold in the dry ingredients to loosen the batter.<\/p>\n
Step 1:
\nPreheat oven to 350\u00b0F (175\u00b0C) and position the rack in the center of the oven.<\/p>\n
Step 2:
\nIn a large bowl, mix together the flour, sugar, baking powder, and salt.<\/p>\n
Step 3:
\nAdd the oil, egg yolks, water, vanilla extract, and lemon zest (if using) to the dry ingredients. Beat well until smooth.<\/p>\n
Step 4:
\nIn another clean, dry bowl, beat the egg whites with the cream of tartar until frothy. Then, gradually add the sugar, continuing to beat until stiff peaks form.<\/p>\n
Step 5:
\nUsing gentle, compact movements, fold the beaten egg whites into the egg yolk and flour mixture. Be careful not to overmix, to keep the mixture light and fluffy.<\/p>\n
Step 6:
\nPour the batter into a springform pan (preferably ungreased) and spread it evenly over the surface.<\/p>\n
Step 7:
\nBake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.<\/p>\n
Step 8:
\nAfter baking, remove the cake from the oven and let it cool upside down. This helps maintain its moist texture.<\/p>\n
Step 9:<\/p>\n
Once the cake has completely cooled, run a knife along the edge of the pan to loosen it, then carefully remove it.<\/p>\n
Step 10:
\nIf you like, you can decorate the cake with powdered sugar or fresh fruit.<\/p>\n
There you have it! Now you have a delicious chiffon cake ready to enjoy. I hope you enjoy it!<\/p>\n
To see the complete cooking instructions, go to the next page or click the Open (>) button and don’t forget to SHARE them with your friends on Facebook.<\/p>\n","protected":false},"excerpt":{"rendered":"
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