Chiffon Cake
Ingredients for 8 servings BATTER 7 large eggs, separated ¾ cup cold water (180 mL) ½ cup canola oil (120 mL) 2 teaspoons vanilla extract 1 tablespoon lemon zest 2 cups all-purpose flour (250 g) 1 tablespoon baking powder 1 ½ cups sugar (300 g) , divided 1 teaspoon salt ½ teaspoon cream of tartar BUTTERCREAM FROSTING 1 cup butter (230 g) , 2 sticks, softened 1 cup sugar (200 g) 1 cup evaporated milk (240 mL) seasonal fruit, such as berries, for decoration Preparation 1. Preheat the oven to 325˚F (160˚C). 2. In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine. 3. Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine. 4. Pour the wet ingredients into the dry ingredients and whisk well. 5. In a large bowl, beat the egg whites and cream of tartar with an electr...