2 1/4 cups sifted cake flour
1 1/2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup safflower oil
1/2 cup yolks
1 1/4 cups whites (7 large eggs, separated, + 3 additional whites)
2/3 cup water
2 tablespoons lemon juice, freshly squeezed
1 tablespoon grated lemon zest
1 teaspoon vanilla
1 1/4 teaspoons cream of tartar
Preheat the oven to 325°F.
In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking soda, and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla and beat 1 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks from when the beater is raised. Beat in the 2 tablespoons sugar and beat until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
Pour into the pan, run a small metal spatula or knife through the batter to prevent air pockets, and bake for 35 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, and cool the cake completely in the pan.
Loosen the sides with a long metal spatula. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a plate. Wrap airtight.
Yield: Two 9” cakes, about 14 servings.
SOURCE: Recipe courtesy of Pastry Chef Stefany Buswell