3 (or 7) eggs
1 (or 2) large lemon
¾ (or 1½) cup sugar, divided
1 (or 2) cup flour
1¼ (or 2½) tsp baking powder
3 ounces (or ¾ cup) milk
¼ (or ½) cup oil
Note that because the directions are for two sizes of cakes, the amounts for the larger cake are shown in the parentheses in the Shopping List, above. The ingredients for the filling are in a separate recipe, referenced below.
Preheat oven to 325º F.
For a single 9″ cake: With mixer, beat 3 egg whites, ½ TBL lemon juice and (adding gradually) ¼ cup sugar until soft peaks form. Transfer to another bowl. Combine 1 cup flour, ½ cup sugar, 1¼ tsp baking powder and ¼ tsp salt. In mixer beat 3 egg yolks, 3 ounces milk, ¼ cup oil and 2 tsp lemon zest. until pale yellow.
For a single 10″ tube cake or two 9″ cakes: With mixer, beat 7 egg whites, 1 TBL lemon juice and (adding gradually) ½ cup sugar until soft peaks form. Transfer to another bowl. Combine 2 cups flour, 1 cup sugar, 2½ tsp baking powder and ¾ tsp salt. In mixer beat 7 egg yolks, ¾ cup milk, ½ cup oil and 4 tsp lemon zest. until pale yellow.
Add dry ingredients and beat about 2 minutes at medium speed. Fold in egg whites, blending thoroughly. Pour into an ungreased spring-form pan (9 inches is ideal). Bake about 50 minutes — don’t open oven until at least 45 minutes have passed. Cake rises and then settles back down. A finger pressed in gently into cake won’t leave a print when it’s done, and you can probably hear a crackling sound, too.
Cool in inverted pan for 30 minutes. If it’s a tube pan, rest inverted pan on a bottle. When completely cool, remove from pan, cut into layers and fill with Lemon Whipped Cream.
Chiffon cake doesn’t get hard in the refrigerator, so you can make and fill this a bit in advance.