How to make a chiffon cake that’s perfect on both sides!! 🎂

This chiffon cake is a favorite for children's birthday parties. Serve with fruit or decorate with Williamsburg butter frosting.
Ingredients
2 cups sifted cake flour

1 ½ cups white sugar

1 tablespoon baking powder

1 teaspoon salt

7 large eggs, separated, divided

¾ cup cold water

½ cup vegetable oil

2 teaspoons vanilla extract

1 teaspoon lemon extract

½ teaspoon cream of tartar

Directions
Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.

Measure flour, sugar, baking powder, and salt into a sifter; sift into a bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon extract to the well in the order listed. Do not beat.

Beat egg whites and cream of tartar in a large bowl until very stiff.

Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan.

Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.

Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired.