1 1/4 cups (310 ml) all-purpose flour

1 teaspoon (5 ml) baking powder

1/4 teaspoon (1 ml) salt

6 eggs, separated

1/2 teaspoon (2.5 ml) cream of tartar

1 1/2 cups (375 ml) sugar

1/3 cup (75 ml) vegetable oil

1/3 cup (75 ml) water

1 tablespoon (15 ml) lemon juice

Grated zest of 2 lemons

1 teaspoon (5 ml) vanilla extract

With the rack in the lowest position, preheat the oven to 170 °C (325 °F).

In a bowl, combine the flour, baking powder, and salt.

In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add half the sugar, beating until very firm and straight peaks form. Set aside.

In another bowl, combine the remaining sugar with the oil, water, lemon juice and zest, egg yolks, and vanilla with a whisk. Gently fold in the dry ingredients.

Stir a quarter of the meringue into the batter. With a spatula, gently fold in the remaining meringue. Pour into a non-greased 25-cm (10-inch) angel food or Bundt pan.

Bake for 50 to 60 minutes or until a toothpick inserted in the centre of the cake comes out clean. Immediately invert the pan, placing it on the neck of a bottle and let cool upside down for 3 hours. Run a thin knife blade between the edge of the pan and cake. Unmould.

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