1 1/4 cups (190 g) unbleached all-purpose flour

1 1/2 tsp baking powder

5 eggs, at room temperature, separated

1 1/2 cups (315 g) sugar

1/3 cup (75 ml) vegetable oil

2 lemons, zest finely grated

1/4 cup (60 ml) lemon juice

1/4 tsp salt

1 1/2 cups (375 ml) 35% whipping cream

1 recipe simple lemon confit slices

With the rack in the middle position, preheat the oven to 325°F (165°C). Line the bottoms of two 8-inch (20 cm) springform pans with parchment paper. Do not butter.

In a bowl, combine the flour and baking powder. Set aside.

In a large bowl, whisk together the egg yolks, 3/4 cup (160 g) of the sugar, the oil, lemon zest and juice, and salt. Set aside.

In a third bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup (105 g) of the sugar and continue beating until stiff peaks form.

Stir the dry ingredients into the egg yolk mixture, then incorporate one-quarter of the meringue. Using a spatula, gently fold in the remaining meringue. Divide the batter between the prepared pans.

Bake for 40 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Remove from the oven and immediately place them upside down on a wire rack. Let cool completely, about 3 hours. Run the blade of a knife between the cakes and pans, then unmould.

In a bowl, whip the cream and the remaining sugar with an electric mixer until stiff peaks form.

Slice each cake horizontally in half to obtain 4 layers.

Place 1 cake layer on a serving platter. Spread with one-quarter of the whipped cream. Repeat with the remaining cake layers and whipped cream, finishing with the whipped cream. Using a large offset spatula, smooth the surface of the cake. Garnish with the lemon confit slices and refrigerate until ready to serve. The lemon chiffon cake will keep for 2 to 3 days in the refrigerator.

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