1 ¼ cups (190 g) unbleached all-purpose flour

1 tsp baking powder

¼ tsp salt

6 eggs, separated

½ tsp cream of tartar

1 ½ cups (315 g) sugar

¼ cup (60 ml) vegetable oil

¼ cup (60 ml) water

2 tbsp (30 ml) lemon juice

Zest of 2 lemons

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

In a bowl, whisk together 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 (¾ cup/160 g) while beating until stiff peaks form. Set aside.

In a large bowl, whisk the remaining sugar (¾ cup) with the oil, water, lemon juice and zest and the egg yolks. Stir 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 10-inch (25 cm) ungreased angel food cake pan.

Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Immediately flip the pan over and let cool upside down for 3 hours. Run a thin knife blade or a large offset spatula around the cake and unmould.

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