INGREDIENTS

• 2 cups and 1/2 teaspoon of flour for all the plants
• 1 cup and 1/2 sugar
• 1 teaspoon of powdered sugar
• 1/2 teaspoon of salt
• 1/2 cup of vegetable oil
• 7 eggshells
• 3/4 cup of water
• 1 teaspoon of vanilla extract
• Scorch of 1 lemon (optional)
• 7 albums
• 1/2 teaspoon of tartar cream
• 1/2 cup of sugar

Be sure to beat the egg whites until stiff peaks form to achieve the light, fluffy texture characteristic of a chiffon cake. Then gently fold in the dry ingredients to keep the dough soft.
Step 1

Preheat the oven to 175°C (350°F) and place the rack in the center of the oven.
Step 2

In a large bowl, mix the flour, sugar, baking powder and salt.
Step 3

Add the oil, egg yolks, water, vanilla extract, and lemon zest (if using) to the dry ingredient mixture. Beat well until obtaining a smooth and homogeneous mixture.
Step 4

In another clean, dry bowl, beat the egg whites together with the cream of tartar until frothy. Then gradually add the sugar, continuing to beat until stiff peaks form.
Step 5

With delicate and enveloping movements, add the whipped egg whites to the egg yolk and flour mixture. Be careful not to mix too much to maintain the lightness of the cake.
Step 6

Pour the mixture into a springform cake pan (preferably ungreased) and level it on top.
Step 7