Recipe(tried): White Chiffon Cake

To all bakers of all kinds: I am bakery trained. I have been the food business for 23 years. Bakery trained means we do anything to cut time. Parchment paper is the most wonderful invention. All bakers I have worked with use it instead of the other way our mother's taught us. There is no need to use the flour grease thing with the parchment paper. I use it with cookies, pastries, white cake, chocolate cake, carrot cake. Just take the cake pan you want to use, put it on top of the parchment paper and draw around it and cut out the paper. Put it into the pan and then pour in the cake batter. After the cake comes out of the oven, while it is still warm, not hot, take a knife and go around the cake pan to loosen the cake. The cake will come out easily with the parchment paper on the bottom of the cake. I put the cake with the paper in the fridge wrapped in plastic wrap. Any kind will do. I know that all the fancy cookbooks tell you to do it a different way, but they are not doing production. There are a lot of steps that can be avoided and still have the same outcome. I have never worked with anyone from a bakery who does this different. Anything else is a waste of time. Recipie for

White Chiffon Cake:

2 1/4 cups sifted cake flour {11oz} sift after
1 1/2 cups gran. sugar
1 cup of egg white
1/2 cup vegie oil
2 tsp. lemon zest--use real lemon about 1
1 tsp. cream of tarter
1 Tbl. baking powder
5 egg yolks
3/4 cup water
2 tsp. vanilla--pure

First, preheat oven to 325. I use 2 mixers at the same time. In one bowl, the egg whites. The other bowl--flour, 1 1/4 cup sugar{leave out 1/4 cup sugar for the whites} Mix in with the flour, the baking powder, lemon zest, oil, water and vanilla, and yolks. Mix together on speed 6 and med- high, for 1 min and turn off and scrape down bowl and mix again for 15 sec. In other bowl, mix whites until foamy, add cream of tarter and when slight peaks form, add sugar a little at a time. When stiff, take first mixture and pour into whites, fold. This will make 1 12" X3" round cake. You must use parchment paper or nothing. If you use grease, the cake will fall. I never time the cakes since they will never bake exactly the same time. Use toothpick or knife test. Let cool for a few min. then, use knife to go around edge of pan/cake and turn over. While still warm, wrap in plastic and put in fridge. This helps keep it moist. Everyone else will tell you to make sure the cake is completely cool first. This is not necessary. Good Luck! This is a very light cake and is very popular.