Chiffon cake

Instructions

1. Preheat the oven to 160 °C (140 °C fan) and prepare a 25 cm tube pan, without greasing it.
2. In a large bowl, mix the flour, 200 g of sugar, the baking powder and the salt.
3. In another bowl, lightly whisk the yolks, oil, lukewarm water, vanilla and zest.
4. Pour the wet ingredients onto the dry and mix until you get a smooth batter, without lumps.
5. In a third, very clean bowl, whip the whites with the cream of tartar until soft peaks form, then gradually add the remaining 100 g of sugar and continue until firm, glossy peaks.
6. Fold in a third of the whites into the batter to loosen it, then gently fold in the rest with a spatula, lifting the mixture.
7. Pour into the pan and smooth the surface. Bake for 55 to 60 minutes, until a knife inserted in the centre comes out dry.
8. Immediately invert the pan onto a rack or a bottle and let it cool completely before unmoulding by running a knife along the sides.
9. Dust with icing sugar and serve with fresh strawberries.