Blueberry-Lemon Chiffon Cake Recipe

Heat oven to 325 degree F. Sift flour, granulated sugar, baking powder, and salt into large bowl. Make a wide well in center. Add oil, egg yolks, lemon peel, water, and lemon juice. Whisk until smooth; set aside.

Beat all egg whites in large bowl on medium speed of electric mixer until frothy. Add cream of tartar. Gradually increasing speed, continue beating to stiff peaks. Gradually pour yolk mixture in thin, steady stream into beaten whites, folding in gently with rubber spatula.

Divide batter into 2 ungreased 9-inch square pans. Bake 65 to 70 minutes or until toothpick inserted into center of cake comes out clean and cake springs back when touched gently. Immediately loosen cake from pan by running metal spatula around side of pan & invert pan onto wire rack until completely cool, about 3 hours.

When completely cooled down turn cake layers upright onto serving plate. Frost with Lemon flavored Whipped Cream Frosting (recipe is in a separate posting).