INGREDIENTS
2
+ ¼ cups (8 ounces) / 225g cake flour (not self-rising)
1
+ ½ cups + 2 tablespoons / 300g granulated sugar, divided
1/2 tsp
/ 3.5g salt
1/2 tsp
baking soda
1 tbsp
lemon zest
1/2 cup
/ 108g canola oil / sunflower oil
3
/ 130g large egg yolks
2/3 cup
/ 156g water @ room temperature (I use bottled)
2 tbsp
/ 30g fresh-squeezed lemon juice
1 tsp
vanilla extract
3/4 tsp
/ 4g cream of tartar
2 tbsp
/ 30 g sugar
7
/ 300g large egg whites