Lemon and poppy seed chiffon cake

140 g of 00 flour

150 g of brown sugar

3 eggs

1/2 sachet of baking powder

1/2 sachet of cream of tartar

70 g of lemon juice

grated organic lemon zest

70 g of rice oil (or seed oil)

a pinch of salt

50 g poppy seeds

• In a large bowl mix all the powders: flour, sugar, yeast, pinch of salt and poppy seeds.
• Separate the yolks from the whites. Beat the egg whites with the cream of tartar until stiff.
• Add the oil, egg yolks, lemon juice and lemon zest to the powders, mixing. Finally, add the whipped egg whites with a spatula and movements from the bottom upwards.
• The chiffon cake mold MUST NOT BE greased or buttered. Pour the mixture and bake at 160 ° for 40 minutes (if you double the doses because you have a large mold, bake for 1 hour, do the toothpick test). Remove from the oven and let the mold cool upside down, resting on its feet.
• If you use a donut pan, grease and flour it.