Lemon Chiffon Naked Cake with Whipped Cream | RICARDO

Ingredients

• 1 1/4 cups (190 g) unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 5 eggs, at room temperature, separated
• 1 1/2 cups (315 g) sugar
• 1/3 cup (75 ml) vegetable oil
• 2 lemons, zest finely grated
• 1/4 cup (60 ml) lemon juice
• 1/4 tsp salt
• 1 1/2 cups (375 ml) 35% whipping cream
• 1 recipe simple lemon confit slices