Lemon Chiffon Cake

Place rack in lower third of oven; preheat oven to 325°F. Sift 2 cups (223 g) sifted cake flour, 1½ cups (300 g) granulated sugar, 1 Tbsp. baking powder, and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt into a large bowl; set aside.

Whisk ½ cup vegetable oil, 8 large egg yolks, room temperature, 2½ Tbsp. finely grated lemon zest, ½ cup fresh lemon juice, and 2 Tbsp. water in a medium bowl to combine; set aside.

In another large bowl, beat 8 large egg whites, room temperature, with ½ tsp. cream of tartar with an electric mixer on medium speed until stiff but not dry; set aside.

Add yolk mixture to flour mixture and beat on low speed (no need to clean mixer) just to combine and no streaks of dry ingredients remain. Fold one quarter of beaten egg whites into batter to lighten. Gently fold in remaining whites. Pour cake batter into an ungreased 10"-diameter tube pan. Tap pan on counter or run an offset spatula through batter to release air pockets.

Bake cake until springy to touch, about 1 hour 15 minutes. Immediately invert cake in pan over neck of bottle and let cool completely (about 2 hours). Run knife around pan sides to loosen cake. Transfer cake to plate and dust with powdered sugar. Serve slices with dollops of whipped cream and raspberries (if using).