Lemon Vanilla Chiffon Cake

Preheat oven to 325 degrees

In stand mixer with whisk attachment, combine 110 g white sugar, egg yolk, lemon juice, vanilla bean seeds, and lemon zest and mix on medium speed until incorporated.

Sift flour and gradually add it to mixture while mixing on medium speed.

Slowly stream in olive oil while wisking on medium speed. Once thoroughly mixed, transfer to bowl and set aside.

Clean and dry the mixer bowl and whisk attachment.

Add egg whites and 2 g salt to bowl and mix on high until eggs form a light foam.

Gradually add remaining sugar and mix until stiff peaks (I should be able to remove whisk and hold it upright and the foam won't fall).

Gently fold egg whites into reserved batter a third at a time.

Coat 9 in springform pan with butter and dust with flour. Tap to remove excess flour.

Pour batter into pan, bake until cake reaches internal temperature of 203 F.

Make salgur with 25 g sugar and 6.3 g kosher salt and use to dust cake.