Step 1: Preheat & Prep

• Preheat your oven to 180°C (350°F).

• Lightly grease an angel food cake pan or a tube pan—do not flour the pan.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.

Step 3: Make the Wet Base

• In a large bowl, beat the egg yolks with vegetable oil, lemon juice, sugar, and vanilla until smooth.

• Gently fold in the dry ingredients until fully incorporated and lump-free.

Step 4: Whip the Egg Whites

• In a clean, dry bowl, beat egg whites with an electric mixer on high speed until stiff peaks form.

Step 5: Combine and Bake

• Gently fold the egg whites into the lemon batter in three additions, using a spatula and taking care not to deflate the mixture.

• Pour batter into the prepared pan and smooth the top.

• Bake for 35–40 minutes, or until a skewer inserted comes out clean and the top springs back lightly when touched.

Step 6: Cool & Decorate

• Allow the cake to cool upside down in the pan (if using an angel food pan with feet), or on a wire rack if not.

• Once cooled completely, invert and remove from pan.

• Sprinkle generously with grated Peppermint Crisp bars.