Sift the flour through a sieve, add to it the baking powder. Separate the yolks from the whites. With lemon to remove the zest. Yolks in a bowl combine with oil. Then pour the water, stir again until smooth. Add the lemon zest.

Preheat the oven to 180 °C, the form lay a parchment paper.

Whites beat with a mixer for five minutes before soft peaks, then add the sugar and continue to beat for another few minutes until stable peaks.

Gently combine the protein and the yolk-butter mixture, add small portions of flour, gently mixing with a spatula method of folding the bottom up, so as not to break the protein mass.

To put all in with the form and smooth the surface. Send the dough in the preheated oven for about 30-40 minutes. After the specified time remove the chiffon cake from the oven and cover with a light towel or napkin. If you use sponge cake for making cake, it must cool completely (at least an hour). Beat cream cheese with sour cream, add powdered sugar and whisk.

Cut the finished cake into cakes.

To assemble the cakes in the form, promazyvaya cream. The top cover with a thin layer of cream, decorate with figs and berries. Our masterpiece is ready! Bon appetite!