Gluten-free Lemon Chiffon Cake

Ingredients
125g/-5oz Rice Flour
100g/4oz Caster Sugar
8 Egg Yolks
Finely grated rind of 1 Lemon
1 tbsp Lemon Juice
9 Egg Whites
1 Vanilla pod, seeds scraped
½ tsp bicarbonate soda
2 Tbsp vegetable oil

Instructions
1. Preheat the oven to 180C, 350F Gas Mark 4 and flour a 23cm/9inch angel food cake tin. Do not grease your pan other wise chiffon cake will not rise.
2. Sift the flour, bicarbonate soda and sugar several times into a large mixing bowl. Set aside.
3. In another mixing bowl, beat the egg yolks until light and creamy then add to the flour together with the lemon rind and juice, oil, vanilla and mix well.
4. In a clean mixing bowl, beat the egg yolks until stiff but not dry. Fold the egg whites into the flour mixture, working quickly but gently.
5. Transfer the mixture to the prepared tin and bake for 45 minutes.
6.Cool over a bottle, upside down before serving.