Lemon chiffon

17cm tube pan

Egg yolk 4 (60g egg)

Grapeseed oil 50ml

Lemon juice + water = 60ml(use about half a lemon)

Grated lemon zest from half a lemon

Cake flour 70g

Egg whites 4

Caster sugar 70 to 75g (or a bit more if u prefer a sweeter cake. This cake is light & not too sweet.)

Lemon Chiffon - shared by Cynthia Tan

1) preheat oven at 180'c

2) add oil, lemon juice & lemon zest to egg yolks & mix using a whisk (just mix well, need not beat)

3) add sifted flour & mix

4) beat egg whites till bubbly, add sugar over 2 times and beat till stiff peak

5) add ⅓ of white to yolk & mix with a whisk

6) add remaining white over 2 times into the yolk mixture. use spatula to fold gently till no streak of white.

7) bake at lower rack 180'c for 25 mins.

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