|Lemon Chiffon Cake|
6 egg yolks
110 g cake flour
1 teaspoon baking powder
1/4 cup vegetable oil
2 lemon skin, shredded
2 teaspoon lemon juice
5 teaspoon fresh milk
2 teaspoon vanilla extract
6 egg whites
110 g sugar
1 teaspoon cream of tartar
Preheat oven to 340 degrees. In a mixing bowl, beat egg white with sugar on high speed until white
and light, add cream of tartar.
In another mixing bowl, beat on low speed with the egg yolk, cake flour, baking powder,vegetable
oil, lemon skin, lemon juice, fresh milk and vanilla extract until light yellow.
Add the egg yolk mixture into the egg white mixture, mix well everything and use a spatula to
pour cake batter in centre tube baking pan. Bake cake for an 45 minutes or insert a chopstick comes
out clean means cake is cooked.
Cool the cake before cut to serve.