Lemon Chiffon Cake

 

1/4 cup water

1/4 cup lemon juice

6 large egg yolks 

1 tsp Vanilla extract 

3 tbsp Caster sugar 

3 tbsp  oil [1/3 cup]

150g SR flour (1 ½ cup) 

6 large egg whites 

1/3 cup Caster sugar 

Preheat the oven to 160C/320F and prepare an ungreased 8-inch aluminum chiffon cake tin with a removable base In a medium-sized bowl combine the water, lemon juice, egg yolks, vanilla extract,

3 tbsp caster sugar  and oil, whisk to combine.

Sift in the flour and whisk until just combined Add the egg whites to a large bowl, or the bowl of a stand mixer, and whisk until foamy. Add the 1/3 cup caster sugar and whisk on medium speed until stiff peaks. 

Add ⅓ of the meringue to the egg yolks and whisk until just combined.

Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined.

Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles Bake for 45 minutes, then reduce the oven temperature to 140C/285F and bake for 15 minutes or until an inserted skewer emerges clean