Lemon Chiffon Cake

 Lemon Chiffon Cake

18cm tall chiffon round pan

A

5 large yolks

30g sugar

50g water

70g oil

50g lemon juice

1tbsp lemon Zest

110g flour

10g cornflour

B

6 large egg whites

80g sugar 

1/4tsp cream of tartar

 

* Mix A in a bowl. 

* Beat white until stiff peak. Fold into batter.  

* Preheat 160°c, 25 minutes slit cake. Continue bake 90 minutes on lower rack. 

* The cake is done, remove from oven. Turn cake upside down. To cool.

* decorate with sugar glaze.