LEMON CHIFFON

Ingredients :
(Recipe adapted from here) - I modified the recipe by replacing lemons for oranges

(Makes one 21 cm cake) - I made half the recipe
60 g egg yolks
50 g castor sugar (I added another 15g of sugar) 80 g corn oil
65 g lemon juice (I used Meyer Lemon)
100 g cake flour
¾ tsp baking powder

sift with cake flour

¼ tsp salt
15 g finely grated lemon zest

180 g egg whites
⅓ tsp cream of tartar
50 g castor sugar

Measure and prep ingredients as detailed above. Preheat oven to 200°C. (I preheat at 180C)

Whisk egg yolks and 50 g castor sugar till thick and pale. Add corn oil. Whisk till thick again, like mayonnaise. Add orange juice. Whisk till evenly mixed. Re-sift sifted cake flour and baking powder into bowl. Add salt and lemon zest. Mix till just even. Set aside. Thoroughly wash whisk. 

Whisk egg whites till very frothy. Add cream of tartar. Keep whisking till egg whites are thick. Gradually add 50 g castor sugar whilst continuing to whisk. Keep whisking till egg whites reach firm peak stage. Add to yolk mixture in 3 batches. Mix with whisk till almost even after each  addition. Scrape down thoroughly with spatula. Fold till just evenly mixed. Bang bowl against  worktop 2-3 times to remove big air bubbles in batter.

Pour batter into 21 cm  loose-bottomed chiffon pan that's not non-stick, slowly so that  big air bubbles burst as they flow out of bowl. Level batter with  spatula. Run chopstick around sides of pan and knock pan 2-3 times against worktop to get rid of more big air bubbles.

Place cake in bottom of oven. Reduce temperature to 180°C. Bake till cake is level with pan and slightly golden brown, about 20 minutes. Place baking tray in top of oven to block heat from top of oven. Continue baking till cake is brown and slightly springy when pressed, another 20-25 minutes, rotating as necessary so that cake browns evenly.
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Remove cake from oven. Invert and rest cake elevated from worktop. Leave till cool. Unmould by cutting cake out of pan. Slice and serve.