Lemon Chiffon Cake (Jeanette Aw)

Dry ingredients:
102g cake flour (sifted)
1/4 tsp / 1g baking soda
1/3 tsp / 2g salt
1/2 lemon zest

Wet ingredients:
5 / 58g egg yolks
4 1/2  tbsp / 60g water
2 tbsp / 26g lemon juice
3 tbsp / 48g oil

5 / 135g egg whites
90g sugar

1) Sift flour and mix dry ingredients
2) Add wet ingredients into flour mixture and mix till smooth
3) Beat egg whites till foamy, then add 1/3 sugar and beat for 30 seconds
4) Repeat with another 1/3 sugar and beat for 30 seconds
5) Add remaining sugar and beat for 3 minutes till medium stiff peaks (slight droop peak)
6) Transfer to 7” tube pan and bake for 40 minutes in pre-heated 160 degree oven
7) Cool completely before unmoulding