Milk & Lemon Chiffon Cake

• 118 g All Purpose Flour
• 20 g Cornstarch
• 150 g Cane Sugar; divided
• 2 1/4 teaspoon Baking Powder
• 3/8 teaspoon Salt
• 2 ounces Milk; preferably whole
• 5 teaspoon Lemon Juice
• 3 ounces Extra-Light Olive Oil (or other mildly-flavored oil)
• 4 Eggs; separated
• 3/8 teaspoon Cream of Tartar
• 3/8 teaspoon Vanilla Extract
• 1 tablespoon Lemon Peel; grated

1. Preheat oven to 325u0b0F. Butter and flour three 6-inch-diameter cake pans with 2-3-inch-high sides.
2. Sift flour, 90g sugar, baking powder, and salt into large bowl. Using electric mixer, beat milk and lemon juice into dry ingredients; beat in oil, egg yolks, and extract.
3. Using clean dry beaters, beat whites and cream of tartar in medium bowl until soft peaks form. Gradually add remaining sugar (60g), beating until stiff but not dry. Fold whites into batter in 3 additions.
4. Bake cakes until tester inserted into center comes out clean, about 20-25 minutes.
5. Cool cakes inverted in pans on racks 10 minutes. Cut around cakes and turn out onto racks; cool completely.

flour, cornstarch, sugar, baking powder, salt, milk, lemon juice, extralight olive oil, eggs, cream of tartar, vanilla, lemon

Taken from www.epicurious.com/recipes/member/views/milk-lemon-chiffon-cake-5b6a3145e0d8155ea901726e (may not work)