Lemon Chiffon Cake

Overview

For my daughter who will go to class early tomorrow morning, I specially prepared a refreshing lemon chiffon cake

Just use half of the lemon peel. Remove the white part and smash it with a kitchen knife or grate it.
Separate egg yolks and whites
The egg whites should be placed in a clean egg-beating bowl that is water-free and oil-free, and add 6 drops of lemon juice.
Add vegetable oil, milk, 40 grams of sugar and salt to the egg yolk.
First, beat the egg whites and add sugar in three portions
Beat the egg whites at high speed until they become stiff peaks. Lift the egg beater and a small pointed hook will appear. Turn the egg bowl upside down and the egg whites will not fall off. It will be ok.
Then sift in low-gluten flour and lemon zest and add to the egg yolks. Use a whisk to make crosses in the flour. After mixing, turn on the whisk at low setting and make crosses. Mix quickly and evenly for about 10 seconds.
Stir into a fine egg yolk paste
Add one-third of the egg whites to the egg yolk batter and mix evenly.
After mixing one-third of the egg whites evenly, pour it into the remaining egg whites and mix evenly again. At this point, preheat the oven to 180 degrees for ten minutes.
Put it into a paper cup 80% full, put it in the oven, and heat it to 180 degrees for 20 minutes