Part 2/4:
These ingredients are essential for achieving that unique texture and flavor that makes Lemon Chiffon Cake so beloved.
Mixing the Batter
In a large mixing bowl, combine the vegetable oil and milk. Mix well until creamy and smooth.
Gradually add the plain or cake flour to the mixture. Keep mixing until there are no lumps.
Incorporate the egg yolks one at a time, mixing thoroughly after each addition.
Whipping the Egg Whites
In a separate clean and dry bowl, whip the egg whites using a whisk until soft peaks form.
Add the lemon juice and vanilla extract to the egg whites, followed by sugar. Whisk again until you achieve stiff peaks, indicating the right consistency.