How to make Lemon Chiffon Cake

Instructions

1. Make lemon zest by gratering 1/2 of a cleanly washed lemon with only the peel.
2. Put egg yolk + sugar in a bowl and whip until it turns ivory,
   Add lemon juice + water and lemon zest and mix, then sift the soft flour and mix.
3. Whip the egg whites in another bowl, and when large bubbles appear, add sugar 2-3 times and whip.
   Make meringues whipped about 80%.
4. Divide the yolk dough into two, add yellow food coloring to one dough and mix.
5. Divide the meringue 1/2 into 3 portions per yolk dough and mix.
6. Sprinkle water on the mold with a sprayer, fill the dough alternately about 80%, and clean the air bubbles on the top with chopsticks.
   Bake in an oven preheated to 160 degrees for 30 minutes.
7. Turn it upside down, cover it with a wet towel, cool it completely, and remove it from the mold.