in a mixing bowl and refrigerate. Line a 28x28x3-centimeter baking tin with baking paper.
Put egg yolks into a big bowl with lemon zest and 60g of caster sugar. Whisk egg yolk mixture until light and fluffy then add
Sunflower Oil (1/4 cup)
, 50 ml of
Water (1/2 Tbsp)
, mix until smooth.
Cake Flour (3/4 cup)
, mix gently until there are no lumps, be careful not to over mix.
Preheat the oven to 160 degrees C (325 degrees F) steam bake.
Take egg whites out from the fridge and using a stand mixer with the whisk attachment, whisk with
Caster Sugar (1/2 cup)
until medium-soft peaks form.
Make sure oven temperature has reached around 120 degrees C (250 degrees F), if the mixture is combined too early, air bubbles will deflate and the cake won’t be as fluffy. Put 1/3 meringue into egg yolk mixture and use a silicone spatula to fold the mixture until well combined.
Pour mixture into remaining meringue and mix gently with a silicone spatula.
Pour mixture into the prepared baking tin and smooth surface. Tap on table 3-4 times gently to ensure there are no large air bubbles.
Put the baking tray on shelf 3 (middle of the oven). Bake for 25 minutes.
After 25 minutes, turn up the oven to 180 degrees C (350 degrees F) and bake for a further 2-3 minutes or until golden.
Remove from the oven, and transfer to a wire rack to cool.
Cut into equal pieces and decorate with
Whipped Cream (to taste)
Fresh Strawberries (to taste)