Just Like Cotton Chiffon Cake

What you need:

    • 1/4 cup milk
    • 1/4 cup vegetable oil
    • 3 tbsp. sugar
    • 1/2 cup + 2 tbsp. flour
    • 5 eggs, separated
    • 1 tbsp. vanilla extract
    • Zest of 2 lemons
    • 1 tsp. cream of tarter, optional
    • 4 1/2 tbsp. sugar

Directions:

    1. Mix milk, oil, and 3 tbsp. sugar together in a large saucepan. Bring just to a boil.
    2. Add flour and stir, creating a roux. Let cool to room temperature.
    3. Meanwhile, separate your egg yolks from egg whites. I dumped my egg whites straight into my standmixer's bowl, since that's where they were going anyways.
    4. Stir egg yolks into your roux. Then add vanilla and lemon zest.
    5. Whisk egg whites with cream of tarter until they are glossy.
    6. Add 4 1/2 tbsp. sugar to egg whites in a couple additions. Whisk until soft peaks form.
    7. Mix 1/3 of the egg white mixture into the egg yolk mixture.
    8. Then fold the rest of the egg whites in gently.
    9. Pour into prepared bundt pan and bake in a preheated 320* oven for 30 to 35 minutes.
    10. Let cool and then invert onto serving plate. Serve with cream and strawberries, if desired.

Recipe from Yumsilicious Bakes