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1
Rinse the lemons well with water, rub salt (not listed) into the lemon skins, and remove the wax in the surface.
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2
After rubbing it all over, wash to get rid of the salt, and grate the lemon skin.
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3
Cut it in half, and squeeze out 50 ml of lemon juice.
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4
Remove the seeds, etc.
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5
Divide the egg yolks and whites.
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6
Add the sugar to the egg yolks and whip with a whisk until it takes on a mayonnaise-like consistency.
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7
After it has turned white, add in the vegetable oil, lemon juice, and grated lemon skin in that order.
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8
Place a baking pan into the oven and preheat to 170 degrees C (160 degrees C if using a gas stove).
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9
Use the sugar for the egg whites.
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10
First, mix the egg whites with the blades of the mixer.
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11
Then beat using a hand mixer at high speed.
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12
Add in half of the sugar, beat on high for 2 minutes.
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13
Add the rest of the sugar and turn it into a proper meringue.
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14
Reduce to a low speed in order to even out the consistency, whip for about one minute, and it's done!
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15
Sift both the cake flour and cornstarch together into the egg yolk bowl from Step 2, switch to a rubber spatula, and mix roughly.
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16
Add 1/3 of the meringue at a time.
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17
First, make sure to mix the meringue and egg together properly.
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18
For the remaining two times, make sure not to break the air bubbles in the meringue.
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19
Pour the batter from Step 4 into a mold.
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20
Pour from a height if possible.
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21
After pouring all of the batter into the mold, lightly rap the mold against the table to remove air pockets.
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22
This will smooth the surface and remove excess air.
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23
Reduce the heat of the oven to 160C and bake for 35-40 minutes.
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24
Take it out of the oven after baking, stick a toothpick, and it is done if nothing sticks to the toothpick.
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25
Immediately flip it over onto a bottle with a tall neck or similar item, and let it cool as is.
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26
Serve with cream.
