Lemon Chiffon Cupcake!

Whooo! I baked some chiffon cake yesterday and today and put them in cupcakes instead. They turned out pretty well! Except that when it cools the top sags down so it doesn't look lovely and puffy like when it comes out of the oven. :(

The recipe is the same as Milo Chiffon Cake from Happy Home Baking, but I modified it. ;D

I omitted the cream of tartar since I didn't have any.

Ingredients:
(Makes about 24 cupcakes)

• 3 tablespoons lemon juice
• 1-2 tablespoons lemon zest
• 80ml hot water
• 8 egg yolks
• 70g caster sugar
• 80ml olive oil
• 160g self-raising flour
  
  
• 8 egg whites
• 1 teaspoon cream of tartar
• 100g caster sugar

Method:

1. Squeeze the juice out of the lemon into a bowl, taking care to take the pips out. Peel the lemon zest now and add it into the juice if you wish. Sieve flour and set aside.
   
   
2. Separate egg yolks/whites and bring to room temperature.
   
   
3. Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in lemon juice, zest, water and oil. Whisk till combined. Sieve over the flour and fold gently with a spatula until flour is fully incorporated into the batter.
   
   
4. In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy. Add in the sugar in 3 separate additions while beating at high speed till stiff peaks form.
   
   
5. Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
   
   
6. Pour batter into separate (large) muffin cups. Bake in pre-heated oven at 170C for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
   
   
7. Remove from the oven and let it cool.