Honey lemon cake

Ingredients：
Egg yolk 5, vegetable oil 50g, sugar 30g, honey 30g, lemon juice 50g, lemon peel 1, boiled water 10g, low gluten flour 120g, egg white 6, sugar 30g, lemon juice 1/2 tablespoon
Recipe：
1.After separation of egg white and yolk, put the egg white to the refrigerator, and then deal with the part of the yolk. Using a whisk, mix the yolks, honey and 30g sugar to stir.
2.Add salad oil and lemon peel to stir well.
3.Then divided into 2 or 3 times into the sieve twice the flour, lemon juice and boiled water. Gently mix not to over stir and tend to produce will affect the taste.
4.To complete the egg yolk batter to a smooth paste.
5.And then deal with the part of the egg white.Using a whisk with medium speed to beat the egg white to some foam, and then divided 2 or 3 times to add sugar and lemon juice.
6.Use electric mixer to beat egg white with medium speed 3 for 5-6 minutes, there will have sharp rigid foam.
7.Divided egg white cream into 2-3 times add to the egg yolk batter.Using a scraper gently clockwise and counterclockwise around the circle staggered faster mixing speed. Do not mix too long for defoaming egg white cream.
8.Pour the batter into the cast iron pan without wipe oil.Chiffon cake mold do not use non-stick material otherwise upside down the cool cake will fall out.
9.wipe the surface with a spatula to smooth and then the bottom of the pot tap the table to tap air.
10.Put it in the upper and lower preheat oven at 160 degrees for 55 minutes. The way to have beautiful cleft is that after baked for 10 minutes, take it out and use a knife to draw a cross on the surface of the batter, then put it back.
11.Using cast iron pot to baked cake, should put the cake upside down to cooling cake body.
12.After cool, spit along the edge of the pot with a spatula, tap the bottom of the mold, stripped and slice to enjoy.