Take one small and one medium sized bowl. Separate the yolk and the whites of the eggs. Put the whites in the bigger bowl.

Take another medium mixing bowl and add the olive oil and milk. Add the vanilla essence as well. Whisk. You can use an electric beater for this step.

Next, sift the flour and baking soda using a sieve and add it to the liquid mixture. Mix.

Add the egg yolks one by one to the mixture and keep mixing.

Next, add lemon juice to the egg white. Beat with an electric whisk at high speed until bubbles appear.

Take ⅓rd of the sugar and add to the beaten egg whites. Beat again at high speed. Repeat until all the sugar and cornstarch is used and you start seeing firm peaks.

Next, transfer the egg yolk mixture to the egg white mixture. Mix well with the help of a spatula.

Preheat the oven. Line a cake tray with butter paper.

Pour the prepared cake mixture into the cake pan.

Bake at 145℃ for 40-45 minutes.

Soft and moist chiffon cake is ready.