Separate the egg white with the yolk. Add the vinegar into the egg white and start to whisk the egg white in a big mixing bowl until it start to turn white and foaming, then gradually adding the sugar into the egg by 3 separate times. Use the high speed of the electric whisker until the egg white can stand.
Add the egg yolk into the egg white using the handheld whisker. Try not to mix for too long
Adding the flour into the egg white mixture and mix with the handheld whisker
Add the oil and lemons juice and zest into the bowl
After combining all the ingredients, pour thé batter into the baking bowl, shake the bowl to remove any big bubble inside the batter
Ore-heat thé oven to 150C and then bake the cake for 35 minutes, then increase the temperature to 170c for another 3 minutes
When the baking is done, open the door and let the cake sit in the oven for another 5 minutes before taking it out to prevent the cake from collapse