Lemon Soufflé Cake [2nd Attempt]

My first attempt to bake this cake was not that satisfactory but the taste was perfect. So I tried this time following the actual baking method and the cake was lovely, lovely, lovely.  If you are interested to bake this cake, please follow this recipe and method.  I will definitely bake this cake again and again cos' it is a low gluten cake.  A special thanks to Happy Flour for her guidance and advice on the ingredients used.  Happy Flour, I made it!!!!
Ingredients

3 egg yolk
1/2 egg (about 30g)
15 gm sugar [I used 1 tbsp]
1/4 tsp salt
25 ml lemon juice

25 ml milk
1 tsp lemon zest
35 ml vegetable oil [I  used 2 tbsp]
40 gm cake flour  - sifted - set aside

3 egg white
55 gm sugar [used 3 tbsp]
1/4 tsp cream of tartar

1. Line base of a 7" square tin with grease proof paper and wrap it with tin foil.    [This time, I used a 7" loose base round baking tin.]  Place it in a bigger square baking tin.  Preheat oven to 150 degrees C.
2. Mix lemon juice, milk, lemon zest and oil  together.
3. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
4. Add in liquid mixture and whisk until well combined.
5. Fold in sifted flour and stir until batter is smooth.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.   Add in the sugar in 3 batches and whisk on medium speed until soft peaks formed.
7. Fold in 1/4 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined.
8. Scoop out 1/3 of mixture, add a little [1-2 drops] of green colouring, fold until combined.
9. Pour 1/3 of plain batter into prepared cake tin, followed by green batter then again the plain batter.  Swirl the batter to create a marble effect [I didn't really swirl the batter].  Place it in the bigger cake tin filled with hot water.
10. Steam-bake cake in a preheated oven at 150 C for 60 minutes [without covering with foil.  [Note: If covering cake with foil, bake at 180 degrees C for  45 minutes, after 45 minutes, remove foil and bake a further 10 minutes].**
11. Remove cake at once from tin. cool it on a wire rack and all paper linings otherwise the cake base and sides may be moist.

Note
** Next time I bake this cake, I try this baking method.

I'm submitting this post to July Tea Time Treats Challenge - Cake Stall Cakes hosted by

Lavender and Lovage and What Kate Baked

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