Lemon Chiffon Cake

In a bowl, combine the flour with salt and add the butter in small pieces

Mix lightly with your fingertips until you get a crumbly texture

Add the water (one tablespoon at a time) and knead until you form a ball

Wrap the dough in plastic wrap or aluminum foil and refrigerate for approximately 1 hour, or until it becomes firm

Open the dough on a floured surface and shape into a 20 cm diameter ring mold

Press the sides tightly so that the dough doesn't fall apart when baking

Make a few holes at the bottom with a fork

Place in a hot oven (220°C) preheated and bake for about 15 minutes or until golden brown

Let cool and unmold

Prepare the filling: In a small saucepan, whisk together the egg yolks, milk, and water over low heat, stirring constantly until it thickens slightly

Do not let it boil

Remove from heat, melt the gelatin in the remaining liquid, and add to the egg yolk mixture

Mix well to dissolve the gelatin

When the mixture has cooled slightly, add the other ingredients and mix well. Reserve

Beat the egg whites until stiff but not too dry

Add to the milk mixture carefully and place in the baked dough

Refrigerate until firm

Cut into 12 pieces of approximately 111 calories each.