Whip egg whites and cream of tartar until stiff.
Separately sift flour and yeast with salt and sugar.
Add egg yolks, oil, vanilla, lemon juice and grated zest. Work well with the hand whisk.
Gently add the egg whites, mixing from bottom to top.
Grease the cups with coconut oil and pour the mixture. Bake in a static oven for 20-25 minutes at 160 °
Decorate both the inside with the help of a syringe and the outside with custard.
Crumble the Freddi Buondolce Milk and garnish with strawberries.
P.S. With the same dose you can make the classic chiffon cake in a 20 cm mold.
