Preheat oven at 175 'c . Whisk the egg white at high speed for a min. Add in sugar to continue whisking at high speed for 3 mins. Add in cornstarch and lemon juice to stabilise the batter.

To prepare B. Whisk the egg yolk, add oil, orange juice, and finally add flour to have mixture (B)

Add 1/3 of (A) to (B) to mix well. Fold in the rest of (A) to the batter and mix well.

Pour the mixture into the ciffon mold and turn it a few time to level the batter.

Bake for 35 -40 min