Lemon Chiffon Cakes - Heaven!

This is a recipe I cut out ages ago from Feast (SBS) - finally made it on the weekend and absolutely love it - it's sort of a Japanese modern take on cream sponge cakes.

Here it is:

Ingredients:

60ml vegetable oil
165g castor sugar
1tbs lemon zest
3 eggs, separated
150g plain flour
1/2 tsp bicarb soda
2 tbs lemon juice
1/4 tsp cream of tartar
150ml thickened cream
1tbs icing sugar, sifted

Glazed icing
240g icing sugar, sifted
1 1/2 tbs lemon juice
10g unsalted butter, melted

Preheat oven to 160c.  Line muffin pans with muffin cases.
Place oil, 110g castor sugar, lemon zest and egg yolks in bowl of mixer and beat until combined. Add sifted flour and lemon juice.
Place egg whites and tartar in clean dry bowl of electric mixer and whisk to soft peaks  Add remaining 55g sugar gradually and whisk until stiff and glossy. Working in 2 batches, fold the egg white mixture into cake batter until well combined, then divide mixture among muffin cases. Bake for 15 minutes or until a skewer inserted into the centre comes out clean.  (mine took about 25 minutes).
Cool cakes in the pan for 5 minutes, then turn onto wire rack and cool completely. When cool, gently peel off cases.
To make icing, combine icing sugar, lemon juice, butter and a little hot water (it has to have a runny consistency).
Place wire rack with cakes over oven tray. Drizzle glazed icing over cakes to coat, then leave for 15 minutes to set.
Whisk cream and icing sugar.  Pierce each cake with a skewer or chopstick and pipe cream mixture through.  Serve.