Pre-heat the oven at 350F
Slice the Avocado and remove the seed. Scoop out the Avocado and transfer in a blender or chopper. Add the milk and blend until smooth. If you do not have chopper or blender, use a fork to mash the Avocado. It is important to use ripe Avocado so it mash and puree smoothly.
Wet Ingredients (Egg Yolk Mixture): In a mixing bowl, add the egg yolks, 1 12/ tablespoon of sugar and salt. Mix to break the egg yolk. Add oil and mix. Add the Avocado puree and continue mixing. Add lemon zest and juice and mix.
Dry Ingredients: Sift the cake flour onto the egg yolk mixture. Mix to combine.
Egg White: Using an electric mixer or manually with a wire whisk, whipped the egg white to stiff peaks, about 8 – 10 minutes while gradually adding the sugar in 3 – 4 additions.
Egg Yolk + Egg White: Transfer about 1/4 of the whipped egg white into the egg yolk mixture and gently fold to combine. Pour the mixture into the whipped egg white and gently fold to combine.
Pour into a 6″ tube pan. Tap 3-4 times on the counter top to release the bubbles or run a knife or chopstick along the batter to release air bubbles.
Bake for 40 minutes until the top has browned.
Cool: Take out from the oven, cool and invert the pan. The cake will be sligthly deflated as compared to regular chiffon cake. This is because of the Avocado added in the batter. The Avocado will slightly weigh down the batter, but this is expected.
Serve: Decorate as desired or serve as is with a dusting of icing sugar on top or some whipped cream.
Storage: You can keep the cake in the fridge for a week or freeze it for 2-3 months, preferably without frosting. Tightly wrap in with cling wrap, then put it inside a ziplock bag and then inside a container.
