Chiffon Cake

Ingredients A:
5 eggs yolks
150g self-raising flour
75g castor sugar
5tbsp corn oil
5tbsp water

Ingredient B:
5 egg whites
1/2tsp cream of tartar
75g castor sugar

Method
1. Get ready all the ingredients A
2. Get ready all the ingredients B
3. Put all ingredients A into a mixing bowl
4. Use a whisk and stir in one direction until smooth and well combined
5. Put egg whites and cream of tartar into a mixing bowl, use high speed to whisk until frothy
6. Add in sugar slowly
7.Continue to whisk until stiff but not dry ( egg whites can form into small peak)
8. Pour in mixture A
9. Use a whisk and stir in one direction until smooth and well combined
10. Pour into a 22cm shiffon cake tin (do not grease or line)
11. Bake in pre-heated oven at 150 C for about 30 minutes until lightly brown. Change into 180C and continue to bake until 100% cooked and golden brown.
12. Remove from oven, invert and leave to cool completely before removing cake from the tin.