(B) 85 mls sunflower/corn oil
125 mls orange juice
(C) 150 gm cake flour
1 tsp baking powder
(D) 4 nos. large egg whites
140 gm caster sugar
1/2 tsp cream of tartar
Pre-heat oven at 170 degree C.
Separate egg yolks from whites.
Use a fork and beat up (A) till well mix.
In a mixer bowl beat up (D) till stiff peak forms (i.e. when bowl is inverted the beaten egg whites remain inside).
Add in (A) into the mixer bowl and mix well, then add in (B) and also stir well.
Add in (C) and fold in gently till well blended.
Pour batter into a 20 cm. chiffon cake pan.
Bang the pan on a hard surface to release the bubbles.
Bake for 35-40 mins.
When the cake is ready, remove from the oven and give it a bang on a hard surface.
Then invert the pan and cool the cake.
When the cake is completely cool, remove cake from the pan using a thin knife to slice the sides and the bottom.