Chiffon Cake

Ingredients

½ cup oil, warmed

1 ¼ cups cake flour

¾ cup milk

2 tsp baking powder

¼ tsp salt

1 tbsp any extract flavor

3 large eggs, separated

½ tsp cream of tartar/vinegar/lemon juices

¾ cups sugar

Preheat the oven to 370°F.
Sift cake flour, salt and baking powder. Set a side
Place egg yolks in one medium bowl and egg whites in another bowl
Add oil, extract and milk to the egg yolk bowl and beat until combined.
Add in cake flour mixture and mix until just combined (Don't overmix).
In a separate bowl, whip egg whites till foamy then add cream of tartar.
Continue to whip egg whites until soft peaks then gradually add in the sugar in 3 additions. Whip until stiff peaks
Fold ⅓ of the egg white mixture into egg yolk mixture to loosen up the batter
Fold remaining egg white mixture until the batter has been well mixed.
Pour batter equally into the baking tins and bake for 20-25 mins until a toothpick inserted in the middle of the cake comes out clean.