Orange Chiffon Cake

Ingredients:
10 egg white
8 egg yolk
6 oz flour
8 oz castor sugar
3 oz corn oil
6 oz orange juice
Finely grated zest of 2 oranges
2 tsp baking powder
1/3 tsp salt
1 tsp cream of tartar

Method:

1. Separate egg white from egg yolk
2. Beat egg yolk with half amount of sugar until thick. Leave aside
3. Whisk egg white until frothy, sprinkle with cream of tartar. Continue baking until stiff. Gradually, beat in the other half amount of sugar, then add in baking powder and salt
4. Fold in flour, orange juice, oil alternately into egg yolk mixture (no.2). Then pour in the beaten egg white mixture (no.3) and mix well
5. Pour batter into ungreased sub pan. Cut through batter with a knife to eliminate air bubbles
6. Bake in preheated 180 degree oven
7. As soon as the cake is baked, invert it and allow to hang suspended until cold.
8. To remove from pan, loosen with a knife and shake carefully from the pan.