To Make egg yolk batter, combine egg yolks, sugar, oil, sweet corn puree, essence and coloring in a mixing bowl. Fold in flour and santan powder until forms batter.
To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peak forms.
Gently fold beaten egg white foam into egg yolk batter until blended.
Pour batter into ungreased 9 in tube pan. Bake in a preheated oven at 170°C for 30-40 minutes or until cooked.
Remove from oven, invert cake onto table until completely cooled.
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