Sweet corn chiffon cake

Ingredients

• Egg Yolk Batter
• 6 egg yolks
• 50 gm caster sugar
• 60 ml cooking oil
• 250 gm canned sweet corn
• 1/2 tsp corn essence
• few drops yellow colouring
• 120 gm plain flour
• 30 gm santan powder
• Egg white foam
• 6 egg whites
• 1/2 tsp cream of tartar
• 100 gm caster sugar

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Preparation

• 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.