Fermented cassava chiffon cake

Ingredients

• 50 gr sugar
• 20 gr full cream milk powder
• 20 gr corn flour
• 80 gr plain flour
• 100 gr fermented cassava
• 1/2 teaspoon baking powder double acting
• 100 ml cooking oil
• 110 g egg yolks
• 8 egg whites
• 125 gr sugar
• 1/2 teaspoon salt
• 1 teaspoon cream of tar tar

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Preparation

• Preheat oven 180 c. Mix all dry ingredients using whisk, add liquid mixtures and stir ocasionally until smooth. Whisk all ingredients until soft peak. Add white mixtures into paste mixture, still slow until all combined. Pour into ungreased angel cake tin dia 25 cm, oven for about 45 minutres. Remove from oven and inverted immediately to prevent shrinking and loosing its volume. Let it really cool before remove the cake using knife along the sides. Slice the cake by using bread knife only.