Orange Chiffon Cake

Ingredients:
Part A
5 Egg Whites
50g Custor Sugar
1/2 teaspoon Cream of Tartar

Part B
5 Egg Yolks
100g Custor Sugar
200g Superfine Flour
1/2 teaspoon Baking Powder
1 Orange squeezed for juice (90ml)
4 tablespoon Corn Oil
Sesame Seeds

Steps:
1. Whisk Part A until just stiff.
2. Whisk Egg yolks and 100g sugar until light and fluffy.
3. Add orange juice and stir in corn oil to blend.
4. Stir in flour and baking powder to mix. Completion of Part B.
5. Carefully and gently add Part B into Part A and mix.
6. Pour mixture into a ungreased chiffon tube pan.
7. Bake in preheated over at 370F for 40 to 45mins or until cake is cooked when tested with skewer.
8. Remove cake from over and invert immediately.
9. Leave cake to cool, then remove cake from pan.

Notes:
Sesame seed is optional. Cake is good with hot black coffee.

Cost:
Cost to make this cake is about $5.