Mango Chiffon Cake

(A) 
5 egg yolks 
40g castor sugar 
110 g cake Flour 
1/4 tsp baking powder 
80 ml milk 
80 gm mango puree - fresh or from phoon huat 
60ml corn oil 

(B) 
5 egg whites 
40g castor sugar 
1/2 tsp cream of tartar 

Hand beat the yolks with sugar with a whisk. 
Add in milk and mango puree to mix well. 
Mix in the corn oil to mix. 
Add in sieved flour with the baking powder. 
Mix well. Set aside. 
Using mixer, beat egg whites, cream of tartar and sugar, high speed till it is stiff. 
Mix in the egg yolk mixture gently and gradually. 
Pour into medium size chiffon tin and bake 50-60 mins till done at 170C. 
Invert tin to cool well before removing.

By Traveller