Preheat oven to 180˚C and heat up 23cm chiffon cake tin together.
Place egg yolks and caster sugar in a mixing bowl, mix at medium speed until creamy.
In a separate bowl, mix ingredient B together and pour into mixture A, mix well.
Fold in plain flour and baking powder, mix at low speed until well combined.
In a separate bowl, mix ingredient D at high speed until medium peaks form.
Fold in mixture D into mixture A, mix well. Pour the mixture into chiffon cake tin.
Bake at 180˚C for 45 to 50 minutes or until golden brown.
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Prep:15 12 slices