• 5 large eggs
  • 100g self-raising flour (or sponge flour)
  • 1/2 tsp baking powder
  • 5 tbsp milk
  • 3 tbsp cooking oil
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 80g caster sugar


  • STEP 1
    Preheat the oven to 170°C. Separate the egg yolks and egg whites into two large mixing bowls.
  • STEP 2
    Whisk the egg yolks along with 20g sugar, flour, oil, milk, baking powder, and vanilla extract and set aside. Do not over-whisk.
  • STEP 3
    Using an electric whisk or stand mixer, whisk the egg whites until foamy, then whisk in the sugar in 3 small increments (20g at a time) and add the cream of tartar.
  • STEP 4
    Continue to whisk for about 10-15 mins until the mixture is light and airy. You can check if it is ready by turning the bowl upside down - if the mixture does not drip and stays in place then it is ready.
  • STEP 5
    Slowly fold the egg white mixture into the batter in small increments (about 3 times), and continue to cut and fold the mixture until it is fully combined. Do not over-mix.
  • STEP 6
    Grease the bottom of an 8-inch tube pan and pour the mixture in. Gently tap on the table a few times to ensure that it is evenly spread. Bake in the oven for about 40-50 mins, or until a toothpick inserted into the centre comes out clean.
  • STEP 7
    If you are using an angel-food cake pan, place the pan upside-down on a wire rack. If you are using a chiffon cake pan, place the pan upside-down on a tall heavy bottle. Cooling the cake upside-down will help it stretch downwards instead of collapsing.
  • STEP 8
    Allow it to cool fully before removing it from the pan. To release the cake from the pan, gently use a knife to remove the cake from the sides.

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