Pure Vanilla Sponge Cake

(recipe source: by Sonia aka Nasi Lemak Lover)

*makes a 6.5" (top)x 6(bottom) x 3" (height) pan with removable bottom


3 egg yolks
15g sugar
55g vanilla water (or 1/2tsp vanilla extract + 50g water)
40g corn oil
80g Top flour (high ratio flour) or cake flour

3 egg whites
55g sugar
1/4tsp cream of Tartar


Method
1. Prepare one 6 round cake tin (Not a non-stick), dont need to line paper.
2. Immediate separate cold eggs from fridge (easy to separate this way) into
two mixing bowls. Set aside to return to room temperature.
3. Add in sugar into egg yolks, immediately lightly whisk the egg yolks and
sugar till light (Try to whisk immediately once sugar is added into egg yolks,
egg will cover the sugar and turned hard if sit there for too long).
4. Add in corn oil, mix well. Then add in vanilla water, stir well to combine.
5. Sift in flour, stir till well combine.
6. Whisk egg whites and cream of tartar till foamy, gradually add in sugar in
there times and continue beat until approaching stiff peaks (meringue stand
straight up with a little curve at the tip) or till stiff peaks (this stage is a bit
difficult to fold with egg yolk mixture)
7.Take 1/3 of meringue and use a hand whisk to mix well with egg yolk
batter.
8.Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg
yolk batter till slightly combined. Fold in the balance meringue and gently
fold till well combined.
9. Pour into round cake tin, bake at pre-heated oven at 140C (no fan) for
25mins at low rack, then increase to 160C(fan forced) for another 30-
35mins.
10.Once baked, turn your chiffon tin upside down and cool completely
before remove from the tin.