This cake is a bit unique with the addition of milk and salad oil to the recipe. These two ingredients add additional moisture that makes this a perfect dessert.

Recipe

Egg whites (room temperature) 450 grams

Granular Sugar 150 grams

Flour 150 grams 

Salt 1/2 teaspoon

Milk 6 tablespoons

Salad oil 6 tablespoons 

1. Sift together the salt and flour into a bowl. In a separate bowl, mix together the milk and salad oil.
2. Whip the eggs whites with a hand mixer for 3 - 4 minutes then add the sugar in 3 – 4 portions and mix until soft peaks form. Do not over mix.
3. Use spatula and mix in the flour in portions. Lastly, add the milk/oil mixture and mix thoroughly.
4. Spoon the batter into a large size chiffon cake pan (do NOT butter the inside of the pan). Preheat the oven to 170 C. and place the baking pan into the oven. Bake for 20 – 25 minutes depending on your oven.