Yakult Chiffon Cake

Ingredients: (17cm Chiffon)

(A)
4 egg yolks

50ml Corn Oil

60ml Yakult
70g cake flour

(B)
4 egg whites
60g sugar

Method:

1. Mix egg yolks and sugar till sugar is dissolved.
2. Add in oil into the egg yolk mixture. Mix well.
3. Add in Yakult and mix well. 
4. Sieve in cake flourinto the mixture and mix well into a smooth batter. (Take note: Mix the flour into the batter in different directions)
5. Beat egg whites and add in the sugar gradually after the egg white become soft peaks. Continue beating the egg white till it becomes still peaks. Stop when the egg white doesn't drop off from the spatula when scoop up. 
6. Fold in 1/3 of egg white mixture into batter. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
7. Pour into an ungreased tube tin.

Baking:

1. Bake in a preheated oven at 180°C for the first 20 minutes and 170°C for the remaining 20-25 minutes or till cooked. (To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done)
2. Remove from oven and invert the tin.
3. When cake is completely cooled,unmould from tin,slice and serve.

Recipe adapted from 初学者也OK!