Hokkaido Chiffon Cake

This cake is very light and soft and can easily finished by one person per order(about 12 cups) and not filling at all...hahaha may be that's only for our family member.
At one stage I've been making this cake almost everyday until my daughters said "mom, you can make any type of cakes but not chiffon cake" I already tired of this cake...hahaha!

Recipe from Alice Kitchen

Ingredients:
4 egg whites
1/4 cream of tartar
50g sugar

4 egg yolks
30g milk
30g oil
40g self raising flour(I used plain flour + 1tsp baking powder)

Method:
Mix egg yolks, milk and oil then add on flour, whisk well combine and set aside.
Whisk egg whites until foamy, add cream of tartar then gradually add on sugar and whisk until soft peak. Pour 1/3 of the egg white into flour mixture to mix well later follow by the rest of the egg white until finish.
Fill up the prepared paper cups(about 12 cups)and put into the preheated oven 350°F for 22 minutes(depend individual oven).
You may use cream cheese filling or butter cream filling or no filling at all, it tastes good too*^*!