Jello Chiffon Cake

Adapted from Michelle Marie Mower.


Ingredients
*21cm chiffon tin

5 Egg Yolks
1/2 tsp Salt
80g Milk
60g Oil
40g Castor sugar
100g Jell-O (any flavour)
120g Cake flour
1/2 tsp Baking powder

5 Egg whites
40g Castor sugar
Pinch of cream of tartar


Method

• Preheat oven at 150C
• Sieve cake flour & baking powder.  Set aside.
• Mix yolk, salt, milk, oil & sugar until well combined, then add in Jello and mix well.
• Fold in sieved flour mixture.  Set aside.
• Whisk egg whites until foamy, then add in cream of tartar.
• Add in sugar gradually and whisk till attained stiff peak.
• Fold in meringue into yolk batter, in 3 batches.
• Transfer to baking tin, tap few times to release trapped air bubbles.
• Send to bake for an hour.
• Once baked, invert to cool completely.