Ingredients:

Egg white mixture:

5 egg whites 60 gm caster sugar ½ tsp cream of tartar

Egg yolk mixture: 5 egg yolks 20 gm caster sugar 100 gm cake flour 1 tsp baking powder 100 ml coconut milk 60ml vegetable/canola oil

Ingredients of egg whites:

1. Preheat oven to 170C
2. Beat egg, whites mixture ingredients with a balloon with until stiff peaks
3. In a separate bowl, beat the egg yolks with 20 grams of sugar until thick and creamy. Add coconut milk and oil and continue beating for another 30 seconds
4. Sift in cake flour and baking powder in three batches into the egg yolk mixture and fold in egg whites until evenly combined.
5. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150c, continue to bake until cooked through. A needle comes out clean when inserted in the middle.
6. Remove cake from the oven. invert the pan immediately. Allow it to cool completely.