Preheat oven at 180C. Prepare a 24cm chiffom mould.

Stir ingredients A in a mixing bowl until well mixed.

In a clean mixing bowl fitted with the whisk attachent, beat egg whites and cream of tartar until bubbly, gradually add in castor sugar and beat until stiff peak.

Fold whisked egg white into A mixture in 3 batches.

Pour the batter into 24cm chiffon mould and bake in the preheated oven at 180C for 30-40 minutes or until cooked.

Invert the cake to cool. Unmold the cake, cut into pieces and serve.