Marble Coffee Chiffon Cake

1. Preheat oven at 160 deg C
2. Combine egg yolks with Oil, Milk whisk till well combined.
3. Sift in the cake flour, baking powder into egg yolk mixture and mix well with a hand whisk. It should be no lumps inside.
4. Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles. Add cream of tartar and mix well. Add in sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form.
5. Lightly fold-in the meringue into the egg yolk mixture in three batches until just combined.
6. Batter for marble effect – Put 2 ladles full of milk batter to the bowl with the coffee liquid and fold lightly, do not over fold.
7. Pour coffee batter into the milk batter mix as if scooping up the batter from the bottom while spinning the bowl, about 3 times.
8. Pour the batter into the ungreased cake 18cm pan. Gently bang the pan on the table top to release air bubbles .
9. Bake in oven for 50 to 60 minutes.

** The baking time and temperature illustrated here are general guidelines. Make necessary adjustments on the time and temperature to suit your oven.

Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the pan.