Durian Chiffon Cake (w/o Durian Puree)

Ingredients (A)
6 egg yolks
150ml coconut milk
4 tbsp corn oil
1/4 tsp salt
1 tsp durian paste
1/4 tsp durian essence
80g caster sugar
140g cake flour

Ingredients (B)
6 egg whites
1/4 tsp cream of Tartar
100g caster sugar

Directions:

1. Mix all the ingredients (A).  Stir till smooth.
2. Whisk egg whites till slightly frosthy then gradually spoon in the sugar till finish.  Beat on high speed until stiff peak foam.
3. Gently fold beaten egg white into egg yolk batter.
4. Pour batter into a 22cm chiffon cake pan.  Bake at 160 deg C for about 45 mins or until cooled.
5. Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.
6. Remove cake from pan & serve.