Watermelon Chiffon Cake

Ingredient (A):
4 egg yolks
115ml watermelon juice
85ml canola / veg oil
50g sugar
150g cake flour / HK flour (I used cake flour)
1/8 tsp salt
1 tsp baking powder

Ingredient (B):
5 egg whites
1/8 tsp cream of tartar
100g sugar (I used 80g)

Directions:

1. Mix all the (A) together & stir till smooth.
2. Whisk egg white with cream of tartar then add sugar bit by bit.  Whisk till medium-stiff peak.
3. Fold mixture (1) & (2) together & pour into a 23cm tube pan.
4. Bake @ 160 deg preheat oven for about 45 mins or till cake is cooked through.
5. Overturn cake (still in the pan) onto a wire rack & leave it to cool down completely.
6. Remove cake from the tube pan, slice & serve!

The batter turn into bright orange!