Peach Yogurt Chiffon Cake

Ingredients:
6 egg yolks
50g caster sugar
70g Canola Oil
100g Cake flour
1/2 tsp baking powder
1/4 tsp salt
150ml peach yogurt

Meringue
6 egg whites
1/4 tsp cream of tartar
70g caster sugar

Directions:

1. In a mixing bowl, beat egg yolk & sugar together till pale
2. Then add canola oil & continue to beat till the mixture turns light & fluffy.
3. Add peach yogurt & mix well, sift in the dry ingredients & fold into the mixture.  Set aside.
4. In another mixing bowl, whisk the egg whites until frothy; then add cream of tartar & continue to whisk till soft peaks form.
5. Add the sugar gradually whisking continuously until stiff peaks form.
6. Beat 1/3 of the meringue into the egg yolk mixture.  Then gently fold the remaining meringue into 2 batches.
7. Pour the batter into a 23cm (I used 25cm) chiffon pan & bake in a preheated oven at 160 deg C for 50-60 mins.  (Note: If the top gets too brown, cover with a piece of aluminum foil or alternatively lower the temperature of the oven)
8. Once chiffon is done, invert it immediately & cool on a wire rack.  Do not unmold the cake until it has cooled completely.