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 the peach yogurt and mix well. Sift in the dry ingredients and fold them into the mixture. Set aside.
4. In another mixing bowl, whisk the egg whites until frothy. Then, add the cream of tartar and continue whisking until 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 it with a piece of aluminum foil or alternatively lower the temperature of the oven)
8. Once the chiffon is done, invert it immediately & cool it on a wire rack.  Do not unmold the cake until it has cooled completely.