Banh chiffon

Ingredients:

1 cup all-purpose flour
3/4 cup sugar (divide in 1/2 cup + 1/4 cup sugar portion)
1 tsp baking powder
1/4 tsp salt
2 egg yolks + 4 egg whites (at room temperature)
4 oz. orange juice
1/4 cup vegetable oil
1/2 tsp vanilla
1/2 tsp cream of tartar

Instructions:

1- Mix 1/2 cup of sugar + flours + baking powder together, set on aside.

2- Beat egg whites + cream of tartar well until foamy, add 1/4 cup sugar & continue beating until soft peaks are formed (when the bowl is flipped upside down it'll stay there)

3- In a seprate bowl, beat egg yolks + oil + vanilla until creamy and became pale yellow, slowly add the mixture from #1 into the batter, beat on medium speed until smooth.

Add 1/4 of the beaten egg whites from #2, use a spatula stir it gently so it is completely mixed. This will make it easier to fold the egg whites later.
Fold the remaining egg whites into the bowl (this is very important, if you don't know the technique, see this video for instructions http://video.about.com/gourmetfood/Fold-Egg-Whites-Into-Batter.htm)

4- Preheat the oven to 325F, poor the mixture into a angel cake pan (or any round cake pan) and bake for 40 minutes or until a toothpick inserts in the middle came out dry.

5- Remove the cake from the oven and let it cool upside down so cake can stay sponge. Using a small utility knive gently remove the cake from the pan.

Enjoy!!!