5 Egg yolks
110ml water
85ml oil (light flavourless oil like grape seed oil or light olive oil)
Gluten free plain flour 125g (rice flour can be used as well)
5 Egg whites (chilled)
110g Sugar
Place egg yolks, water and oil in a bowl and mix well.
Mix flour into the mix until combined and set aside.
Beat egg whites in a separate bowl and gradually add sugar. Continue to beat until stiff peaks form.
Add one third of the meringue to the egg yolk mixture and carefully mix it in.
Add another one third of the meringue and repeat.
Add the third of the meringue and repeat.
Pour into a chiffon cake tin and bake at 170 degrees celsius for 50~55 minutes.
Turn it upside down (if you have a proper chiffon tin) and let it cool.
When it is completely cool, run a knife along the edges and lift the cake out.
Run the knife along the base and the inner rim to release the cake.
You can bake this cake as a flat sheet on a baking tray as well.
For that, you need to adjust the baking time.
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