Mango Yoghurt Cake

Perfect cake texture for mango yoghurt filling =)

Ingredients for the cake:
A
: 6 egg yolks, 1 tsp vanilla essence, 1/2 cup caster sugar, 1/2 tsp salt, 1/2 cup water, 1/2 cup corn oil, 175g high ratio flour, 2 tsps baking powder.
B: 6 egg whites, 1/2 tsp cream of tartar, 1/2 cup caster sugar

Methods:
1. Mix A well.
2. Whisk B until stiff and glossy. Then fold in Mixture A and mix well.
3. Pour in a 9″ round tin, bake for 45 minutes.

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