Fluffy Vanilla Chiffon Cake

Preheat your oven to 170°C (150°C fan/gas 3.5). In a large mixing bowl, whisk the egg yolks with 20g of the caster sugar, the self-raising flour, vegetable oil, milk, baking powder, and vanilla extract. Mix until just combined, ensuring you do not overwork the batter.

In a separate clean, large bowl, beat the egg whites using an electric hand whisk or stand mixer until they become foamy. Gradually add the remaining 60g of sugar in three stages, whisking well after each addition. Add the cream of tartar and continue whisking for about 5-8 minutes until the whites form stiff, glossy peaks.

Gently fold the whipped egg whites into the yolk batter using a spatula. Do this in three batches, folding carefully from the bottom up to preserve as much air as possible until no white streaks remain.

Prepare a 20cm angel food cake tin (or a 22-23cm ring tin) by lightly oiling it and dusting with a thin layer of flour. Pour the batter into the tin and tap it gently on the counter to remove large air bubbles. Bake for approximately 40 minutes, or until a skewer inserted into the center comes out clean.

Immediately invert the tin onto a wire rack and let the cake cool completely while upside down. Once cold, run a thin knife around the edges to release the cake. Serve in wedges, optionally dusted with icing sugar.