Crown Chiffon Cake

Ingredients
Group A
40g butter
45g any desired syrup (mango, orange juice, sweet corn etc.)

Group B
4 egg yolks
70g cake flour

Group C
4 egg whites
1/4 tsp cream of tartar
50g caster sugar
1 tsp corn flour

Directions

• prepare 6" x 3" round mould with removable bottom (do not use non-stick, don't grease or put parchment paper)
• pre-heat oven to 180°C top heat only!
• in a stainless steel bowl, heat Group A together using low fire till butter melted and it is evenly mixed with the syrup
• remove from fire and sift cake flour into it and mix with a whisk in a round motion till smooth
• add in the egg yolks and mix again... put aside
• in a mixer with balloon whisk, beat the egg whites till bubbly then add in the cream of tartar
• once fine bubble is formed, add in sugar + corn flour mixture (in 3 batches) till stiff peak is formed
• scoop a portion of egg whites meringue and slowly whisked till even in the egg yolk batter
• once smooth, pour the yolk mixture to the egg whites and fold till everything is smooth
• pour into a cake mold and use stick to run through batter to remove air bubbles
• bake for 5-10min at 180°C till top is light golden and remove from oven
• use a knife and cut slightly on the top surface making 6 even cuts for the crown to form
• immediately put back in the oven lowering the temp to 170°C top and bottom heat and bake for another 35-40min
• cake is fully baked when skewer comes out clean
• remove from oven, bang on the table few times to loosen the cake... and leave it upside down to cool for 1 hour 
• remove from the mould gently and enjoy the fluffy cake!

Foodnote: Recipe is from here. It looks so nice so I just have to try and bake this. I just use the mould that I have and the crown didn't rise as much. I also use orange juice ahahah. Anyway... the most tricky part about this cake is to turn it upside down to cool. I drop it a few times :(( but it still tasted good lah. Will bake another one and hope it turns up nicer hehe.