1. Preheat oven to 170°C
2. Separate egg whites from yolk, Take the yolks and mix with milk and rice bran oil.
3. Pour Tasuko Chiffon Cake Cassava Flour Mix into mixture and mix well.
4. In a separate bowl, beat egg whites with cream of tartar and caster sugar until peaks start to form.
5. Pour the egg white mixture into the batter and mix together. Place the wax paper in the bottom of a pan, then pour the batter.
*if you would like to add foi tong: then place the foi tong into a mold and pour the batter after.
6. Bake for 30-35 minutes or until cooked.