Coffee Chiffon Cake

Ingredients A:
4 egg yolks
1 1/2 tbsp instant coffee powder
115ml water
85ml vegetable oil
1/4 tsp salt
100g sugar
150g flour
1 tsp baking powder

Ingredients B:
4 egg whites
90g sugar
1/8 tsp cream of tartar

Methods:
1. Mix (A) till well blended.
2. Whisk egg whites in (B) till soft peaks appear, then add sugar and cream of tartar and continue to whip till stiff.
3. Mix (A) and (B) till well combine.
4. Bake at 175 deg. C for 40 minutes.
5. Immediately invert cake when removed from the oven and let it cool.
6. When it combines cold, remove it from the mould. Serve.