Sesame Chiffon Cake (芝麻雪芳(戚風)蛋糕)

Ingredients
3 bags of instant sweet sesame soup
4 Tbsp. water
3 large eggs
30g sugar
1 Tbsp. vegetable oil
40g cake flour
1/4 tsp. baking powder

Alternative
30g sesame powder
4 large eggs
60g+20g castor sugar
30g vegetable oil
70g cake flour 
60ml milk
0.125 tsp. salt
0.125 tsp. lemon juice

Steps
1. Sift cake flour and baking powder together, set aside.
2. Place egg yolks in a mixing bowl and whisk till it becomes sticky and turns pale.
3. Drizzle in the oil, whisking at the same time till the mixture is well combined.
4. Add in the flour mixture and whisk until flour mixture is fully incorporated into the batter.
5. Add in the sesame powder and water mix well.
6. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form.
7. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
8. Pour batter into an ungreased 17-cm tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
9. Bake in a preheated oven at 170°C for 25-30 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
10. Remove from the oven and invert the pan immediately. Let it cool completely before unmold. 

Reference
1. https://www.youtube.com/watch?v=2K7m7z57J5E
2. http://www.dimcook.com/recipe/e193847655/%E9%BB%91%E8%8A%9D%E9%BA%BB%E6%88%9A%E9%A2%A8%E8%9B%8B%E7%B3%95
3. https://www.youtube.com/watch?v=NQ9nYalVWHA