👩🍳 Method
Cake:
Preheat oven to 160°C (325°F).
Sift flour, baking powder, and salt together.
In a bowl, whisk egg yolks, oil, milk, and vanilla. Add dry ingredients and mix until smooth.
In another bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
Gently fold egg whites into the yolk mixture.
Pour into an ungreased chiffon cake pan. Bake for 45–50 minutes.
Invert pan to cool completely before removing the cake.
Glaze:
In a saucepan, mix milk, sugar, and cornstarch.
Add egg yolk and whisk well.
Cook over medium heat, stirring constantly until thickened.
Remove from heat and stir in vanilla. Let cool slightly.
Pour over cooled cake and let it set.
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