Preheat the oven to 170°C. Line a 9” baking tray with parchment paper.

Combine egg yolks, vegetable oil and CARNATION® Evaporated Creamer. Mix well.

Slowly fold in sieved flour and set aside.

Whisk egg white in a clean bowl until slight frothy. Add in castor sugar, salt and cream of tartar. Continue to whisk until stiff peak.

Fold the egg white into the batter carefully until evenly combined.

Pour the batter into the lined baking tray and gently tap the tray against the table to remove trapped air.

Bake the cake over a tray of hot water at 165°C for 50 mins or until the skewer inserted into the cake comes out clean. Turn off the oven, open the door slightly and let the cake sit inside for 5 mins.

Remove the cake from the baking tray and cool on a wire rack.

Allow the cake to cool slight before cutting it and serve.