Directions: Mix all Group 1 ingredients together in a whisking bowl and whisk well. Whisk Group 2 ingredients to form Swiss meringue. Make sure that egg whites are whisk till a white stiff firm meringue is formed. Fold meringue into Group 1 mixture gently with a wooden spoon or spatula thoroughly to incorporate air into the mixture. Fold in Group 3 mixture gently. Pour mixture into a chiffon mould coated with butter and baked. Bake chiffon at 190C for approximately 25-30 minutes.