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Sift flour, baking powder, salt and sugar together in a bowl.
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Make a well at the center and add oil, egg yolks and mango jam in water, mix until smooth. Set aside.
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Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff but not dry.
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Fold in egg yolk mixture into the egg white mixture until thoroughly blended.
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Divide batter equally between the prepared pans.
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Bake for 15-20 minutes or until done. Invert on a wire rack to cool for 5 to 10 minutes.