Why is my chiffon cake so wet?

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I use the following recipe to bake a chiffon cake, but I find that the cake
is too wet and sticks together when I cut it:

These ingredients are mixed together
200g Self Raising Flour
8 egg yolks
100g caster sugar
6 tablespoons corn oil
4 tablespoons water
1 cup banana puree

These are whisked together
8 egg whites
100g caster sugar
half teaspoon cream of tartar

The egg white is mixed with the flour mixture and baked at 150 deg C for
about 1 hour.

Could anyone give me some advice what I should do?

Thank you

Re: Why is my chiffon cake so wet?
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Try to use cake flour instead of SRF. and add baking powder .

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