Watermelon Chiffon Cake (2nd Version)

1st time I made Watermelon Chiffon Cake was not long ago, it's a trial & error because I'm curious.  You heard about Orange Chiffon, Banana Chiffon, Mango Chiffon but not Watermelon!  My daughter ate all the cakes within 2 days & she asked me to bake more.  Since I've more watermelon fruits, I bake them again late night but this time round, I twist some.

Ingredient A:
115ml watermelon ~ mashed
2 tbsp sugar
1/2 tsp cornstarch

Ingredient B:
5 egg yolks
85ml canola oil
60g caster sugar
180g cake flour / HK flour
1/8 tsp salt
1 tsp baking powder
Few drops of pink/red colour

Ingredient C:
6 egg whites
1/8 tsp cream of tartar
80g caster sugar

Directions:

1. In a pot, add mashed watermelon & sugar on medium heat.  Keep stirring the mixture till sugar dissolve then add cornstarch & continue stirring.  Once the watermelon thicken, remove from the heat & let it cool competely.
2. In a bowl, beat egg yolks & sugar together till creamy.   Then add the watermelon mixture & sift in all the dry ingredients & add few drops of pink food colouring.  Stir till smooth.
3. Whisk egg white with cream of tartar then gradually add sugar & whisk till medium-stiff peak.
4. Fold mixture (2) & (3) together & pour into a 23cm tube pan.
5. Bake @ 160 deg C. for about 45 mins or till cake is cooked through.
6. Overturn cake (still in the pan) onto a wire rack & have it to cool down completely.
7. Remove cake from tube pan, slice & serve!