Passion Fruit Chiffon Cake

Ingredients:
2 egg yolk
2 tbsp sugar
2 tbsp cooking oil
60g self-raising flour
90g  Passion fruit
20ml Passion fruit juice
1/2 tsp cornflour

2 egg whites
1/4 tsp cream of tartar
50g caster sugar

Directions:

1. Blend the passion fruit with the juice.  Dice/chop the rest of the passion fruit & set aside.  In a small pot, bring the passion fruit with 2 tsp & cornflour to a boil till the juice thicken.  Set aside to cool completely.
2. In another bowl, beat the egg & sugar till pale.  Then add the oil & passion fruit syrup together with the flour to form a batter.
3. In another bowl, beat egg whites & cream of tartar until frosty then gradually add in sugar till stiff peaks form.
4. Gently fold meringue into the egg yolk batter in 3 portion until blended.
5. Pour batter into ungreased 16cm tube pan.  Bake in preheated oven at 150-160 deg C for 40 mins or until cooked.
6. Remove from oven, invert cake onto table until completely cool.