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 and sugar until pale. Then, add the oil and passion fruit syrup, along 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.