Avocado Chiffon Cake

Ingredients:
150g avocado fruit
2 tbsp milk

5 egg yolks
100g castor sugar
140g AP flour
20g milk powder
15g cornflour
1/2 tsp salt
1/2 tsp baking powder
80ml vegetable oil

5 egg whites
100g castor sugar
1/4 tsp cream of tartar

Directions:

1. In a food processor, blend in the avocado & milk into smooth paste.
2. In another bowl, whisk egg yolks, sugar and oil together to form an emulsion.  Then add in the avocado paste & mix well to combine.
3. Sieve all the dry ingredients & whisk well into a smooth batter, there should be no lumps.  Set aside.
4. Another bowl, use hand held mixer to whisk together the egg whites & cream of tartar.  Start adding the sugar when egg whites begin to foam, gradually in 3 additions.  Beat till the meringue is smooth & glossy with stiff peaks.
5. Stir in 1/3 of the meringue into the egg yolk batter using a spatula.  Fold in the meringue gently & mix well.
6. Pour the batter mixture into the chiffon pan & bake on preheated oven at 150 deg C for 50 mins or until cake is done.
7. Remove the pan & immediately overturn it to cool completely (est. 2 hrs).
8. Release the cake by running a sharp thin knife along the sides & subsequently the bottom of the tube.  Serve