Plum Chiffon Cake

Size: 25cm Tube Pan

(A) 1-3/4 self-rising flour
      1/8 tsp salt

(B) 6 egg yolks
      1 egg
      1/2 cup castor sugar
      3 prune ~ puree
      1 prune ~ finely chop
      1/4 cup canola oil

(C) 3/4 cup castor sugar
      6 egg whites
      1/2 tsp cream tartar

Directions:

1. Preheat oven to 160 deg C.  Sieve the entire (A) in a mixing bowl well combined.
2. Mix (B) until well blended & add (A) mix until smooth.  Set aside.
3. Beat egg whites till frosty then add cream tartar & add gradually sugar on high speed until stiff peak.
4. Fold 1/3 of the egg whites into the egg yolk mixture & continue to do so until meringue finish.  Fold in gently until well mixed.
5. Pour batter into ungreased 25cm tube pan & bake for an hour or used a bamboo skewer to test the cake by an insert in the center of the cake & it should come out clean.
6. Invert cake & let it cool completely in the pan.  When is cool, loosen the edge of the pan & remove cake.

Size: 25 cm