Passion Fruit Chiffon, you'd ask for sour.

4 yolks
50g sugar
45g canola oil
55g passion fruit pulp
20g water

100g cake flour
1/2 tsp baking powder

4 whites
40g sugar
1/8 tsp cream of tartar

1) Whisk together egg yolks and 50g sugar until pale.
2) Gradually add in oil, passion fruit pulp and water whisking them all until combined.
3) Sift in flour and baking powder. Whisk until a slightly thick batter is formed.
4) With an electric beater, beat egg whites and cream of tartar until foamy. Add in 40g of sugar and whisk till stiff peaks are formed.
5) Gently fold in egg white mixture into egg yolk batter in 3 seperate additions until well combined.
6) Pour batter into a 9"/22cm chiffon tube pan. Bake in preheated oven at 175C for 40-45mins.
7) Invert pan immediately to cool completely before unmold.


Notes:
? I used about 75-80g of passion fruit pulp (2 passion fruits) WITHOUT omitting water.
? Cake flour is substituted by 90g plain flour and 10g corn flour
? The cake was baked 30mins in the oven, uncovered and the last 15mins covered with an aluminum to avoid burning the top.