Passionfruit chiffon cake

Ingredients

• (A)
• 5 Egg yolks
• 70 g Sugar
• (B) - Mix well
• 90 g Passion fruit pulp w/juice 1tbsp Water1tbsp Rum liquor
• 1/2 teaspoon Vanilla paste
• 50 g Corn oil
• (C) - Sieve twice
• 75 g Plain flour
• 35 g Corn flour
• 0.5 teaspoon Baking powder
• (D)
• 5 Egg whites
• 70 g Sugar
• 1/4 teaspoon Cream of tartar

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Preparation

• Part A : Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.
• Add in (B) to Step 1 and mix well. Then fold in (C) and mix well.
• Part B : Whisk (D) at max speed untill stiff. Add in 1/3 meringue into Part A mixture and mix well.
• Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.
• Pour into a clean & grease free 21-22 cm chiffon mould and bake for 50 minutes or till cooked. Bang the mould before going into the oven to release excess air.
• To test doneness of the cake, bake until the cake rises high and then starts to shrink.
• When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.