Passion Fruit Chiffon Cake
3 cups cake flour
1-3/4 cups sugar
1 tsp. salt
4 tsp. baking powder
3/4 cup salad oil
7 egg yolks
1/2 cup water
1/4 cup passion fruit juice
1 cup egg whites
1/2 tsp. cream of tartar
Sift flour, 1 cup sugar, salt, and baking powder into mlxing bowl. Make a well in the flour mixture and add oil, egg yolks, water and juice. Beat with a spoon until smooth. Beat egg whites with cream of tartar until whites form soft peaks. Add 1/2 cup sugar gradually, beating after each addition. Beat until meringue is stiff then gradually pour yolk mixture over, gently folding with rubber spatula until just blended. Pour into ungreased pan. Bake at 325°F. for 1 hour. Immediately turn pan upside down on a cake rack and let stand until cold. Remove from pan. Frost with seven-minute passion fruit frosting.
Related Recipe: Seven Minutes Passion Fruit Frosting
