Passion Fruits Chiffon Cake

Recipe sourced: sugareverythingnice.blogspot.com by Jo
Ingredients:
4 egg yolks
40g sugar i used 30g castor sugar
45g canola oil
65g passion fruits pulp (including the seeds about 2 to 3 fruits)
20g water
1 tsp lime zest
1 tsp lime juice

100g cake flour or substitute cake flour with 90g plain flour and 10g corn flour
1/2 tsp baking powder

4 egg whites
40g sugar i used 30g castor sugar
1/8 tsp cream of tartar

Method:
In a bowl, sift together the flour and baking powder.
Whisk together egg yolks and 30g sugar until pale in colour.
Gradually add in oil, passion fruits pulp, lime zest, lime juice and water, whisking them all until combined.
Add all the sifted flour and baking powder. Whisk until the mixture becomes a thick batter.
This should take no more than a minute.
Place the egg whites into a clean metal bow. Using a mixer, beat the egg whites until frothy.
Add in the cream of tartar, whisk for a minute before gradually adding in the 30g of sugar.
Continue to beat until stiff peaks are formed.
Gently fold in egg whites mixture into egg yolks batter in 3 separate additions until well combined.
Pour batter into a 9"/22cm chiffon tube pan.
Bake in pre-heated oven at 175C for 40 - 45 minutes.
Invert pan immediately to cool completely before unmold.