Chiffon Markisa @ Passion Fruit Chiffon

Assalamualaikum 

Dah lama tak menyiffon ni kan..sebenarnya yg ni sy buat beberapa bulan lepas (baru sampai Q nak di publish..teruk sungguh tuan blog ni kan.huhuu). Impian utk buat chiffon markisa ni dah lama, sejak tahun lepas lg..tp markisa nya ndak ketemu. Jdnya, blk bln 12 aritu sy telah membawa sedozen markisa bersama..gigih kan. Memang teringin sgt, mengalahkan org mengidam ni..hahaha

Utk resipi ni, sy gantikan air tersebut dgn jus markisa utk meng'umphh' kan lg rasanya..dan ternyata ianya sgt berbaloi. Terasa masam2 manis dlm setiap gigitan. Tp apa yg sy paling suka bila tergigit biji2 markisa yg berselerak di dlm kek..tedappp nya. Terus rasa teringin nk buat lg. Apakan daya buah markisanya tiada. InsyaAllah tak lama lg dpt la mkn, sebab pokoknya dah berbunga. InsyaAllah nanti akan lebih banyak resipi markisa yg muncul..hehee. Tungguuuu...

Passion Fruit Chiffon Cake
By: Angel

Ingredients:
(A)
4 egg yolk
50g castor sugar (I used 20g)
(B)
50g vegetable oil 
55g passionfruit pulp (slightly more than one fruit)
20g water
¼ tsp salt
(C)
100g low protein flour (I used normal plain flour)
½ tsp baking powder
(D)
4 egg white
100g castor sugar (I used 90g)
1/8 tsp cream of tartar 

Method:
1) Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well. 
2) Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3) Whisk egg white till frothy, Add 1/3 of sugar and cream of tartar in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak (original recipe is to beat whites till soft peak then add sugar/cream of tartar at one go). 
4) Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5) Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles. Bake in preheated oven at 170C for about 40-45 mins. Invert the cake immediately once taken out from the oven. Cool completely before removing from mould. 

Note:
1) Use egg of net weight 60g each (without shell). 
2) Cream of tartar can be replaced by ½ tsp lemon juice or vinegar. 
3) I think 20g water in (B) can be replaced by passionfruit juice to boost the passionfruit flavour.