Mango Passion fruit Chiffon Cake

MANGO PASSION FRUIT CHIFFON CAKE - 
PREHEAT OVEN 350 DEGREES F OR 180 DEGREES C 

INGREDIENTS
 
6 large Egg Yolks room temperature 
1/2 cup Vegetable Oil 4 fl oz 
3/4 cup Mango Passion fruit  (180g)
1/2 tsp Vanilla Extract 
2 cups Cake Flour  (260g)
1 cup Sugar  (200g)
1 tbsp Baking Powder(15g)
1/2 tsp Salt  (3g)
6 large Egg Whites
1/4 cup Sugar  (50g)
1/4 tsp Cream Of Tartar 

MIX METHOD:

1. SEPARATE THE EGG YOLK FROM EGG WHITE
2. COMBINED FLOUR, SUGAR,SALT, AND BAKING POWDER
3. MAKE A WHEEL ADD THE EGG YOLK, VEGETABLE OIL, VANILLA EXTRACT AND MANGO PASSION FRUIT PUREE IN YOUR DRY THEN COMBINED UNTIL INCORPORATED.
4. WHIPPED THE EGG WHITE IN LOW SPEED ADD THE SUGAR, CREAM OF TARTAR THEN TURN UP INTO HIGH SPEED.
5. LET THE EGG WHITE MIXTURE WHIPPED FOR 5 MINS UNTIL THEY BECOME MEDIUM STIFF PEAKS.
6. CUT AND FOLD THE MERINGUE INTO YOUR BATTER MIXTURE UNTIL ITS INCORPORATED.
7. POUR YOUR BATTER INTO 3PCS - 8" PAN SIZED 
8. BAKE FOR ABOUT 35 - 40 MINUTES UNTIL ITS DONE

 BUILD YOUR RECIPE:
MANGO PASSION FRUIT SPONGE CAKE
MANGO SLICES
WHIPPED CREAM 
MANGO PASSION FRUIT BUTTERCREAM
PIPE YOUR CAKE INTO A BASKET PIPING TIP DECORATOR.
COLOR YOUR BUTTERCREAM INTO YELLOW
DECORATE SOME SPRINKLES ON TOP AND YOUR MANGO SLICES FOR PRESENTATION.