Lilikoi Passion Fruit Chiffon Cake

Ingredients

• FOR THE PUREE:
• 6 whole Eggs
• 6 whole Egg Yolks
• ¾ cups Sugar, Up To 1 1/3 Cups
• 1-¼ cup Passion Fruit Puree
• _____
• FOR THE CAKE:
• 9 whole Eggs (Yolks And Whites Separated)
• 1 teaspoon Cream Of Tartar
• 1-½ cup Sugar, Divided
• 1-½ cup Cake Flour
• ½ teaspoons Salt
• 1 Tablespoon Baking Powder
• ½ cups Water
• ½ cups Cooking Oil
• 1 teaspoon Vanilla Extract [or 1 Tsp Lemon Zest]
• _____
• FOR THE WHIP CREAM:
• 1-½ cup Heavy Whipping Cream
• ½ teaspoons Vanilla
• 1 Tablespoon Sugar

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