Lilikoʻi (passion fruit) grows wild over backyard fences all over Hawai'i, and this featherlight oil-based chiffon cake is one of the best ways to use it — whipped egg whites keep the crumb impossibly light, while a tart lilikoʻi glaze cuts through the sweetness.
Chiffon cakes cool upside down in the pan, same as angel food cake — it looks strange the first time but it's what keeps the tall, airy structure from collapsing.
