SIMPLE, QUICK, SUPER FLUFFY MARACUJÁ AND CHOCOLATE SWIRL CAKE!

Whisk the four eggs in a bowl for one minute.

Add the two cups of sugar and the cup of oil, and whisk again for another minute.

Incorporate the cup of pure passion fruit juice and mix briefly.

Add the two cups of all-purpose flour and one and a half level tablespoons of baking powder, mixing and beating for one more minute to finish the base batter.

Divide the batter into two equal portions in separate bowls.

To one half of the batter, add six level tablespoons of sifted cocoa powder (50% cacao) and mix.

Grease a round tube pan (22 cm diameter by 9 cm high) with butter and dust with all-purpose flour.

Pour all the passion fruit batter into the greased pan, and then pour the chocolate batter over the top to create the swirled effect.

Bake in a preheated oven at 170°C if electric (or 180°C if conventional) for about 55 minutes, or until a toothpick inserted comes out dry and clean.

Let the cake cool for 30 minutes before unmolding, preferably while still warm.

For the glaze, mix one cup of water, one level tablespoon of cornstarch, a quarter cup of pure passion fruit juice, and two level tablespoons of sugar.

Cook the glaze over medium heat until it becomes transparent.

Drizzle the warm glaze over the unmolded cake to finish.