• Pre-heat oven at 160° C or 320° F and line baking pan (12 in x 12 in) with parchment paper
• With the syrup drained from the fruit cocktail. Spread the fruits at the bottom of the pan.

Making the chiffon batter

• Sift cake flour, baking powder, and salt in one small bowl and set aside.
• In another two medium mixing bowl. separate egg white from the yolks. Set aside the egg whites for later use.
• Whisk egg yolk with a wire whisk then gradually add sugar until pale in color. Add the vegetable oil and whisk. Lastly, add the milk and whisk for a couple of seconds.
• Add the cake flour, baking powder, and salt to the egg yolks in 3 batches while whisking. Mix ingredients well until flour is completely dissolved. Set Aside

Making the meringue

• Take bowl with the egg whites and whisk on high using the whisk attachment, until it becomes foamy. Add the cream of tartar into the bowl and whisk for 2 minutes. Decrease the speed to low and gradually add the sugar. Increase speed to high and continue whisking until soft-stiff peaks form for approximately 2 minutes.

Combining the batter and meringue

• Transfer 1/3 of the egg whites to the batter and fold gently. Add the remaining egg whites doing the same folding technique. Transfer batter into the baking pan with fruits. 
• Bake for 45 minutes or until a toothpick comes out clean. Remove from the oven and flip the cake upside down to a cooling rack and allow to cool completely before removing the parchment paper.
• Transfer on a serving dish and enjoy. Bon Appetit!