Cake
150g Chelsea Caster Sugar
250g butter
5 eggs, separated
350g flour
15g baking powder
300g passionfruit pulp
50g fresh breadcrumbs

Avocado Icing
1 avocado, mashed
75g Chelsea Icing Sugar
1 lime, juiced

Preheat oven to 180°C.  Grease cake tin and sprinkle with some fresh bread crumbs. Cream the Chelsea Caster Sugar and butter then mix in the egg yolks. While this is happening beat your egg whites to a peak. Add the passionfruit pulp to the butter mixture in the mixing bowl and thoroughly incorporate.
Sieve the flour and baking powder twice. Gently fold in the flour to the butter mixture, until two thirds has been incorporated. Fold in egg whites and the remainder of the flour. Pour into tin. Bake in a moderate oven at 180°C for approx 45 minutes.

Once cooled ice with the avocado icing (to make combine all ingredients).