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Wednesday, 12 September 2012

Passion Fruit Chiffon Cake

Aaah...... you will see more passion fruits posting this few days!  I still have some passion fruits left and today is Passion Fruit Chiffon Cake!  

Passion Fruit Chiffon Cake


6 egg yolks
75g sugar
82g passion fruits juice ( I added in 1 tbsp passion fruit seeds)
20g water
4 tbsp vegetable oil
150g self raising flour
1-2 tbsp poppy seeds (optional)

6 egg whites
60g sugar
¼ tsp cream of tartar


1.  Prepare the egg yolk batter: In a mixing bowl, combine egg yolks and sugar.
     Hand whisk till the sugar dissolved. Add in oil, passion fruit juice and poppy
     seeds (if added). Stir till well combined.

2.  Fold in flour until it forms batter and no lumps left. Set aside for later use. 

3.  Prepare the egg white foam: In another bowl, beat egg whites till it form soft peak.
      Gradually add in sugar till it finished. Add in cream of tartar and continue beating at
      high speed until frothy and stiff peaks form.

4.  Pour batter into ungreased 9" (22cm) chiffon pan and bake in a preheated oven at
      170C for 30-40mins or until it is cooked.

5.  Remove from oven and immediately invert cake onto table until it is completely
      cooled before unmould it

The sugar content in this recipe is just right for me not that sweet or bland ...... so don't reduce it anymore as the passion fruits usually are tart.