Passion Fruit Chiffon Cake
Ingredients
(A)
6 egg
yolks
75g sugar
82g
passion fruits juice ( I added in 1 tbsp passion fruit seeds)
20g water
4 tbsp vegetable oil
4 tbsp vegetable oil
150g self
raising flour
1-2 tbsp
poppy seeds (optional)
(B)
6 egg
whites
60g sugar
¼ tsp
cream of tartar
Method:
1. Prepare the egg yolk batter: In a mixing bowl, combine egg yolks and sugar.
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.
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
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
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.
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.
