This passion fruit chiffon cake is very fragrant and refreshing, making it a favorite amongst my eaters. Passion fruits need to wait till very wrinkled before using otherwise they would be too sour.
Passion Fruit Chiffon Cake
by Jeannie Tay
Ingredients:
5 yolks (average whole egg with shell size: 60-65g)
50g corn oil
20g sugar
75g freshly squeezed passion fruit juice (include some of the seeds)
90g cake flour
1/4 tsp salt
5 whites
60g castor sugar (reduce this if your juice is sweet)
1/4 tsp cream of tartar
17cm tube pan
Method:
Preheat oven to 160C.
- In a large bowl, mix together yolks, oil, juice, 20g sugar and salt until combined. Add in sifted flour, mix until smooth and set aside.
- In a clean dry bowl, add the egg whites and whip until foamy before adding the cream of tartar. Continue to beat while gradually adding 60g sugar until very firm, stiff but not dry.
- Add a third of the meringue into the yolk batter and mix with a hand whisk to lighten the batter before adding the next third portion. For the final portion, switch to a spatula and fold gently from the bottom to the top using cutting motion to minimize deflation. Mix until no streaks can be seen.
- Transfer into a tube pan and run a skewer around the batter to remove big bubbles and also to smoothen up the top.
- Place the tube pan into another slightly bigger pan and stand this into another pan holding a shallow water bath.
- Bake with top heat only for 20-25 mins or until the top is slightly brown. Carefully take the cake out and cut the slits with a sharp knife. Place the cake back and continue to bake with top/bottom heat at 160C for 60-70 mins or until cooked. Oven temperature and timing is a guide only, please know your oven and adjust accordingly.
- Once done, remove the cake from the oven and immediately invert to cool completely before unmoulding.
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