May 19, 2009

Passionfruit Chiffon Cake

My balance passionfruit went into this chiffon cake last night. I love making chiffon and I find it easier than making butter cake. Recipe altered from my Orange Chiffon Cake. The cake was light, soft & spongy with passionfruit fragrance.

5 Egg yolks
70g Sugar

(B) - Mix well
90g Passion fruit pulp w/juice
1tbsp Water
1tbsp Rum liquor
1/2tsp Vanilla paste
50g Corn oil

(C) - Sieve twice
75g Plain flour
35g Corn flour
0.5tsp Baking powder

5 Egg whites
70g Sugar
1/4tsp Cream of tartar

Method: (For 22cm chiffon mould)
Preheat oven at 170 degree C
Part A:
1. Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.
2. Add in (B) to Step 1 and mix well.
3. Then fold in (C) and mix well.
Part B:
1. Whisk (D) at max speed untill stiff.
2. Add in 1/3 meringue into Part A mixture and mix well.
3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.
4. Pour into a clean & grease free 21-22cm chiffon mould and bake for 50 mins or till cooked. Bang the mould before going into the oven to release excess air. To test doneness of the cake, bake until the cake rises high and then starts to shrink.
5. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.


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