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Sunday, May 8, 2011

Passion Fruit Chiffon Cake

Never really know how to bake a good chiffon cake until I came across the recipe from kitchencorner . Since I am not confident to bake a successful chiffon cake, I look around for those recipes which use the least number of eggs [2 - 4 eggs]. This passion fruit chiffon tastes sweet and sour and has a soft, chewy texture. Now, I shall be more confident to try to bake other chiffon cakes and will share my experiences with all of you.
Here are the ingredients and method.
Ingredients for Egg Yolk Mixture
4 egg yolks
2 tbsp castor sugar
3 tbsp oil
3 tbsp milk
125 gm cake flour - sifted 
50 gm Passion fruit [1 Passion fruit]
  • Whisk egg yolks with sugar until creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in milk.  Lastly stir in passion fruit juice with seeds.  Fold in the flour, combine well.  Set aside while you whisk the egg white.  Preheat oven at 160 degrees.
Ingredients for Egg White Mixture
4 egg white
3 tbsp sugar
1/4 tsp cream of tartar
  • Whisk egg white until frothy then add in cream of tartar.  Continue whisking till foamy then gradually add in sugar.  Whisk until soft peaks formed.
  • Fold in 1/3 portion of meringue into egg yolk mixture until well combined.  Then fold mixture into balance meringue until well incorporated.  
  • Pour batter into 7" chiffon pan and knock on tabletop for several times to release trapped air bubbles.  Bake in preheated oven on the lower rack at 160 degrees for 40 - 45 minutes.
  • Invert pan immediately after baking to cool cake before removing from pan.

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