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Friday, March 30, 2012

Mango & Passion Fruit Chiffon Cake


The passion fruit seeds are very crunchy
This is a good chiffon cake recipe from Happy Home Baking.  I like to follow the recipe from Happy Home Baking because most of the chiffon cake recipes here only require 3 eggs.  I prefer to bake a smaller cake so that it can be finished sooner rather than a bigger cake which cannot be finished by my small family.

 Ingredients for Egg Yolk Mixture
3 egg yolks [used large eggs]
1-2 tbsp castor sugar
3 tbsp oil
40 ml passion fruit juice [from 1-2 passion fruit] - keep the seeds
3 tbsp Mango and Passion fruit jam [recipe here]
  • Whisk egg yolks with sugar and salt till creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in fruit juice.  Lastly stir in jam and seeds.  Fold in flour until well combined.  Set aside while you whisk the egg white.  Preheat oven at 170 degrees C.

    100 gm cake flour sifted together with 1/2 tsp baking powder

    Ingredients for Egg White Mixture
    3 egg white
    3 tbsp sugar [40 gm]

    • Whisk egg white until frothy, continue whisking, when foamy, gradually add in sugar.  Whisk until soft peaks formed.
    • Fold in 1/3 portion of meringue into egg yolk mixture till well combined.  Then fold mixture into balance meringue till well incorporated.  
    • Pour batter into 7" chiffon pan.  Knock a few times on tabletop to release air bubbles.   Bake in preheated oven at 170 degrees for 45 minutes. 
    • Invert pan immediately after baking to cool cake before removing from pan.



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