passion fruit Qi Feng recipe

How to Make Passion Fruit Chiffon Cake: A Complete Guide

Passion fruit chiffon cake, with its vibrant aroma and airy texture, is a delightful treat. Here’s a step-by-step guide to crafting this tropical delight.

Ingredients:

- 85g cake flour

- 60g granulated sugar (divided)

- 3 large eggs (separated)

- 40g vegetable oil

- 30ml fresh passion fruit pulp (seeds included for texture)

- 1/2 tsp vanilla extract

- 1/4 tsp cream of tartar

- Pinch of salt

Steps:

1. Prepare Dry Mix: Sift cake flour with 20g sugar. Set aside.

2. Make Batter: In a bowl, whisk egg yolks, oil, passion fruit pulp, and vanilla until smooth. Gradually add dry mix, stirring gently until just combined.

3. Whip Meringue: In a clean, grease-free bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add remaining 40g sugar, beating stiff peaks form.

4. Combine: Gently fold 1/3 of meringue into the yolk batter to lighten it, then fold in the remaining meringue in two batches, maintaining airiness.

5. Bake: Pour batter into a 15cm ungreased tube pan. Bake at 160°C (320°F) for 35-40 minutes until a toothpick comes out clean.

6. Cool: Invert the pan immediately and let cool completely before removing.

Serve chilled for a refreshing burst of passion fruit flavor. Enjoy this light, fluffy cake with its tangy-sweet charm!