passion fruit Qifeng cake recipe

How to Make Passion Fruit Chiffon Cake

Passion fruit chiffon cake, with its vibrant aroma and fluffy texture, is a delightful treat. Here’s a simple guide to bake it at home.

Ingredients:

- 85g cake flour

- 50g cornstarch

- 6 eggs (separated)

- 100g sugar (divided)

- 80ml vegetable oil

- 60ml fresh passion fruit juice

- 1 tsp vanilla extract

- ½ tsp cream of tartar

Steps:

1. Prep: Preheat oven to 160°C. Grease and line a 17cm round cake pan. Sift flour and cornstarch together.

2. Yolks: Whisk egg yolks, 30g sugar, oil, passion fruit juice, and vanilla until smooth. Gradually fold in dry ingredients until no lumps remain.

3. Whites: Beat egg whites with cream of tartar until foamy. Add remaining sugar gradually, beat until stiff peaks form.

4. Combine: Gently fold 1/3 of egg whites into yolk mixture, then fold back the remaining whites in two batches, maintaining lightness.

5. Bake: Pour batter into the pan. Tap gently to remove air bubbles. Bake for 45-50 minutes until golden. Invert immediately and cool completely before removing from pan.

Tip: For intense flavor, add 2 tbsp passion fruit pulp to the batter. Enjoy this tropical cake plain or with a dusting of powdered sugar!