Name: Passionfruit chiffon cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: En
Ingredients: (A); 5 Egg yolks; 70 g Sugar; (B) - Mix well; 90 g Passion fruit pulp w/juice 1tbsp Water1tbsp Rum liquor; 1/2 teaspoon Vanilla paste; 50 g Corn oil; (C) - Sieve twice; 75 g Plain flour; 35 g Corn flour; 0.5 teaspoon Baking powder; (D); 5 Egg whites; 70 g Sugar; 1/4 teaspoon Cream of tartar

Ingredients

(A)
5 Egg yolks
70 g Sugar
(B) - Mix well
90 g Passion fruit pulp w/juice 1tbsp Water1tbsp Rum liquor
1/2 teaspoon Vanilla paste
50 g Corn oil
(C) - Sieve twice
75 g Plain flour
35 g Corn flour
0.5 teaspoon Baking powder
(D)
5 Egg whites
70 g Sugar
1/4 teaspoon Cream of tartar

Preparation

Preparation20 min

Cook time50 min

Part A : Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.
Add in (B) to Step 1 and mix well. Then fold in (C) and mix well.
Part B : Whisk (D) at max speed untill stiff. Add in 1/3 meringue into Part A mixture and mix well.
Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.
Pour into a clean & grease free 21-22 cm chiffon mould and bake for 50 minutes 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.
When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.