Passionfruit chiffon cake
A chiffon cake with passion fruit no better at breakfast.
Ingredients
4
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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.
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Mention @petitchef_en and tag #petitchef
You may like
- Despacito cake - the famous brazilian chocolate and coffee cake
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- Coconut & passion fruit cake roll, perfect as a yule log
Questions
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Comments
Rate this recipe:
14/04/2017
Oven temp?
90g passion fruit juice and pulp = how many fruits roughly?
i cooked this recipe