Passionfruit chiffon cake

4 servings
20 min
50 min
Very Easy
A chiffon cake with passion fruit no better at breakfast.


Number of serving: 4

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


5 Egg whites

70 g Sugar

1/4 teaspoon Cream of tartar


  • 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.


Passionfruit Chiffon Cake, photo 1Passionfruit Chiffon Cake, photo 2




Oven temp?
90g passion fruit juice and pulp = how many fruits roughly?

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