Ellena Guan (avatar)
updated 1 year ago
Previous
Next

[recipe + video] Passionfruit Chiffon Cake - 百香果戚风蛋糕

Being tempted by all the Passionfruit Chiffon Cake which appears on my feed so I decide to bake one and share with mum who love this exotic fruit.

Ingredients: (8" tin, 20cm tin)
5 egg yolks
20g caster sugar
60ml passionfruit juice + 1 tsp pulp
40ml corn oil / grape seed oil
100g cake flour
1/2 tsp baking powder
Zest of 1 lemon

5 egg whites
80g caster sugar
1/2 tsp lemon juice

*note:
- egg used is 55g each with shell
- Lemon zest is optional
- lemon juice can be replaced with 1/4 tsp cream of tartar

Method:
1. Using a hand whisk beat egg yolks and sugar till pale and creamy.

2. Stir in oil, passionfruit juice, pulp and sieved flour (plus baking powder) in sequence till well combined. Set aside.

3. Next using an electric mixer, whisk egg whites (plus lemon juice) till foamy before adding sugar in 3 batches. Continue to whisk on medium speed till stiff peak.

4. Gently fold whites into flour batter in 3 batches till combined.

5. Pour batter from height into the ungreased Chiffon Cake. Bake in preheated 170 degree oven (2nd lower rack) for about 35-40 minutes or until a skewer inserted in the centre & comes out clean.

6. Invert cake tin immediately to cool completely before removing.

Love the unique flavour and super bouncy and fluffy texture. Eat bite is filled with hint of passionfruit aroma which makes it so good to go with a cup of tea.

Here is a quick demo on how to prepare this Passionfruit Chiffon Cake.

Day 82

Thursday, 23 Mar 2017

31 10
himissng (avatar)

himissng Hi hi! I have tried some of your recipes. And really enjoyed every one of them! But this time... my chiffon cake raised well but was very dense and heavy. I wonder if you would know what's wrong with my chiffon cake 😨

1 year ago

cuisineparadise (avatar)

cuisineparadise Hi @himissng thanks for your kind words and feedback. May I know which recipe u using? Is your batter watery or thick? Sometime it due to the type of eggs or flour or mixture of batter

1 year ago

curlykuma (avatar)

curlykuma Hi ☺️ may I know what chiffon tin size u are using?

1 year ago

cuisineparadise (avatar)

cuisineparadise Hi @curlykuma I am using a 20cm tin 😬

1 year ago

curlykuma (avatar)

curlykuma 😊 alright. Thank you

1 year ago

w3nDyK (avatar)

w3nDyK Thanks for sharing! I love passion fruit so I'm going to try this recipe next time! 😄

1 year ago

cuisineparadise (avatar)

cuisineparadise 😬 @w3nDyK do update us on your Bake when you try this 😉

1 year ago

ooichenie (avatar)

ooichenie Thanks for sharing this recipe :) it's my first time making a semi-successful chiffon cake 😃 tho my sponge didn't inflate as much as yours, it was still yummy. Will try your strawberry one next!

1 year ago

cuisineparadise (avatar)

cuisineparadise Thanks for your comment @ooichenie I am sure your sponge will be getting better and better. Practice make perfect 😁

1 year ago

veeisvogue (avatar)

veeisvogue hi! can I ask if i can substitute the oil to coconut oil?

1 year ago

Enjoy reading this?

Join our community! Download the app, and get updates from cuisineparadise. Remove this bar by logging in.

Download on the App Store (iOS) Download on the Play Store (Android) Download on the Play Store (Windows)