Monday, August 16, 2010

Passionfruit Chiffon Cake

Just as you thought I was over my chiffon craze, I am back yet again with another fluffy creation. My best friend loves passionfruit and chiffon cakes, which inspired me to create this recipe.



Passionfruit Fluffy
Recipe by The Bakeanista

Ingredients

(A)
  • 6 egg yolks
  • 80g caster sugar
  • 2 tbsp orange rind
  • 2 tbsp orange juice
  • 170ml passionfruit juice
  • 100ml corn or vegetable oil
  • 180g self-raising flour
  • 1/4 tsp baking powder
(B)
  • 6 egg whites
  • 100g caster sugar
  • 1/4 tsp cream of tartar


Method:
  1. In a bowl, mix using electric mixer, egg yolks and sugar, until sugar dissolves and mixture turns pale and creamy.
  2. Mix orange rind, orange juice and passionfruit juice into egg yolk mixture.
  3. Add in corn oil and mix well.
  4. Sift together self-raising flour and baking powder.
  5. Fold in flour mixture and mix well. Set aside.
  6. In another bowl, with a clean set of mixer, beat the egg whites until frothy. Add in cream of tartar and beat until foamy-like.
  7. Gradually add sugar in (1 tbsp at a time) and beat until soft peaks.
  8. Fold 1/3 of egg white mixture into egg yolk mixture using a spatula until incorporated.
  9. Pour the mixture into the remaining 2/3 egg white mixture, and gently fold until incorporated.
  10. Spoon the batter into a 23-cm chiffon tube pan and bang the pan on the table to rid bubbles.
  11. Bake at lower bottom rack at 170 degrees Celcius for 45 minutes.
  12. Remove from the oven and invert pan immediately. Remove cake from pan only when it's completely cooled.
  13. And now the best part - enjoy your passionfruit fluffy! :D



Slightly dense at the bottom, but this time, I like that part best! :P

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