Passion Fruit Chiffon

Name: Passion Fruit Chiffon
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 (each with shell about 60g) egg; 30g Salad oil; 60g Passion fruit juice; 60g Caster sugar; 40g High-gluten flour; 40g corn starch; A few drops Lemon juice

by Yueyue Yushi

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I made a passion fruit chiffon with seeds a few days ago, but the two little guys didn't like it. Today, the seeds were removed and I made it once. Not only did it taste good, but it also made the most satisfactory finished product since I made Chiffon! "

Ingredients

4 (each with shell about 60g) Egg

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30g Salad Oil
60g Passion Fruit Juice
60g Caster Sugar
40g High-gluten Flour
40g Corn Starch
A few drops Lemon Juice

Passion Fruit Chiffon

1. Put passion fruit juice, salad oil, 20 grams of sugar and egg yolk in a basin, and beat with a whisk until well mixed.

2. High-gluten flour and cornstarch (I don’t have low-gluten flour, so I just use high-gluten flour and cornstarch) mix well and sift into the egg yolk. Mix it in a zigzag shape into a delicate batter.

3. Put the egg whites in a clean basin, add 40 grams of sugar to the powder three times and beat until hard foaming.

4. Take half of the egg whites into the egg yolk paste and stir evenly. At this time, preheat the oven to 160 degrees.

5. Pour the mixed egg yolk paste into the egg whites and stir evenly.

6. Pour the cake batter into an 8-inch hollow mold and shake it lightly to produce large bubbles.

7. Put it into the oven, 160 degrees, up and down, the bottom layer, bake for about 45 minutes. After being out of the oven, it was shaken twice and immediately cooled down.