Passion Fruit Chiffon Cake
1.
Baked Passion Fruit Chiffon Cake
2.
Prepare 7 eggs, 90ml corn oil, 100ml passion fruit pulp, 100g fine sugar, 125g low-gluten flour. (Eggs can be used as small as 8 pieces)
3.
Separate the yolk protein. Separately into a water-free and oil-free container.
4.
Add 90ml of corn oil to the egg yolk and mix well.
5.
Add passion fruit pulp to the egg yolk and mix well.
6.
Sift in low-gluten flour at one time
7.
Mix well until there is no dry powder. (This step is perfectly mixed and uniform for no more than 1 minute) At this time, the oven is preheated to 200 degrees and the fire is up and down.
8.
Beat the egg whites with an electric whisk until the eyes are soaked. Add 1/3 of the sugar.
9.
Beat the egg whites until they are thick and add 1/3 of the caster sugar.
10.
Beat the egg whites until the foam is white and the lines appear slightly, then add the remaining fine sugar.
11.
Beat the egg whites until they are shiny and flexible. It is hard foaming. When the whisk is lifted, there will be an upright sharp corner in the container on the whisk.
12.
Take 1/3 of the meringue and add it to the egg yolk paste, mix quickly and evenly. (Pay attention to the technique and avoid defoaming meringue)
13.
Mix the egg yolk paste into the meringue and mix evenly. (Note that if the meringue is not mixed evenly and there is agglomeration of meringue, then the baked chiffon cake will have holes)
14.
The mixed cake batter is delicate and has no pores, and looks shiny. The seeds of passion fruit are clearly visible.
15.
The cake batter is poured into the mold from a height. (Pour higher into the mold, which can effectively eliminate the air in the cake batter and reduce bubbles) The cake structure will be very good.
16.
Pour into the mold as shown in the figure
17.
Put it into the bottom of the oven and bake, and it has been baked at 180 degrees for 40 minutes. (I think the time is a bit long, the surface of the cake is seriously colored, everyone can consider baking)
18.
The fragrant passion fruit chiffon cake is coming out.
19.
After taking out the chiffon cake, the upside down is completely cooled and then demoulded. Cut into pieces to taste! It's delicious~
Tips:
1. The size of eggs in the ingredients is 50g eggs with skins, 8 small eggs and 7 large eggs.
2. If the finished chiffon cake cannot be finished, it can be sealed and refrigerated for storage. It can also be stored frozen. Choose the saving method according to your preference.
3. Passion fruit pulp contains seeds, if you don't like the seeds, you can filter them before use.
4. The mold for this recipe is an 8-inch hollow chiffon cake mold with a diameter of 20cm and a height of about 10cm (this is no measure).
