Passion Fruit Chiffon Cake

Passion Fruit Chiffon Cake

1. Separate the egg yolks and egg whites, and put them into two plates. The egg white basin should be oil-free and water-free.

2. Cut the passion fruit, take out the passion fruit seeds and sieve the passion fruit juice.

3. Put 40g of soybean oil, 30g of passion fruit juice, and 60g of caster sugar into the egg yolk bowl, and mix until the caster sugar melts.

4. Sift the flour on the egg yolk bowl, sift the low-gluten flour and cornstarch, and mix evenly.

5. After stirring the egg yolk paste, let it stand for 10 minutes to fully emulsify the egg yolk paste.

6. Add 60g of fine granulated sugar to the egg white basin, and use an electric whisk to beat until it is wet and dry.

7. Add one-third of the whipped meringue to the egg yolk paste, and mix evenly from bottom to top.

8. Pour the evenly mixed batter into the remaining meringue, and mix evenly with the same method.

9. Pour the cake batter into an 8-inch hollow cake mold.

10. After pouring the cake batter, hold the mold to lightly shake it left and right, hold the chimney, shake the mold, and shake away the bubbles.

11. Enter the preheated oven, adjust the temperature of the upper and lower tubes to 160 degrees and bake for 40 minutes.

12. Dangdang~ delicious passion fruit chiffon cake.