Passion Fruit Chiffon Cake
by Flowers bloom in thirteen months
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. First strain out the fresh passion fruit juice.
2. Knock the eggs in a basin without water and oil.
3. Weigh out the amount of material.
4. To prevent the egg yolk from crusting, pour corn oil and passion fruit juice into the egg yolk, and then beat the egg whites.
5. The egg whites are beaten at a low speed, and the sugar is added three times, and the cornstarch is added in the last time. The beaten egg whites are not easy to defoam and the egg whites are smooth and delicate.
6. The whipped egg whites are added to the egg yolk paste three times, stir evenly, and then pour into the mold. Bake in a preheated oven at 160℃ for about 25 minutes.
7. The baked cake is inverted and cooled and released from the mold.
8. After demoulding, decorate according to what you like.
