Passion Fruit Chiffon Cake

Passion Fruit Chiffon Cake

1. Passion fruit is sifted to get the juice.

2. I use four larger eggs. If I use 5 small eggs, separate the yolks and add 25 grams of fine sugar.

3. Pour the passion fruit juice.

4. The corn oil is beaten until it is oil-free.

5. Sift in low powder

6. Mix the egg yolk paste with the Z method.

7. Add 55 grams of caster sugar to the egg white three times, the state of adding sugar for the first time.

8. Add sugar for the second time.

9. Add sugar for the third time.

10. The egg whites hit hard foam.

11. Take one third of the meringue into the egg yolk paste and stir well.

12. Pour back into the remaining egg white basin.

13. Cut and mix, cut from the middle of the batter.

14. The bargain hunter turned up.

15. Pour the mixed batter into the mold.

16. Preheat the oven in advance, and bake the middle and lower layers at 150 degrees for 65 minutes.

17. It looks like half an hour later.

18. Out of the way.

19. Let cool and demould.

20. Passion fruit chiffon cake, the taste is very good.

21. Cut the tissue delicately.

Tips:

The baking time and temperature are adjusted according to your own oven.
If you use Chiffon molds, you need to extend the time.