1. Sandwich Chiffon: Separate egg yolk and egg white (make sure the container is oil-free and water-free).
2. Sandwich Chiffon: Add 20 grams of milk, 15 grams of sugar, and 20 grams of salad oil to the egg yolk container.
3. Sandwich Chiffon: Stir thoroughly and evenly.
4. Sandwich Chiffon: Add 40 grams of flour (the flour is best to be sifted, I am lazy here if the amount is small).
5. Sandwich Chiffon: Stir the egg batter thoroughly, don't let the flour particles in it, it is best to put it in the state shown in the picture and set aside for later use.
6. Sandwich Chiffon: Add 20 grams of sugar to the egg white container, whip it up, and lift the egg beater head. There is such a small vertical tip.
7. Sandwich Chiffon: Take one-third of the beaten egg white and add it to the egg batter (Don't be lazy and add it all at once, it is best to add it in 3 times so that it is easy to mix and not easy to defoam).
8. Sandwich Chiffon: Stir thoroughly evenly.
9. Sandwich Chiffon: Add half of the chiffon in turn and stir well, then add the other half and stir evenly, as shown in the picture for the mixed cake batter.
10. Sandwich Chiffon: Pour into a six-inch mold, and shake it twice after pouring to shake off large bubbles.
11. Sandwich chiffon: preheat the oven at 145 degrees for 2 minutes in advance, put it in the lower layer of the oven, and bake at 145 degrees for 30 minutes (the bottom of the cake in the lower layer of the oven will be heavier and you can put a piece of tin foil).
12. Sandwich Chiffon: After the baked Chiffon is taken out of the oven, it is buckled upside down on the cooling rack, and then it is released from the mold after it is cooled.
13. To make mousse: Remove the top 1 cm thick slice of the baked chiffon cake (this slice can be eaten if you don’t need it), and divide the rest into two slices for later use.
14. Make mousse: Cut off a circle about 1 cm wide around the two divided pieces.
15. To make mousse: Soak 10 grams of isinglass in 130 warm water until it melts.
16. Make mousse: Take the passion fruit pulp and pour it into a strainer, press repeatedly to filter out 70 grams of juice.
17. Make mousse: For filtered juice, I used 7 passion fruits here.
18. To make mousse: Pour whipped cream into a clean, oil- and water-free basin and add 20 grams of caster sugar.
19. Make mousse: Whipped cream.
20. Make mousse: Pour in the filtered passion fruit juice, melted fish film liquid, and stir evenly.
21. Make mousse: Pour into whipped cream.
22. Make mousse: Stir thoroughly.
23. Make mousse: wash and dry the 6-inch cake mold, and put a piece of greased paper on the bottom (mainly for easy demoulding).
24. Make mousse: Put a piece of cake on it.
25. Make mousse: Pour half of the cream batter, put it in the freezer layer and freeze for about 30 minutes, as long as it solidifies.
26. To make mousse: take it out after solidification and put in another piece of cake.
27. Make mousse: Pour in all the remaining mousse paste, put it in the freezer layer of the refrigerator and freeze for about 30 minutes, as long as it solidifies.
28. Take a piece of fish film and soak it in 110 warm water to melt, and then filter out 40 grams of passion fruit juice (I used 3 passion fruit here).
29. Add the melted fish gelatin to the passion fruit juice and stir well.
30. Pour into the solidified cake surface.
31. Sprinkle a few passion fruit seeds for decoration, and put them in the refrigerator for about 3-4 hours (if you are in a hurry, you can put the frozen layer to solidify faster).
Tips:1. The 6-inch chiffon cake is about 1 cm thick from the top. The height of the baked cake is more than half of the mold, so the mousse will not fit. The main purpose of removing a circle around it is to leave some space around for the mousse paste to fill.
2. Remember to keep refrigerated mousse that you can't finish eating. Although it's cold now, the room temperature is easy to melt away.
