Passionfruit Chiffon Cake -You Are Foodie

By Fabian
48

Passionfruit Chiffon Cake

Add Baixiang juice to Qifeng cake. It tastes really good. The recipe is 8 inches. I used a hollow Savarin silica gel mold, but changed it into a Qi Feng cake.

Main Ingredients

Auxiliary Ingredients

Passion Fruit Juice 50 grams

The baking time and temperature shall be adjusted according to the oven.If Qi Feng die is used, the time shall be extended.

Step 1 . Sift the passion fruit to get the juice.

Step 2 . I use four larger eggs. If I use five small eggs, separate the yolk and add 25 grams of fine granulated sugar.

Step 3 . Pour in passion fruit juice.

Step 4 . Stir the corn oil until there is no oil.

Step 5 . Sift in low powder

Step 6 . Mix egg yolk paste with Z-shaped method.

Step 7 . Add 55g fine granulated sugar to the egg white three times, and the state of adding sugar for the first time.

Step 8 . The second sugar addition state.

Step 9 . The third sugar addition state.

Step 10 . The protein is hard foamed.

Step 11 . Take one-third of the protein cream into the egg yolk paste and mix well.

Step 12 . Pour it back into the remaining protein basin.

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

Step 14 . Copy the bottom and turn it up.

Step 15 . Pour the batter into the mold.

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

Step 17 . Half an hour later.

Step 18 . Out of the furnace and back up.

Step 19 . Cool and demould.

Step 20 . Passion fruit flavor Qifeng cake tastes good.

Step 21 . The incised tissue is fine.

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