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.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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