Passionfruit Chiffon Cake
Step 1 . First filter out the fresh passion fruit juice.
Step 2 . Knock the eggs separately in a basin without water or oil.
Step 3 . Weigh out the amount of material.
Step 4 . To prevent the egg yolk from peeling, first pour corn oil and passion fruit juice into the egg yolk, and then beat the egg whites.
Step 5 . Beat the protein at low speed, add sugar three times, and add corn starch at the last time. The beaten protein is not easy to defoaming, and the protein is smooth and delicate.
Step 6 . Add the beaten egg whites into the egg yolk paste three times, stir well, and then pour into the mold. Preheat the oven at 160 ℃ and bake for about 25 minutes.
Step 7 . The baked cake is inverted, cooled and demoulded.
Step 8 . After demoulding, decorate it according to what you like.
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