Caramel Passion Fruit Chiffon

Overview

When I went out to buy grapes yesterday, I actually saw passion fruit. Oh my god, it’s really rare. I bought two of them and they were not very expensive. When I got them back, I always wanted to make something, so today’s chiffon cake was born~

Tags

• baking
• children
• afternoon tea
• caramel syrup
• corn oil
• egg
• low gluten flour
• passion fruit
• vanilla extract
• white sugar
• white vinegar

Ingredients

Steps

1. 1 The egg white and yolk are separated. Put the egg yolks into a large bowl, add corn oil, vanilla extract, caramel syrup and a little water, then pour it into the egg yolks.

   

2. 2 After mixing evenly, add the passion fruit pulp and mix well.

   

3. 3 Sift in the flour.

   

4. 4 Stir until there is no dry powder.

   

5. 5 Put the egg whites into a water-free and oil-free basin, pour in a little white vinegar, add the white sugar in three portions, and beat until dry peaks form.

   

6. 6 Put one-third of the egg white into the egg yolk paste.

   

7. 7 Mix well.

   

8. 8 Pour the egg yolk paste into the remaining egg whites.

   

9. 9 Mix well.

   

10. 10 Pour into an 8-inch removable base cake mold, smooth the surface and tap out any large air bubbles.

    

11. 11 Preheat the oven to 160 degrees for 40 minutes.

    

12. 12 After baking, turn upside down and let cool.

    

13. 13 It can be easily removed from the mold after cooling.

    

14. 14 Have some chocolate sauce.

    

15. 15 You can pour a little passion fruit pulp.

    

16. 16 Haha, let’s eat~