Passion fruit chiffon

Passion fruit chiffon

Overview

I made a passion fruit chiffon with seeds a few days ago, but the two little guys didn't like it. I removed the seeds and made it again today. Not only did it taste good, but I also made the most satisfying finished product I have ever made in chiffon!

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Ingredients

Steps

  1. Put passion juice, salad oil, 20 grams of sugar and egg yolk into a basin, beat with a whisk until evenly mixed.

    Passion fruit chiffon step 1

  2. Mix high-gluten flour and cornstarch (I don't have low-gluten flour, so I use high-gluten flour and cornstarch) and sift into the egg yolks. Mix in a Z shape to form a fine batter.

    Passion fruit chiffon step 2

  3. Put the egg whites into a clean basin, add 40 grams of sugar three times and beat until stiff peaks form.

    Passion fruit chiffon step 3

  4. Add half of the egg whites to the egg yolk batter and mix evenly. At this time preheat the oven to 160 degrees.

    Passion fruit chiffon step 4

  5. Pour the mixed egg yolk paste into the egg whites and mix evenly.

    Passion fruit chiffon step 5

  6. Pour the cake batter into an 8-inch hollow mold and shake it lightly a few times to release large air bubbles.

    Passion fruit chiffon step 6

  7. Put in the oven, 160 degrees, upper and lower heat, bottom layer, bake for about 45 minutes. After taking it out of the oven, shake it twice and turn it upside down to cool down immediately.

    Passion fruit chiffon step 7

  8. After cooling completely, remove from the mold.

    Passion fruit chiffon step 8

  9. Internal organization.

    Passion fruit chiffon step 9