Saturday, 8 January 2011

Passion fruit Chiffon Cake

I am a devoted fan of Poh's Kitchen  and the wonderful recipes produced by Panlasang Pinoy, this passion fruit chiffon cake is a mixture of Poh's orange chiffon and Pinoy's vanilla chiffon cake. Brace yourselves for this experiment, it had the seal of approval of my highly critical hubby and son!!!

 Ingredients 1
1 cup of  fresh passion fruit
4 Tablespoons of water
(to make 2 cups of juice)

Ingredients 2
2 + 1/4 cups of self-raising flour
1 + 1/2 cups of caster sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
3/4 cup of passion fruit juice 
1/2 cup of vegetable oil
5 egg yolks
1 teaspoon of vanilla extract

5 egg whites
1/2 teaspoon of cream of tartar

Ingredients 3
1  + 1/4 cup of passion fruit juice
1/2 cup of icing sugar (or to taste)
1/4 cup of freshly scooped passion fruit

Ingredients 4
2 cups of double cream
3/4 cup of icing sugar
1/2 teaspoon of vanilla extract
(1/4 cup of roast almonds) 

For the Batter:
(Ingredients 1 and 2)

  • Sieve together flour, sugar, baking powder, and salt in a mixing bowl
  • Add the passion juice, oil, yolks, and vanilla extract then whisk until  smooth. Set aside.
  • In a separate bowl beat egg whites and cream of tartar until form soft peaks
  • Combine the egg white with the batter by folding the egg white mixture into the batter: 1/4 of the egg white mixture followed by another 1/4 and so on and so forth  until everything is fully combined
  • Line the base of a 10-inch tube pan with greaseproof paper, grease the sides lightly with some margarine, and bake at 325F(165c) for approx 45 minutes or until tester comes out clean.
  • When cake is out of the oven, immediately invert the tin on a wired rack and leave the cake in the tin to cool completely;
  • When  cool  run a knife around the edge and base of the cake and invert to release.
For the Icing:
(Ingredients 3)
  • In a small pan mix 1+1/4 cups of passion fruit juice with icing sugar
  •  Add 1/4 cup of  passion fruit and bring to boil (count 2 minutes after boiling).

For the Topping:
(Ingredients 4)

  • In a separate bowl, whip the cream, sugar and vanilla  until stiff. Cover with cling film and refrigerate until required.

Split the cake into 3 layers and assemble!

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