Passion Fruit Chiffon Cake

Passion Fruit Chiffon Cake

The pillow-soft lightweight Passion Fruit Chiffon Cake will never disappoint you with its delicious and refreshing taste. It is such an aromatic cake that makes the most flavorful dessert out of the simplest ingredients.

A bite of the Passion Fruit Chiffon Cake will bring you back to summer all of a sudden from the refreshing sweet and sour taste. Do you enjoy the passion fruit by itself? Probably not. However, adding the juicy passion fruit pulp into the batter will make the best taste of a chiffon cake. The sour passion fruit incorporates with the honey creates such a harmonious taste for the cake after all. I dare you won’t stop yourself from eating it.

Passion Fruit Chiffon Cake

What are the ingredients?

  • Eggs- Separate the egg white and egg yolk before started.
  • Granulated Sugar 
  • All-purpose Flour 
  • Coconut Oil- Corn oil is a good subsitiute.
  • Passion Fruit Pulp
  • Honey
  • Heavy Whipping Cream

Equipment

  • one 8 inches round chiffon cake baking pan.

How to make the Passion Fruit Chiffon Cake from the starch?

  • Preheat the oven to 300F.
  • Separate the egg white and egg yolks into two different bowls.
  • Scoop out the passion fruit pulp with a spoon. Whisk the pulp to get enough juice out of it. Then, combine honey, passion fruit pulp, and coconut oil in a bowl, and whisk well.
  • Sift the all-purpose flour to the same, and whisk well. Add the egg yolks to the batter one at each time, and whisk it until fully absorbed. Mix the batter with heavy whipping cream to smooth out the texture. Set the batter aside.
  • Beat the egg white with a stand mixer on medium speed until foamy. Keep beating the egg white at high speed while adding the sugar in 3 additions. Beat until firm peak forms.
  • Use a spatula to fold 1/3 of the whipped egg white into the egg yolk mixture, gently combine well. Then, pour the batter into the remaining whipped egg white and fold to combine well. Do not over mix the batter.
  • Pour the batter into an 8-inch chiffon baking pan. Drop the cake pan on the kitchen counter lightly to remove the air from the batter.
  • Bake the cake for 1 hour.
  • Remove the cake from the oven. Invert the cake on the cooling rack, and let it cool down completely before unmolding.

Tips of how to make a successful chiffon cake

  • First of all, we need to beat the egg white until stiff peaks or firm peaks. It is essential to build the cake soft and fluffy from the inside.
  • Secondly, remember always to fold the whipped egg white into the egg yolk mixture but whisk it. Otherwise, the cake turns out deflated in the center after baking.
  • Finally, always invert the cake to cool down compeletly before unmolding. If the cake is still warm when you unmolding it, it sinks on the side or in the middle.
Passion Fruit Chiffon Cake

How to store the Passion Fruit Chiffon Cake?

  • Store the cake in a plastic bag or an airtight container at room temperature for 3 to 4 days. You can also refrigerate the cake for longer freshness. Set the cake at room temperature for 15 minutes before serving.

How do you enjoy the Passion Fruit Chiffon Cake?

  • The chiffon cake tastes the best when topping with some whipped cream and a scoop of fresh passion fruit pulp. It makes the most delightful dessert for breakfast, afternoon tea or even more enjoyable after dinner.
Passion Fruit Chiffon Cake

More cake recipes you may interest in.

Pandan Chiffon Cake

Hokkaido Chiffon Cupcakes

Chiffon Egg Cake

Taiwanese Castella Cake

Yield: 1

Passion Fruit Chiffon Cake

Passion Fruit Chiffon Cake

The pillow-soft lightweight Passion Fruit Chiffon Cake will never disappoint you with its delicious and refreshing taste. It is such an aromatic cake that makes the most flavourful dessert out of the simplest ingredients.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 5 Eggs
  • 45g Granulated Sugar 
  • 85g All-purpose Flour 
  • 40g Coconut Oil
  • 80g Passion Fruit Pulp
  • 20g Honey
  • 10g Heavy Whipping Cream

Instructions

  1. Preheat the oven to 300F.
  2. Separate the egg white and egg yolks into two different bowls.
  3. Scoop out the passion fruit pulp with a spoon. Whisk the pulp to get enough juice out of it. Then, combine honey, passion fruit pulp, and coconut oil in a bowl, and whisk well.
  4. Sift the all-purpose flour to the same, and whisk well. Add the egg yolks to the batter one at each time, and whisk it until fully absorbed. Mix the batter with heavy whipping cream to smooth out the texture. Set the batter aside.
  5. Beat the egg white with a stand mixer on medium speed until foamy. Keep beating the egg white at high speed while adding the sugar in 3 additions. Beat until firm peak forms.
  6. Use a spatula to fold 1/3 of the whipped egg white into the egg yolk mixture, gently combine well. Then, pour the batter into the remaining whipped egg white and fold to combine well. Do not over mix the batter.
  7. Pour the batter into an 8-inch chiffon baking pan. Drop the cake pan on the kitchen counter lightly to remove the air from the batter.
  8. Bake the cake for 1 hour.
  9. Remove the cake from the oven. Invert the cake on the cooling rack, and let it cool down completely before unmolding.

    Nutrition Information:

    Yield:

    1

    Serving Size:

    8- inches

    Amount Per Serving: Calories: 1310Total Fat: 67gSaturated Fat: 43.9gCholesterol: 832mgSodium: 337mgCarbohydrates: 147gFiber: 10.7gSugar: 72.3gProtein: 38.5g
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