Orange Passion fruit Chiffon cake ~ 橙子百香果戚风蛋糕

The shrivelled passion fruit may not be appealing to you at first sight but you will be blown off by its distinctive sweet smell.  Although the fruit tastes tart and gritty because of the seeds but the smell which is like perfume and its bright yellow colour compensate for its ugly appearance. This chiffon is soft, moist and refreshing not forgetting the strong sweeet aroma!

Orange Passion fruit Chiffon cake  ~  橙子百香果戚风蛋糕  

 Ingredients
(A)  6 egg yolks
       75 gm sugar
       85 ml blended passion fruit juice + 1.1/2 Tbsp seeds
       20 ml orange juice
       4 Tbsp canola oil
       150 gm self-raising flour
       1 tsp each of lemon and orange zest

(B)
       6 egg yolks
       60 gm sugar
       1/4 tsp cream of tartar

Method

1. Add some water to the passion fruit pulp and blend, then strain to get 85 ml juice.  Keep some seeds.  Set aside.
2. Combine egg yolks, sugar with a ball whisk.  Add in the oil, juices, seeds and zest, stir to mix thoroughly.
3. Sift in the self-raising flour, mix well.
4. In a clean bowl, beat egg whites, then sprinkle on the cream of tartar.   Continue to beat till foamy and gradually add in the sugar in batches.  Continue to beat till stiff peaks but not dry.
5. Fold in the egg whites into the egg yolk mixture in batches, mix till thoroughly incorporated.
6. Pour the mixture into an ungreased 23 cm chiffon cake pan.  Lightly drop the pan from the work top two to three times to dispel any air bubbles.
7. Bake in a preheated oven @ 170 deg.C for 50 to 60 mins. till golden brown.  Test with a skewer till it comes out clean.  Immediately invert the cake and let it cool completely before unmoulding by hand.