Skip to main content
logo
Food Advertising by

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.





Comments

  1. Airy and soft! I would love a slice for my tea now, Cheah.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Lavender lemon cookies ~ 薰衣草柠檬曲奇

These dainty looking Lavender lemon cookies have a subtle taste of lavender, not too much for I used  fresh leaves instead of dried flowers.  They are buttery, taste like shortbread with a light floral aroma.  They are simple, cute and sure to impress.  Try gifting them at a Christmas cookie swap or great to give as a gift during the coming festive season.


Lavender lemon cookies ~  薰衣草柠檬曲奇
Ingredients

263 gm butter80 gm caster sugar245 gm plain flour50 gm cornflour2.1/2 Tbsp icing sugar1.1/2 Tbsp freshly snipped lavender leaves1 tsp lemon zesta pinch of saltMethod Sift plain flour with the cornflour, set aside.Cream butter, sugar and icing sugar till fluffy.Mix in the snipped Lavender leaves and lemon zest.Mix in the sifted flour and cornflour mixture.Wrap up the dough with cling wrap and keep chilled for an hour or more.Roll the dough into 1/4 inch thick and cut with cookie cutter.  (Alternatively, roll into a log and cut into 1/4 inch thick).Place cookies onto a parchment lined baking …