How to make passion fruit chiffon cake

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  1.Separate the egg yolks and egg whites, and put them into two plates respectively.The egg white basins must be oil-free and water-free

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  2.Cut the passion fruit, take out the passion fruit seeds and sift out the passion fruit juice

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  3.Put 40g of soybean oil, 30g of passion fruit juice, and 60g of fine sugar into the egg yolk basin, and mix until the fine sugar melts

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  4.Put the flour and sieve on the egg yolk basin, sift the low-gluten flour and corn flour, and stir Evenly

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  5.After the egg yolk paste is mixed, let it rest for 10 minutes to allow the egg yolk paste to be fully emulsified.

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  6.Add 60g of fine sugar into the egg white basin and beat with an electric egg beater until Wet to dry state

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  7. Add one-third of the whipped meringue In the egg yolk paste, stir evenly from bottom to top

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  8. Stir evenly Pour the remaining meringue into the batter and mix evenly using the same technique

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  9. will Pour the cake batter into the 8-inch hollow cake mold

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  10.After pouring the cake batter, Hold the mold and shake it left and right, hold down the chimney, shake the mold, and shake away the air bubbles

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  11.Put into the preheated oven, adjust the upper and lower tube temperatures to 160 degrees and bake for 40 minutes

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  12.Dang Dang Dang! Delicious passion fruit chiffon cake!