Passion fruit chiffon cake Recipe

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  1.Separate the egg whites and Put the egg yolks in two water-free and oil-free plates and set aside.

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  2.Use a knife to cut the passion fruit in half from the middle, and use a small spoon to Scoop out the passion fruit pulp.

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  3. Beat the corn oil until the color becomes lighter, then add milk, passion fruit and Beat the powdered sugar evenly with a hand whisk.

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  4.Sift in low-gluten flour and salt, and mix lightly until no dry powder forms.

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  5. Add the egg yolks in portions, and add the next one after they are completely even.

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  6. Stir until smooth and set aside.

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  7.Add 2 drops of white vinegar/lemon juice to the egg whites and beat with an electric egg beater After making a rough foam, add 1/3 of the powdered sugar and beat until the foam becomes fine (preheat the oven to 150 degrees)

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  8.After the foam is fine, add 1/3 of the powdered sugar and beat until lines appear.

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  9. After beating until lines appear, add the remaining powdered sugar and beat until stiff.When soaking, lift the whisk and a short peak will appear.

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  10. Stir 1/3 of the beaten meringue and egg yolk paste evenly.

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  11. Pour all the mixed egg yolk paste back into the egg whites, and fold again Mix well.

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  12. Pour the mixed cake batter into the 6-inch mold and shake it lightly.down, shaking out big bubbles.

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  13.Put it into the preheated oven at 150 degrees and bake for about 45 minutes.

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  14. Take it out of the oven immediately after baking, do not wait or suffocate, Otherwise, it will shrink.Take it out of the oven and drop it twice immediately to release the heat.Be sure to be quick! Then immediately turn it upside down on the baking grid and wait until it is completely cool before unmoulding it.