How to make Passion Fruit Chiffon Cake (7-inch hollow mold)

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  1. First make the egg yolk paste, add 20 grams of fine sugar to the egg yolks, beat them with a manual egg beater, do not beat.

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  2. Add corn oil, milk and passion fruit in turn and stir Evenly (if you don’t like the passion fruit seeds that are a bit hard, filter out the seeds).Finally, add the sifted flour and mix gently with a spatula until there is no dry powder.Be careful not to over mix or the flour will become lumpy.Once done, set aside for later use

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  3.Start to beat the meringue , first add a few drops of lemon juice or vinegar to the egg whites, then add the fine sugar to the egg whites in three batches, and beat until dry foam.

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  4. First put 1/3 of the meringue into the egg yolk paste, I used a spatula to mix evenly (do not make circles to avoid defoaming of the egg whites) ).After mixing evenly, pour the egg yolk paste into the remaining meringue bowl and mix evenly using the same technique.Then pour the cake batter into the mold, smooth it out, and shake it gently on the table a few times to pop out the big bubbles inside.Put it into the preheated oven and keep the temperature of the middle and lower layers at 170 degrees for about 40 minutes (the temperature of each oven is different, adjust the temperature and time appropriately according to your own oven)

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  5.This is the effect after baking for 20 minutes.The hollow mold must crack to be beautiful

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  6. Take the baked cake out of the oven, shake it first to expel the heat to avoid shrinkage, and then Immediately invert, as shown in the picture
  Unmould after complete cooling

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  7.Freehand demoulding is perfect

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  8.Section diagram, you can enjoy it!