Kitchen Corner

May 13, 2009

Passion Fruit Chiffon

I bought five passion fruits week ago then left it at the room temperature to ripe. The passion fruits filling could fill up 250ml of glass. It's great!
I used them to make some chiffon cake. This is my first attempt on making chiffon cake by using the passion fruits, and it's really refreshing.
I made two of 17cm chiffon. One for myself and another for my friend who taking care of me very much during my sickness.
I made simple decoration with some passion fruits for topping. If you don't mind to eat the seeds, it's really refreshing dessert and smell so good!
Recipe:
Egg white mixture: 110g egg whites 55g sugar 5g corn flour
Egg yolk mixture: 40g egg yolks 36g vegetable oil 50g passion fruit 55g plain flour Decoration: 200ml whipping cream 20g sugar powder some passion fruit juice without seeds some left over passion fruit
Method:
  1. Scoop out 50g of passion fruits and set aside.
  2. For the chiffon cake, mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour. Mix everything well combine and no lumps left. The mixture would be quite thick and smooth.
  3. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny.
  4. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
  5. Pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160'C preheated oven for 40 minutes. After baked, let the baked cake turn upside down for cooling before unmold it. .
  6. Whip the cream with sugar powder until thicken, then mix in some passion fruit juice without the seeds.
  7. Cream the chiffon cake then deco with some leftover passion fruits on top of the cake. Keep the cake in the fridge it could last for 4 days. Best serve in 3 days.

33 comments:

youfei said...

Hi Grace,

I've never bought passion fruits before but I do rmb how I really love the unique smell and taste all the way back in my primary school days when I always bought from my school canteen =p

I've never tried making chiffon cakes using fruit purees. Looks like I must start trying them out!

thanks for the recipes!

Anonymous said...

Hi Happy Flour :)

Chanced upon your blog and I would say you are the most generous person on earth to share every receipe you have or every cake you made. Kudos to you!

Liz

Yuri said...

Great looking cake! Hope you are feeling better now.

Honey Bee Sweets said...

Welcome back! Your cake looks so good! Looks like it's my turn to lick the screen?! Maybe not, haha! Thanks for sharing. :)

Passionate About Baking said...

Hi Grace,
I'm so happy to see you start baking already. The long awaited post is as good as ever! I simply love passionfruits. I love to eat them and use them for baking too! But I've not tried it in chiffons. I shall try it next time when I buy them. Thanks for sharing the recipe. Take care, and hope to see more posts from now! :)

Snooky doodle said...

oh this looks amazing. I ve never tried chiffon cake but wish to . Nice decorated :)

Small Small Baker said...

Hi Grace, glad to see you back with another new recipe. I've been waiting so long. Hope you have recovered fully. Take care! :)

Kitchen Corner said...

Hi youfei,
Yes, the smell of passion fruits really good. It's so refreshing.

Hi Liz,
I'm not sure you leaving the comment to the right person or not but here is Kitchen Corner not Happy Flour. Anyway, we are in one gang :) Cheers!

Hi Yuri,
Thanks! I've getting better day by day. Cheers!

Hi Honey Bee Sweets,
Thanks and yes it's very refreshing dessert but please don't lick the screen...kekeke.. cheers!

Hi Jane,
Yes, I'm back but might not be able to blog a lot because I'm preparing the concert. Hope you'll like this recipe.

Snooky doodle,
Thanks! You may try this recipe :)

Hi Small Small Baker,
Yes, I've fully recovered. Sorry to keep you waiting. Cheers!

martina said...

WElcome back, Grace! I'm very happy you've recovered well and you've come back with a fantastic recipe, beautiful and very well decorated. I've never tried passion fruit yet! I think if this chiffon is refreshing...it's not for me:actually it's 8 C here in Ireland, where's the spring hiding? :(
cheers Martina

€llY said...

HI, my name is Elly, I'm an italian girl and I'm obsessed with food, especially cakes! Your recipe looks great!
I hope you'll like my blog!
Bye! :)

Happy Homebaker said...

Hi Grace, I made a chiffon cake with passionfruits too, but mine didn't look as good as yours :)

Anonymous said...

Ooops....typo error. I meant you of course Kitchen Corner. I was typing this comment in the office and doing wrk in between & didnt realize the mistake :p

Anyway tku so much for your generosity in sharing your recipes again. Have been surfing your blog everyday to see what new creations your have :)

Liz

Mary said...

wow this cake is fantastic , i love it ...i love passion fruit!

Happy Flour said...

Hi Kitchen Corner,

Oh, this is so pretty. :)

Kitchen Corner said...

Hi Martina,
Thanks! This chiffon absolutely nice to eat in summer. You may try it in coming summer yea.

Hi Elly,
Thanks for your support! Please enjoy the recipes!

Hi Happy Homebaker,
I'm sure you can make a good one. Please do it again!

Hi Liz,
That's ok! Thanks for your support. Please enjoy the recipes! Cheers!

Hi Mary,
Hope you like the recipe. Enjoy! :)

Thanks Happy Flour!

Afternoontea said...

Hi Grace, wow ! a very good idea to decorate with passion fruit.
Got to learn Chiffon technique from you. YVONNE

Kitchen Corner said...

Hi Yvonne,
Thanks! Please try any of the chiffon recipes. Hope you'll like it. Cheers!

Elyse said...

Your passion fruit chiffon is genius!! I really want to try it out. And the decorations were just gorgeous. Sorry that I've been a bad commenter for the past couple of weeks; I just finished law school exams and am just now getting to my google reader!

cherry potato said...

Your cake looks pretty oh!

DG said...

Hi Kitchen Corner,
Your chiffon looks really good. It's beautifully baked & decorated.

Kitchen Corner said...

Hi Elyse,
Hope you enjoy the recipe. Cheers!

Hi Cheery Potato,
Thanks!

Hi DG,
Cheers!

Afternoontea said...

Hi Grace,a few doubtss on chiffon to clarify:
1. I've read from a chinese version chiffon cake book (origin in Japanese),basic steps mentioned that to grease the chiffon mold, does it make sense to you?
2. In your recipe, you used to add corn flour in the whites, what's that for?
3. You baked at 160 deg (I reckon you used a addition oven thermometer),is this the ideal temp for chiffon? tks/Yvonne

Kitchen Corner said...

Hello Afternoontea,
May I know which recipe book you've read? Is it "戚枫蛋糕,秘方转授"? This book I read didn't mention to grease the chiffon mold and I don't think chiffon pan has to be grease. I also follow this book to add corn flour in the egg whites, I think it help to stable the egg whites because the recipe didn't consist of baking powder or tartar powder.
I bake all the chiffon at 160deg with addition oven thermometer.
Hope my answer could help. Cheers!

Afternoontea said...

Hi Grace, is this book 好吃戚風蛋糕輕鬆上手 by 福田淳子. Have you try making the honeycomb chiffon which is used to be quite pop between HK blogger ?

Kitchen Corner said...

Hi Afternoontea,
Not the book you've mentioned. It is 戚枫蛋糕,秘方转授 by Noriko Ozawo.
Well, I've not try the honeycomb chiffon, it sounds very interesting.

Irene's Travel Log said...

Hi Grace

Your blog has many nice recipes on Chiffon Cakes. Could you share on the ISBN of the baking book you mentioned..戚枫蛋糕,秘方转授 by Noriko Ozawo? Couldn't find this in Amazon.

Thanks
Irene

Kitchen Corner said...

Hi Irene, you could find out this book from Kinokuniaya bookstore. I'm away from home so can't tell you what is the ISBN. Cheers!

Anonymous said...

Hi Grace
juz bought some passionfruit from ntuc..want to try this out but may i know how to increase the recipe to make a 20cm cake instead? i only have 20cm/21cm moulds.
thks
regards
octopusmum

Kitchen Corner said...

Hi octopusmum,
For 20 or 21cm moulds for passion fruits chiffon recipe:

180g egg whites
90g caster sugar
10g corn flour
70g egg yolks
60g vegetable oil
80g passionfruits
90g plain flour

Anonymous said...

hi Grace
thks v much! can't wait to try this out!
octopusmum

Anonymous said...

hi, in step 3 you mention peak foam, what's that? can you teach me how to judge? thank you very much!

Kitchen Corner said...

Hi Anonymous,
Sorry that my description was not clear. I found a youtube that show how to beat the egg whites to peak stiff foam. Please check it out. Thanks!
http://www.youtube.com/watch?v=cjuJfkxoATA&NR=1

Anonymous said...

THANK YOU VERY MUCH for your help!