Passionfruit Chiffon

When I was in Canada last year, my SIL has this really cool gadget.  It is compact yet just a little bigger than our toaster, yet you can set the different temperature just like an oven and it heats up fast too.  Back then, I wonder why such cool stuff never is available in Singapore.

Like a dream comes true, bingo, I saw that Kitchenaid is launching one.  So delighted when Victoria bakes is running a giveaway event for this beauty.

I just had to try my luck to win one.  At least I have an excuse to ditch our dated toaster.  If not, I will have to be stuck with it until it is done with its life span.

Learning experience:

The texture is really good.  It has this cottony soft texture that I like.  My glaze was a little too diluted as I was concern that it might be too sweet but actually, with the glaze, the passionfruit flavour stood out even more.  

Adapted

What you need:

2 egg yolk

8g sugar

40g cake flour

4g cornflour

28g passionfruit juice

20g oil

½ tsp vanilla

2 egg white

30g sugar

7g lemon juice

Method:

Preheat oven to 150⁰C. Prepare 6” chiffon pan.

In a small pot, combine passionfruit juice with vanilla, sugar and oil.  Heat to about 40⁰C.  Transfer to a bowl.

In another bowl, sift cake flour and cornflour together.

Add into the warm passionfruit juice mixture and whisk until smooth.

Add in egg yolks and whisk to combine.  Set aside.

In a clean bowl, whisk the egg white and the sugar and then the remaining sugar.

Whisk in lemon juice.

Fold ½ meringue into the yolk batter and fold well.  Fold in the remaining meringue.

Pour in the batter

Tap to get rid of bubbles.

Bake for 20 mins or until a skewer comes out clean.

Invert to cool and then remove.

Zest lime and add in 14g passion fruit juice.

Sift in 80g icing sugar and stir to make the glaze.

Drizzle onto the cake.

Note: I don't like the seeds of the passionfruits.  If you don't mind, you can don't filter them off.

Enjoy!