Passionfruit Orange Chiffon Cake
Passionfruit Orange Chiffon Cake

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, passionfruit orange chiffon cake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Passionfruit Orange Chiffon Cake is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Passionfruit Orange Chiffon Cake is something which I have loved my entire life. They are nice and they look fantastic.

Pour the passion fruit/egg yolk mixture through a fine sieve into a bowl. Place the bowl over the ice water, whisk constantly until mixture has cooled. This Orange Chiffon Cake has the flavor of oranges and is both light and fluffy with a moist and tender crumb. Orange Chiffon Cake: Separate the eggs while they are still cold.

To get started with this particular recipe, we must prepare a few components. You can cook passionfruit orange chiffon cake using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Passionfruit Orange Chiffon Cake:
  1. Take with a 12 cm paper cake mold
  2. Take 2 eggs worth Egg yolk
  3. Prepare 20 grams Granulated sugar
  4. Make ready 1 Passionfruit
  5. Take 1 Orange (2/3 of the juice, 1 peel)
  6. Take 2 tbsp Vegetable oil
  7. Prepare 70 grams Cake flour
  8. Get 1 tsp Baking powder
  9. Take Meringue:
  10. Take 3 eggs worth Egg white
  11. Make ready 40 grams Granulated sugar

This three-layer Orange Chiffon Cake is layered with a creamy, zesty orange filling. and is finished off with a delicate toasted meringue frosting. When its cake, I look into recipes which are fluffy and light. After baking, let the Orange Chiffon Cake cool upside down on a wire rack until it comes to room temperature. Pass a knife through the sides of the baking dish and unmold the cake.

Instructions to make Passionfruit Orange Chiffon Cake:
  1. Sift the cake flour and baking powder. Chill the egg whites for the meringue in the refrigerator.
  2. Juice the passionfruit, grate 1 orange's peel, and squeeze out 2/3 of the orange juice.
  3. Mix the sugar into the egg yolks and beat with an electric mixer until it turns white. Mix the vegetable oil in a little bit at a time.
  4. Once it's white and fluffy, add the orange peel and juice and the passionfruit juice. Mix together. Add the dry ingredients and mix well.
  5. Put the egg whites into a clean bowl and beat with an electric mixer until fluffy. Divide the sugar into 3 portions and beat in one portion at a time.
  6. When stiff peaks form and it doesn't come out when the bowl is flipped over, the meringue is ready.
  7. Mix 1/4 of the meringue into the cake batter, then use a spatula to mix in half of the remaining meringue into the batter. Add the batter to the remaining meringue's bowl and mix.
  8. Pour the batter into the mold from above. Lightly tap the sides. Once the batter has settled, bake in an oven for 20 minutes, cover with aluminum foil, and bake for an additional 10 minutes.

After baking, let the Orange Chiffon Cake cool upside down on a wire rack until it comes to room temperature. Pass a knife through the sides of the baking dish and unmold the cake. Orange chiffon cake is soft and tasty with orange flavor. Orange Chiffon Cake Recipe - Airy, light, cottony, and to-die-for orange sponge cake. Chiffon cake—much like angel cake in the US (but tastes better)—is one of the most popular cakes in Malaysia and Singapore.

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