Recipe Station

Here's everything you need for this enticing passion fruit chiffon cake. This recipe makes one cake or 12 servings.

Ingredients to Gather

2 1/4 cups sifted cake flour
1 1/2 cups sugar + 2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup passion fruit juice (puree)
1/2 cup vegetable oil
1/2 tsp vanilla extract
7 large egg yolks
8 large egg whites, at room temperature

Directions to Follow

Preheat the oven to 325F. Get out a 10-inch tube pan, but do not grease it.
In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking powder and salt. In a medium bowl, stir together the passion fruit juice, vegetable oil, vanilla and egg yolks, then pour into the dry ingredients and stir until smooth.
In another large bowl, beat the egg whites to stiff peaks, adding in the last 2 tablespoonfuls of sugar when the whites begin to get foamy.
Gently stir 1/4 of egg whites into the passion fruit mixture to lighten it. Working in two additions, fold the remaining beaten whites into the passion fruit mixture until no streaks of egg whites remain.
Pour into the ungreased tube pan and bake for 60-65 minutes, until the top springs back when gently touched.
Invert cake over a bottle (or onto a wire rack if your pan has “feet” to hold it up) and let cool completely. When cooled, run a knife around the edges and turn cake out onto a platter. If desired, drizzle with glaze.

Wow! This is one amazing cake. We like that this cake is light enough that it appeals to a wide range of tastes, but it's still indulgent enough to satisfy even the most demanding sweet tooth. Yum!

Article Source: Baking Bites