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 flavor stood out even more.
Adapted
What you need:
2 egg yolk8g sugar40g cake flour4g cornflour
28g passionfruit juice20g oil½ tsp vanilla
2 egg white30g sugar7g 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!
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