Wednesday, April 18, 2012

咔嚓咔嚓~百香果戚风蛋糕 Passionfruit Chiffon Cake



这个百香果戚风非常柔软湿软,即使我没有跟着食谱用低筋面粉。喜欢咬到蛋糕里百香果的种子时喀嚓喀嚓的口感,和poppy seed有异曲同工之处。美中不足的是百香果的味道并不明显。


Though the passionfruit taste is not prominent, I think this recipe is a keeper as it produces a very soft and moist cake.

Passionfruit Chiffon Cake
(Recipe reference: Alex Goh's “Fruity Cakes” with personal adaption)

4 egg yolk
50g castor sugar (I used 20g)
50g vegetable oil
55g passionfruit pulp (slightly more than one fruit)
20g water
¼ tsp salt
100g low protein flour (I used normal plain flour)
½ tsp baking powder
4 egg white
100g castor sugar (I used 90g)
1/8 tsp cream of tartar

1) Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2) Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3) Whisk egg white till frothy, Add 1/3 of sugar and cream of tartar in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak (original recipe is to beat whites till soft peak then add sugar/cream of tartar at one go).
4) Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5) Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles. Bake in preheated oven at 170C for about 40-45 mins. Invert the cake immediately once taken out from the oven. Cool completely before removing from mould.

1) Use egg of net weight 60g each (without shell).
2) Cream of tartar can be replaced by ½ tsp lemon juice or vinegar.
3) I think 20g water in (B) can be replaced by passionfruit juice to boost the passionfruit flavour. 


  1. 我喜欢百香果

  2. Once I tried making passionfruit chiffon using passionfruit concentrate.
    My family found the taste.... not to their liking, but I'm ok to it.

  3. 做的很美啊~

  4. 鲸鱼,


  5. Wendy,

    I think passionfruit is something either you hate it or love it.

    I once brought a passionfruit cake to office and I realized many people don't like passionfruit and some even dare not touch the cake at all.

  6. Jess,


  7. Hi Angel, thanks for sharing your recipes... I came across your blog couple months ago and ever since that I've been coming back whenever I feel like baking and want some new recipes or tips.... :)

    I tried making this recipe but replacing passionate fruit with some mango flesh and water with Hi Lo milk.... It is delicious, moist and very soft! Although I can't really taste the mango flavor, but it's still yummy! May be I'd replace the water with mango juice next time.....

    1. Beatrice,

      Thanks for ur coming back.

      Good idea to use mango.


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