Passion fruit chiffon cake (Aristto). Bake cake according to package directions substituting lilikoi juice for water. 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.
When the cake is cooked, invert the cake to cool. Well, nothing except for the smell of salty sea air, warm balmy breezes, tuberose, shave ice, and plate lunches, of course. Combine the tart sweetness of Lilikoi curd, airy clouds of whipped cream, with a chiffon cake and you've got yourself a recipe for a little taste of fluffy heaven. You can cook Passion fruit chiffon cake (Aristto) using 6 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Passion fruit chiffon cake (Aristto)
- Prepare 75 g of Cake flour.
- It's 85 g of Caster sugar.
- You need 1 tbsp of Baking powder.
- You need of Aristto tea packet 2 capsule.
- It's 3 of egg.
- It's 3 tbsp of Vegetable oil.
This is very light and refreshing flavour cake. The pie is best served the next day so chilling overnight will yield a longer prep time. This time, I found a specialty produce store and found passion fruit, guavas, and key limes. I made a puree out of these fruits, and added to them to the chiffon cake.
Passion fruit chiffon cake (Aristto) instructions
- Separate the egg and egg yolk.
- Mixed egg yolk with 28g sugar and slowly put vegetable oil.
- Mix egg yolk with (1 capsule with 90ml hot water) + 1 capsule.
- Mix with sift flour and baking powder.
- Another bowl : Slowly put in sugar and mixed with egg white until it firm (cannot fall).
- Oven preheated : 170 celcius.
- Mixed everything together and put in the oven 30 minute/ 170 celcius.
It really made the flavors of the cake pop! The passion fruit taste was subtle and nice. And the cake was really soft and fluffy. Enjoy the traditional taste of Hawai'i with our lilikoi (passion fruit) chiffon cake recipe! Made with simple ingredients that will leave you wanting more.
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