Friends made home-made pineapple jam, we also happened to have passionfruit jam from Costco, so decided to make a summer flavor cake in the spring! The passionfruit chiffon cake is very refreshing, in combination with the slightly sour passionfruit + pineapple jam to cancel out the guilt of enjoying cream!
Side note: it is my first time using DariGold whipping cream; either I really chill the cream and mixing bowl in fridge long enough, or the DariGold whipping cream is REALLY GOOD, I had the most stable whipped cream ever!
RECIPE
Passion Fruit/Pineapple Chiffon Cake
- 5 eggs
- 90g passion fruit/pineapple jam
- 75g oil (start with 50g as fruit jam has moist)
- 75g milk (same as oil, start with 50g, add as needed)
- 100g cake flour
- ~10g vinegar/lemon
- 40-50g sugar (or less) (fruit jam has sugar already)
PASSION FRUIT/PINEAPPLE CHIFFON CAKE
STEP 1: separate egg yolk from egg white, put egg white in whisking bowl and transfer to fridge or even freezer
STEP 2: add passion fruit/pineapple jam, mix well with egg yolk
STEP 2: add 50g milk and 50g oil to bowl, mix well till large bubbles form for better rising later
STEP 4:ย sieve through 100g cake flour, mix well; transfer cake mix to fridge. Preheat oven to 310F/155C
STEP 5:ย add ~10g vinegar/lemon juice to egg white, start whisking egg white till medium peak forms (firm bottom, small hook on top), add 40g sugar in three different times
STEP 6: transfer 1/3 egg white into cake mix, mix well; transfer all cake mix back into the remaining 2/3 egg white, mix well
STEP 7:ย pour cake mix into lined cake mold at the height of ~15-20cm away from table; drop cake mold a few times to get rid of large bubble
STEP 8: bake at 310F/155C for 50mins. Remove from oven when done, chill aside to room temperature before piping
- consistent texture and not collapsing, could raise the temperature higher or bake for longer time next time
out of oven 
after cool down (forgot to flip to cool)
RESOURCES
