Light As A Feather Cake
This delightful passion fruit chiffon cake is a light and airy treat that bursts with tropical flavors. The fluffy cake is infused with the tangy sweetness of passion fruit, creating a perfect balance of flavors. Served as a delectable dessert or delightful snack, this cake is sure to impress your guests with its unique taste and elegant presentation.
— Constant Cookbook
Ingredients
- 110g plain flour
- a pinch bicarbonate of soda
- 80g icing sugar
- 6 egg whites
- 120g white caster sugar
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 250g white caster sugar
- ½ tbsp liquid glucose
- 2 egg whites
- 15g icing sugar
- 4 passion fruits , seeds and pulp scooped out
Instructions
- Heat oven to 160C/fan 140C/gas 3. Grease and double-line the base and sides of a deep, 15cm cake tin. Wrap a double layer of greaseproof or brown paper around the outside of the tin, too, then secure with string.
- Using an electric whisk or a tabletop mixer, cream the butter and sugar together until fluffy and light. Beat in the eggs gradually. In a small bowl, mix the orange flower water with the zest and juice of the orange and lemon. Fold the flour, then dried fruit, pistachioes and ginger into the creamed mix, followed by the juice and zest mix.
- Spoon the mix into the prepared tin and bake for 30 mins, then turn oven down to 150C/ fan 130C/gas 2 and bake for another 1 hr 45 mins until risen, golden and an inserted skewer comes out clean. Leave to cool for 15 mins before transferring to a wire rack to cool completely.
- The cake will keep well wrapped in a cool place for up to 1 month.
Yield
Serves 8 - 10
Nutrition
- Calories: 157 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.06 milligram of sodium
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