Passion Fruit Chiffon Cake
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Passion fruit juice||1⁄4 Cup (4 tbs), frozen|
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
Sift flour, the 1 cup of sugar, salt and baking powder into mixing bowl.
Make a well in the flour mixture and add oil, egg yolks, water and juice.
Beat with a spoon until smooth.
Beat egg whites with cream of tartar until whites form soft peaks.
Add the 1/3 cup of sugar gradually beating after each addition.
Beat until meringue is just stiff enough not to slide when bowl is inverted.
Gradually pour yolk mixture over meringue, gently folding with rubber spatula until just blended.
Pour into unoiled 10-inch tube cake pan.
Bake in oven at 325°F.for 1 hour.
Immediately turn pan upside down on cake rack and let hang until cold.
Remove the cake from pan.
Frost with Passion Fruit 7 Minute Frosting