Name: Passionfruit Chiffon Cake with Passionfruit Curd and Swiss Meringue Decorations Recipe
Prep time: 30 min
Cook time: 40 min
Total time: PT-489405H50M2S
Cuisine: Australian
Ingredients: 125g caster sugar; 120g plain flour; 7.5g baking powder; 90 ml passionfruit juice, strained and seeds removed; 70g egg yolk (approx. 4 egg yolks); 55 ml canola oil; 150g egg whites (approx. 5 egg whites); 2.5g cream of tartar; 1g salt flakes; 25g caster sugar; 2g gelatine leaves; 85g whole egg; 75g caster sugar; 50g unsalted butter, diced, room temperature; 50g passionfruit juice, strained and seeds removed; 170g egg whites (approx. 5-6 egg whites); 225g caster sugar; ¼ tsp cream of tartar; 2 passionfruits, pulped

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Introduction

Passionfruit Chiffon is a light, airy cake bursting with tropical flavor and a delicate citrus tang. This recipe combines a fluffy passionfruit-infused sponge with luscious curd and glossy Swiss meringue for an impressive yet approachable dessert.

A tall, light golden sponge cake with a smooth, soft texture and even height forms the base layer. On top, there is a thick ring of glossy, white whipped meringue with a toasted brown swirl pattern, piped in large, elegant loops around the edge. Inside the meringue ring, small dollops of bright yellow custard are placed evenly, while passion fruit seeds with glossy, translucent pulp fill the gaps, adding a fresh look. The cake sits on a white round wooden cake stand, all set against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

125g caster sugar
120g plain flour
7.5g baking powder
90 ml passionfruit juice, strained and seeds removed
70g egg yolk (approx. 4 egg yolks)
55 ml canola oil
150g egg whites (approx. 5 egg whites)
2.5g cream of tartar
1g salt flakes
25g caster sugar
2g gelatine leaves
85g whole egg
75g caster sugar (for curd)
50g unsalted butter, diced and room temperature
50g passionfruit juice, strained and seeds removed (for curd)
170g egg whites (approx. 5-6 egg whites, for Swiss meringue)
225g caster sugar (for Swiss meringue)
¼ tsp cream of tartar (for Swiss meringue)
2 passionfruits, pulped (for decoration)

Instructions

Step 1: Preheat the oven to 170°C fan-forced. Sift together 125g caster sugar, flour, and baking powder in a bowl and set aside.
Step 2: In a large bowl, whisk the passionfruit juice, egg yolks, and canola oil by hand until smoothly combined. Sift the flour mixture into the wet ingredients and whisk until smooth and thin.
Step 3: In a stand mixer bowl fitted with a whisk attachment, combine the 150g egg whites, cream of tartar, and salt. Whisk on medium speed until stiff peaks form. Gradually add the remaining 25g caster sugar and continue whisking until glossy and smooth meringue forms.
Step 4: Gently fold one-third of the meringue into the cake batter with a spatula to lighten it. Carefully fold in the remaining meringue in two additions until fully incorporated and no streaks remain.
Step 5: Pour 400g of the batter into an ungreased 17 cm chiffon cake tin. Smooth the top gently with a palette knife and swirl to eliminate air bubbles.
Step 6: Place the tin in the oven’s center. Reduce the temperature to 155°C fan-forced and bake for 35-40 minutes until the cake is deep golden, puffed, and cracked on top. Avoid opening the oven early to prevent collapse.
Step 7: Immediately after baking, invert the cake tin onto a glass or cup and let it cool upside down on the bench for 20 minutes. Then transfer the cake to the fridge for 15 minutes to finish cooling.
Step 8: While the cake bakes, prepare the passionfruit curd. Soften gelatine leaves in iced water for about 3 minutes, then squeeze and set aside. In a saucepan, whisk the whole egg, caster sugar, butter, and passionfruit juice over low-medium heat, stirring constantly until thick and glossy.
Step 9: Remove from heat and stir in the softened gelatine until melted. Strain the curd into a bowl, cover to prevent a skin from forming, and chill in the fridge until set.
Step 10: Make the Swiss meringue by whisking egg whites, sugar, and cream of tartar by hand for 30 seconds. Place the bowl over simmering water and whisk occasionally until the mixture reaches 79°C.
Step 11: Transfer the warm mixture to a stand mixer and whip on high speed until thick, glossy, and cooled to body temperature. Transfer to a piping bag fitted with a No.11 star nozzle for decorating.
Step 12: Remove the cooled cake from the tin carefully using an offset spatula and a small knife to loosen the edges and base. Place the cake on a cake stand.
Step 13: Pipe eight 5cm meringue rosettes evenly around the top edge of the cake, spacing them so they touch. Lightly brown the meringue with a blowtorch.
Step 14: Pipe small dots of passionfruit curd in the center of each rosette and eight smaller dots between them. Finish with a light drizzle of fresh passionfruit pulp over the top.

Tips & Variations

Use fresh, ripe passionfruits for the brightest flavor in both the cake and curd.
Make sure the cake tin remains ungreased to allow the batter to cling and rise properly.
When folding the meringue, use gentle motions to keep as much air as possible for a light texture.
Replace canola oil with light olive oil or vegetable oil if preferred for subtle flavor changes.
Use a kitchen thermometer to accurately reach the perfect temperature for the Swiss meringue.

Storage

Store the assembled cake in the refrigerator covered with a cake dome or plastic wrap to prevent it drying out. It will keep well for up to 3 days. When ready to serve, bring the cake to room temperature for about 20 minutes. Avoid freezing as meringue texture may change upon thawing.

How to Serve

A round bundt cake sits on a white wooden stand with small round beads along the edge. The cake has a golden brown color and a smooth texture. On top, there are eight large swirls of toasted white meringue, evenly spaced around the cake, with a slightly charred effect on the edges. Between and on top of the meringue swirls, there are small yellow dollops and bits of passion fruit with dark seeds, adding bright pops of color and texture. The whole cake is on a white marbled textured surface with a metal patterned table underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute powdered gelatin instead of gelatine leaves?

Yes, you can use powdered gelatin as a substitute. Typically, 1 sheet of gelatine equals about 1 teaspoon (3g) of powdered gelatin. So for 2g gelatine leaves, use slightly less than 1 teaspoon of powdered gelatin, softened in cold water before adding to the curd.

What if I don’t have a blowtorch for the meringue?

If you don’t have a blowtorch, you can briefly place the decorated cake under a hot grill (broiler) for a very short time—watching carefully to avoid burning—to brown the meringue slightly.