Passionfruit and Mango Tropical Chiffon Cake
This light-as-air chiffon cake features the vibrant, tangy flavors of fresh passionfruit and mango, resulting in a moist, sponge-like crumb that is perfect for tropical celebrations.
Ingredients
Ingredients
- 2 cups cake flour sifted twice
- 1.5 cups granulated sugar divided into two equal portions
- 1 tbsp baking powder fresh
- 0.5 tsp salt fine sea salt
- 6 large egg yolks room temperature
- 7 large egg whites room temperature, strictly no yolk traces
- 0.5 cup vegetable oil neutral flavor
- 0.25 cup fresh passionfruit pulp strained of seeds
- 0.5 cup mango puree smooth and strained
- 0.5 tsp cream of tartar stabilizer for meringue
Notes
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. For best results, use a dedicated chiffon tube pan; do not grease the pan as the cake needs to 'climb' the walls to rise. Serve with a dollop of whipped cream and fresh mango slices.