Pas­sion fruit cloud chif­fon cake

House Beautiful (UK) - - BAKES BRILLIANT -

MAKES ONE 23CM CAKE TO SERVE 10-16 PEO­PLE

FOR THE CAKE

8-10 pas­sion fruit, to yield

180ml of juice

300g caster sugar

240g plain flour

15g baking pow­der

¼tsp fine sea salt

300g egg white (from ap­prox 10 eggs), plus 140g egg yolk (from ap­prox 7 eggs) 2tsp cream of tar­tar

110ml veg­etable oil

FOR THE GLAZE

200g ic­ing sugar

70g full-fat sour cream

Fresh pulp of ½ pas­sion fruit

1 Cut the pas­sion fruit in half and scrape the pulp into a food pro­ces­sor. Pas­sion fruit are mys­te­ri­ous; some are laden with pulp, oth­ers less juicy. Start with eight and use the ex­tra two if some look a lit­tle dry.

2 Whiz briefly – don’t process too long or the seeds will crack and darken the juice. Strain the juice off and mea­sure it.

If it’s less than the re­quired amount, swirl some orange juice (or wa­ter) over the strained seeds to make up the shortfall. Set aside.

3 Pre­heat the oven to 150°C/ 130°C fan/gas mark 2. You will need a 23cm an­gel food cake tin. Don’t grease or line the tin. The cake needs to stick to the sides, so when in­verted it stays in the tin to cool.

4 Put the sugar into a small bowl, then re­move 2tbsp to add to the egg whites later on. Add the flour, baking pow­der and salt to the bowl and set aside.

5 Next, find a bot­tle to place the an­gel cake tin on. Check that the bot­tle neck fits the hole in the tin be­fore you pro­ceed.

6 Put the egg whites and cream of tar­tar in the bowl of an elec­tric stand mixer. Whisk on medium-high un­til the whites change from foamy to stiff and white. Start adding the re­served sugar to the whites grad­u­ally – one heaped tsp ev­ery 30secs, so the process takes 2-3min. Re­duce speed to low for 1min to even out the air bub­bles.

7 Just af­ter you’ve started the whites, put the oil, egg yolk and pas­sion-fruit juice in a wide bowl and combine us­ing a whisk. Sift the bowl of dry in­gre­di­ents over the yolk mix and whisk in by hand to form a loose bat­ter.

8 Gen­tly fold in one-third of the whisked egg whites, then the re­main­ing whites un­til no streaks are left. Pour the mix into the un­greased cake tin. Wipe any bat­ter smears from the sides or the cen­tre tube, as they can im­pede the rise.

9 Bake for 55-60min un­til golden and puffed. Re­move from the oven and im­me­di­ately in­vert, plac­ing the cen­tre tube over the bot­tle – care­fully and with courage! Let it hang for 2-3 hours un­til the base of the tin is com­pletely cool. Mean­while, make the glaze and set aside (see in­struc­tions, above right).

10 To re­lease the cake, re­move from the bot­tle and run a thin knife or metal spat­ula around the edge of the tin. Start where one of the legs is sol­dered on and move the knife down along­side the rivet (if it’s eas­ier, lay the tin on its side). Make sure the knife is close to the tin, then, with a slight an­gle, drag it around the side of the tin to the next leg point. Re­peat this ac­tion at each leg point. Don’t run a knife around the cen­tre tube, as it will nat­u­rally re­lease when cut from the base.

11 Turn the chif­fon cake out onto a serv­ing plate. Spoon the sour cream and pas­sion fruit glaze around the outer edge of the cake first so it oozes down the sides, then fill in the gaps on the top. Serve at room tem­per­a­ture.

MAK­ING THE GLAZE

Sift the ic­ing sugar into a bowl and add the cream. Whisk to­gether, slowly at first, then grad­u­ally faster, to form a ho­mo­ge­neous glaze. Add the fresh pas­sion fruit pulp. You may need to add a lit­tle more ic­ing sugar if the glaze is too runny.

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