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    You are in: Home / Recipes / Passion Fruit Chiffon Cake With Passion Fruit Mousse & Cream Recipe
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    Passion Fruit Chiffon Cake With Passion Fruit Mousse & Cream

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    4 hrs

    30 mins

    Yummy Piece of Cake's Note:

    this is a beautiful and impressive cake that i made for mother's day. resulted in oohs and ahhs!

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    Serves: 10


    4 layer ...

    Units: US | Metric


    Whipped Cream




    1. 1
      Bake the Cake: Preheat oven to 325 degrees F. You will need two 8” round cake pans, line w/ parchment paper at the bottom, greased and floured.
    2. 2
      Into a large mixing bowl, sift together flour, sugar, baking powder, and salt.
    3. 3
      Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, the lemon zest and passion fruit juice. With a large wire whisk, beat until smooth. Set aside.
    4. 4
      In the bowl of an electric mixer, beat the egg whites with the cream of tartar until they hold a stiff peak when the beaters are raised. They should not be beaten until they are dry.
    5. 5
      In three additions, fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary.
    6. 6
      Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
    7. 7
      Make the Mousse: Fill a medium bowl with ice water; set aside. In a small saucepan, combine eggs, sugar and 1/3 cup passion fruit juice. Cook, stirring constantly, over medium-low heat until the mixture thickens enough to coat the back of the spoon, about 3 minutes. Remove from heat, immediately add the butter and stir well to combine.
    8. 8
      In a medium saucepan, combine ¼ cup passion fruit juice and 2 tablespoon cold water. Sprinkle the gelatin over the juice, let stand for 5 minutes. Place over low heat until gelatin is completely dissolved, about 2 minutes.
    9. 9
      Pour the passion fruit/egg yolk mixture through a fine sieve into a bowl. Stir in the gelatin mixture. Place the bowl over the ice water, whisk constantly until mixture has cooled.
    10. 10
      In a chilled bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Whisk 1/3 of the passion fruit mixture. Then in 2 additions fold the lightened passion fruit mixture into the remaining whipped cream.
    11. 11
      For the whipped cream: whip the cream with the powdered sugar with the wire whisk until firm.
    12. 12
      To Assemble: Split the cakes in half so that you have 4 1” rounds. Spread the mouse between each layer and chill atleast 1 hour. Frost all sides with the whipped cream, top with the white chocolate curls and mango slices.

    Ratings & Reviews:


    Nutritional Facts for Passion Fruit Chiffon Cake With Passion Fruit Mousse & Cream

    Serving Size: 1 (234 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 672.3
    Calories from Fat 391
    Total Fat 43.4 g
    Saturated Fat 20.1 g
    Cholesterol 286.8 mg
    Sodium 441.6 mg
    Total Carbohydrate 61.7 g
    Dietary Fiber 0.6 g
    Sugars 40.0 g
    Protein 10.7 g

    The following items or measurements are not included:

    lemons, zest of

    unsweetened passion fruit juice

    unsweetened passion fruit juice

    unsweetened passion fruit juice

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