Hawaiian Passionfruit Chiffon Cake Recipes

HAWAIIAN PASSION FRUIT CHIFFON PIE (LILIKOI CHIFFON PIE)

Steps:

• Make your pie crust if using the recipe I linked from Serious Eats or your own, or use a store bought crust. You can make the pie crust a day ahead of time and freeze it. For the pie filling: Set a pan of water over medium high heat and bring to a steady simmer. Make sure the water level is low enough that a bowl set on top wont touch it. Lower the heat slightly and keep simmering. In a small bowl add the 4 tablespoons of cold water and sprinkle the gelatin over to soften. In a bowl that will fit over the pan of simmering water, whisk the egg yolks until thickened and lighter in color, add in passion fruit pulp and juice ( or puree), zest, 1/2 cup of sugar and salt. Set over the pan of simmering water and whisk until thickened. About 8-10 minutes. Make sure to stir constantly so the egg doesn't scramble. Add in the softened gelatin and stir until melted. Remove from heat and cool until thickened and slightly congealed on top. Whip the egg whites until foamy, slowly add in the remaining sugar and then whip until stiff peaks are formed and the meringue is glossy. Fold into the passion fruit mixture and stir until fully combined. Fill the pie crust with the mixture and chill at least 4 hours up to overnight. To make the frosting: Using the same double boiler method as the pie filling, set a pan of simmering water over the stove. In a bowl that fits the pan but won't be touching the water, whisk the frosting ingredients except for the vanilla for one minute using a hand mixer. Set the bowl over the simmering water and continue to mix on high for 7 minutes. Remove from heat and mix in the vanilla extract. Let cool slightly then spread on the top of the chilled pie. Garnish with passion fruit pulp over the top and serve.

HAWAIIAN PASSIONFRUIT CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees, placing oven rack in center of the oven.
• Prepare Lilikoi pudding before making cake.
• Place water, sugar and salt in a medium saucepan and heat to boiling over medium heat. Meanwhile, mix the water, juice, and cornstarch in a separate bowl to form a slurry.
• Add the slurry to the sugar mixture, stirring constantly. Continue stirring until the mixture thickens and becomes more transparent; cook and stir for three more minutes.
• Remove the pudding from heat and add the butter, stirring until completely incorporated.
• Pour the mixture into another container, cover with plastic wrap and cool on the counter at least an hour, stirring occasionally. Place in refrigerator while the preparing the cake.
• Grease the 9" x 13" cake pan as directed on the cake mix, set aside.
• Beat separated, room temperature egg whites until stiff peaks form, mixing in the two tablespoons sugar. Set aside.
• Mix together the cake mix, oil, water, juice, egg yolks and 1/4 cup sugar per package directions. Stir in half of the egg whites, then gently fold in the rest of the egg whites until incorporated into the batter.
• Pour cake mix into prepared pan; bake as directed. Remove from oven when toothpick poked into the center of the cake comes out clean. Place cake on a rack to cool.
• Once the cake has cooled and the Lilikoi pudding has thickened to a spreadable consistency, pour the pudding over the top of the cooled cake and spread to an even layer.
• Cover the cake and place in the refrigerator until the pudding layer has completely set; usually a couple of hours.
• When ready to serve, beat the whipping cream until peaks form, adding powdered sugar to sweeten as desired. Serve the cake either "frosted" with the whip cream, or dolloped on individual slices of cake.
• NOTE: I use Duncan Hines regular cake mix, Not the butter recipe. I use Goya Passionfruit juice, available in the Ethnic frozen foods section of your grocery or Hispanic market.

PASSION FRUIT CHIFFON CAKE WITH PASSION FRUIT MOUSSE & CREAM

Steps:

• 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.
• Into a large mixing bowl, sift together flour, sugar, baking powder, and salt.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• For the whipped cream: whip the cream with the powdered sugar with the wire whisk until firm.
• 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.