Tropical Passion Fruit Chiffon Layer Cake with Silky Mousse & Cream
Indulge in the tropical flavors of this exquisite Tropical Passion Fruit Chiffon Layer Cake! With its light and airy chiffon base, luscious passion fruit mousse, and delicate whipped cream, this dessert is a stunning centerpiece for any special occasion. The zesty notes of lemon zest complement the sweet and tangy passion fruit for a refreshing treat that is sure to delight your taste buds. Perfect for gatherings, this four-layer cake is not only delicious but also visually captivating, adorned with elegant white chocolate curls and rose-shaped mango slices. Share this delightful dessert with friends and family, making memories that are just as sweet as each bite.
10
Servings
320
Calories
20
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
granulated sugar
1 1/2 cups
baking powder
3 teaspoons
salt
1 teaspoon
vegetable oil
1/2 cup
eggs
7, separated
lemon zest
from 2 lemons
unsweetened passion fruit juice
3/4 cup
cream of tartar
1/2 teaspoon
whipping cream
2 cups
powdered sugar
4 tablespoons
large eggs
3
sugar
1/3 cup
unsweetened passion fruit juice
1/3 cup
unsalted butter
1 tablespoon
unsweetened passion fruit juice
1/4 cup (measure separately)
gelatin powder
2 teaspoons
heavy cream
1 cup
white chocolate curls
to taste (for decoration)
mango
1 (sliced into roses for decoration)
Instructions
1
Preheat your oven to 325°F (163°C). Prepare two 8-inch round cake pans by lining the bottoms with parchment paper, and greasing and flouring the sides.
2
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3
Create a well in the center of the dry mixture. Without mixing, add the vegetable oil, egg yolks, lemon zest, and passion fruit juice. Using a large wire whisk, beat the mixture until it is smooth and well incorporated, then set aside.
4
In a separate bowl, using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form but do not overbeat to dryness.
5
Gently fold about three-quarters of the yolk mixture into the beaten egg whites, and then fold the remaining yolk mixture into the egg whites until just combined. Avoid overmixing.
6
Carefully pour the batter into the prepared cake pans and smooth the tops. Bake for approximately 30 minutes, or until a light press in the center springs back. Allow the cakes to cool completely in the pans.
7
For the mousse, prepare an ice water bath in a medium bowl. In a saucepan over medium-low heat, combine the egg yolks, sugar, and 1/3 cup passion fruit juice. Stir continuously until the mixture thickens enough to coat the back of a spoon, around 3 minutes. Remove from heat and stir in unsalted butter until combined.
8
In another saucepan, combine 1/4 cup of passion fruit juice and 2 tablespoons of cold water. Sprinkle the gelatin over the mixture and let it sit for 5 minutes. Heat gently until dissolved, about 2 minutes, then combine with the passion fruit and egg yolk mixture by passing it through a fine mesh sieve. Place over the ice bath and whisk until cooled.
9
In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold one-third of the passion fruit mixture into the whipped cream, then fold in the remaining mixture slowly until completely combined.
10
For the whipped cream topping, whip the remaining 2 cups of heavy cream with powdered sugar until firm peaks form.
11
To assemble, slice each cake in half horizontally to create four layers. Spread a generous layer of passion fruit mousse between each layer and chill for at least 1 hour to set.
12
Finally, frost the sides and top with whipped cream, decorating with white chocolate curls and rolling mango slices into rose shapes to garnish.
Nutrition Information
20
Fat
28
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Passion Fruit Chiffon Layer Cake?
It is an exquisite four-layer dessert featuring a light and airy chiffon base, luscious passion fruit mousse, and delicate whipped cream.
How many layers does this cake have?
The cake is assembled into four layers by slicing two 8-inch round cakes in half horizontally.
What is the baking temperature for the chiffon cake?
The oven should be preheated and set to 325°F (163°C).
How long does the cake need to bake?
The cake should bake for approximately 30 minutes or until a light press in the center springs back.
What makes the chiffon cake light and airy?
The texture comes from beating egg whites with cream of tartar to stiff peaks and gently folding them into the yolk mixture.
What are the main ingredients in the passion fruit mousse?
The mousse consists of egg yolks, sugar, passion fruit juice, unsalted butter, gelatin, and whipped heavy cream.
How do you prepare the passion fruit mousse base?
Combine yolks, sugar, and juice in a saucepan over medium-low heat, stirring until thick enough to coat a spoon, then stir in butter.
How is the gelatin incorporated into the recipe?
Gelatin is sprinkled over passion fruit juice and water, dissolved over gentle heat, and then passed through a sieve into the egg mixture.
Why is an ice water bath used for the mousse?
The ice water bath helps cool the passion fruit and egg yolk mixture quickly before folding in the whipped cream.
What type of frosting is used on the exterior?
The sides and top of the cake are frosted with a whipped cream topping made from heavy cream and powdered sugar.
How many servings does this recipe provide?
This recipe is designed to serve 10 people.
What is the calorie count per serving?
Each serving contains approximately 320 calories.
How much fat is in one slice of this cake?
There are 20 grams of fat per serving.
What are the total carbohydrates per serving?
Each serving contains 28 grams of carbohydrates.
How much protein does a serving provide?
There are 4 grams of protein in each serving.
What fruit is used for the decorative roses?
One mango is sliced and rolled into rose shapes to garnish the top of the cake.
What other decorations are suggested for the cake?
The cake is adorned with elegant white chocolate curls and mango roses.
How do you prepare the cake pans?
Line the bottoms of two 8-inch round pans with parchment paper and grease and flour the sides.
What type of flour is needed for this recipe?
The recipe calls for 2 cups of sifted all-purpose flour.
Is there any citrus zest in the cake?
Yes, the recipe uses the zest from 2 lemons to complement the passion fruit flavor.
What liquid is used in the chiffon batter?
The batter uses vegetable oil and 3/4 cup of unsweetened passion fruit juice.
How do you assemble the mousse layers?
Spread a generous layer of passion fruit mousse between each of the four cake layers.
How long should the cake chill during assembly?
The cake should chill for at least 1 hour after applying the mousse layers to allow them to set.
How many eggs are used in total for the cake base?
The chiffon base requires 7 eggs that have been separated into yolks and whites.
How many eggs are needed for the mousse?
The mousse requires 3 large eggs.
What type of sugar is used for the whipped cream topping?
The topping uses 4 tablespoons of powdered sugar for sweetness and stability.
Should the cakes cool before slicing?
Yes, the cakes should be allowed to cool completely in the pans before being sliced and assembled.
What tools are recommended for mixing the batter?
A large wire whisk is used for the yolk mixture, and an electric mixer is used to beat the egg whites.
Can I use salted butter for the mousse?
The recipe specifically calls for 1 tablespoon of unsalted butter for the mousse base.
Is the passion fruit juice sweetened?
No, the recipe specifies using unsweetened passion fruit juice throughout the cake and mousse components.