Best Passion Fruit Chiffon Cake With Passion Fruit Mousse Cream Recipes

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 MOUSSE CAKE

Steps:

• Combine 1/4 cup sugar and 1/2 cup water in a small skillet. Bring to simmer, stirring, until sugar dissolves, then remove from heat and let cool. Stir in 2 tablespoons passion fruit liqueur. Set aside.
• Combine 6 tablespoons water and the gelatin in a metal measuring cup; stir to soften, then place cup in a shallow pan of water and heat until gelatin dissolves. Place passion fruit syrup in a saucepan, heat gently and stir in dissolved gelatin. Stir in remaining sugar until it dissolves, remove from heat and let cool completely. Transfer to a bowl and stir in remaining passion fruit liqueur.
• Whip cream until stiff and fold into gelatin mixture.
• Pour half the mousse mixture into a round cake pan 8 inches in diameter with a capacity of 4 1/2 to 5 cups. Do not use a pan with a loose bottom. A loaf pan can be used.
• If using ladyfingers, trim them so they can be fitted together to make a round layer 5 to 6 inches in diameter. Dip ladyfingers or round of cake on both sides in syrup in the skillet and drain briefly. Center cake on top of mousse mixture in cake pan. Pour remaining mousse mixture on top.
• Refrigerate overnight, until set. To unmold, run a knife around outside of mousse, place a round plate over pan and invert both. Place a cloth that has been wrung out in hot water around mold and lift the mold from the mousse. Decorate with kiwi slices if desired and refrigerate until ready to serve.