Custard Chiffon Cake with Passion Fruit Icing

If you're looking to impress with a show-stopping dessert that's as light as air and bursting with tropical flavour, this Custard Chiffon Cake with Passion Fruit Icing is your answer. It’s a beautiful balance of soft, custardy cake and tangy passion fruit sweetness that’s perfect for any occasion.

Ingredients

For the Cake:

• 175g self-raising flour

• 35g custard powder

• 6 large eggs, separated

• 345g caster sugar (divided)

• 1 tsp vanilla extract

• 80ml extra light olive oil or vegetable oil

• 170ml warm water

• 1 tsp cream of tartar

For the Icing:

• 100g butter, softened

• 100g Philadelphia cream cheese

• 500g icing sugar

• Pulp or juice from 6 passion fruit

To Decorate:

• Pulp from 2 passion fruit

Method

1. Prepare Your Oven and Tin
   Preheat the oven to 170°C (Fan 150°C/Gas 3 ½). Use a chiffon cake tin and do not grease it. This step is crucial for achieving the cake's signature airy texture.

2. Mix the Dry Ingredients
   Sift the self-raising flour and custard powder into a bowl to combine.

3. Create the Batter
   In a stand mixer or with an electric hand mixer, whisk the egg yolks with 230g of caster sugar until pale and creamy. Add the vanilla extract. While mixing on low speed, slowly incorporate the sifted dry ingredients, followed by the oil and warm water. Mix until just combined.

4. Whisk the Egg Whites
   In a separate bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and whisk until stiff peaks are achieved. Gently fold the batter into the egg whites using a metal spoon. Take care not to overmix.

5. Bake
   Pour the batter into the ungreased tin. Bake for 1 hour or until a skewer inserted in the center comes out clean.

6. Cool the Cake Upside Down
   Remove the cake from the oven and immediately invert the tin, balancing the central funnel on a bottleneck. This ensures the cake doesn’t collapse as it cools.

7. Prepare the Icing
   Beat the softened butter and cream cheese together until smooth. Gradually add the icing sugar to achieve your desired consistency, then fold in the passion fruit pulp.

8. Assemble and Decorate
   Once the cake is cool, place it on a stand and gently spread the icing in soft swirls. Finish by drizzling the cake with the pulp from 2 passion fruits for a vibrant and tropical look.

A Sweet Tip

In South Africa, passion fruit is known as granadilla—so feel free to call it that while enjoying this irresistible cake!

Serve this beauty at your next gathering and watch it disappear slice by slice. Perfect for summer parties, tea time, or simply as a treat for yourself. Enjoy!