passionfruit and raspberry chiffon

When I was a child, I used to get sore throats a lot. My mom would take me to see the family GP, and I would be totally miserable for a few days because I was unable to eat most things. To make things worse, I developed a strong hatred for lozenges. I simply (to this day) would not eat them. That means a longer (and painful) recovery time.

A few doors down from the GP was this bakery. After seeing the doctor, my mom would take me to the bakery and buy slices of pandan chiffon cake. That was about the only thing I was able to eat. And I guess from then, pandan chiffon became a major C.O.M.F.O.R.T. food for me.


I have to admit that while I have been baking since I was 11, till very recently, I have never baked a chiffon cake. I am not ashamed to admit that the reason for this was the fear of failure. Chiffon cakes are notoriously hard to get right (or so I thought) and many cakes come out of the oven deflated and/or deformed.

When I was pregnant with JL, I bought a chiffon pan. In my pregnancy-induced foggy (and overly ambitious) state of mind, I thought I would finally make that chiffon cake. Well, that did not happen, and the pan, still wrapped in the plastic bag that it came with, sat in a storage box for almost 2 years.


A few months ago, I attended a bbq party at a friend’s place. One of my friends, D2, was there and she had brought with her this chiffon cake that she had made. It was a tall and gorgeous chiffon cake and, that night, I became totally smittened by the idea that hey, maybe I can do that too!

But again, not much happened, until last week. D2 sent me this recipe for a chiffon cake, and said, “Diana, you need to make this!”

Well, I figured, what can possibly go wrong? At the end of the day, if my cake was a flop, I would simply eat it myself and not show anyone! 🙂


So I made an Earl Grey Chiffon Cake, and it was everything I had hoped for! My first attempt at making this cake that I had avoided for years was a success!

Flushed with my success, I made the cake again for a family friend, and yet another for Aden’s teachers at school.

Today, I am sharing with you, my dear readers, this amazing recipe for a Passion fruit and Raspberry Chiffon Cake.

Empty the contents of the bags of Lipton Passionfruit and Raspberry Tea into a cup. Into this, add the boiling water. Give everything a stir, and set this aside to cool.



Using a paddle on the electric mixer, whisk the egg yolks until they became lighter in color. Into this, add the sugar and salt and continued mixing until the mixture becomes light and creamy.


Add the oil, and continue beating for about 2 minutes.


Add all the tea and tea leaves into the mixture, and mix for another minute or so.


Pour in the sifted flour and baking powder and mix until all the flour has been incorporated. Set this aside.


In another mixing bowl, add the egg whites. If you do not have a second mixing bowl, transfer the egg yolk and tea mixture to another bowl and be sure to wash and dry the mixing bowl thoroughly before you whisk the egg whites. 


Once the egg whites become foamy, add the cream of tartar and continue whisking. Continue beating, and add the sugar gradually until stiff peaks form. Stiff peaks should point straight up, and not collapse. The mixture should be thick and heavy.

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Add about 1/3 of the egg white mixture into the egg yolk and tea mixture. Using a spatula or your hands, mix this in. Do not worry about being gentle.

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Once you have done that, add 1/2 of the remaining egg white mixture, and very gently, fold this into the mixture. Repeat with the remaining egg white mixture, until all the egg white mixture has been incorporated into the egg yolk mixture.


Transfer the batter into a chiffon pan (never grease the chiffon pan), smooth the top as best as you can, tap it a few times to remove the larger air pockets and bake the cake for the time stated for your tube pan.

Once the cake has been baked, invert the cake and and cool the cake upside down until the cake has cooled completely.

Then, very gently remove the cake from the pan and tuck in!! 


Light, springy and soft. This is one fantastic cake! 🙂

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Passionfruit And Raspberry Chiffon
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For 18cm tube pan
  1. 4 egg yolks
  2. 80ml hot water
  3. 4 Passionfruit and Raspberry tea bags
  4. 53ml oil
  5. 20g caster sugar
  6. 100g Prima Superlite/ Cake flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 4 egg whites
  10. 85g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 100ml hot water
  3. 5 Passionfruit and Raspberry tea bags
  4. 67ml oil
  5. 25g caster sugar
  6. 125g Prima Superlite/ Cake flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 5 egg whites
  10. 108g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 120ml hot water
  3. 6 Passionfruit and Raspberry tea bags
  4. 80ml oil
  5. 30g caster sugar
  6. 150g Prima Superlite/ Cake flour
  7. 3/4 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 6 egg whites
  10. 130g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 140ml hot water
  3. 7 Passionfruit and Raspberry tea bags
  4. 93ml oil
  5. 35g caster sugar
  6. 175g Prima Superlite/ Cake flour
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 7 egg whites
  10. 150g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 65 minutes
  1. Empty the contents of 6 bags of Passionfruit and Raspberry tea bags into a jug. Add hot water, gave it all a stir, and set this aside. Allow the tea to cool completely before using.
  2. In a mixing bowl, mix the egg yolks, sugar and salt until the mixture is light and creamy.
  3. Into this, add the oil, and continue mixing for about 2 more minutes.
  4. Add the tea leaves and water. Finally, add the flour/baking powder in 2 additions and mix to combine. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until the mixture turns foamy. Add the cream of tartar.
  6. When the whites have reached the soft peak stage, add the sugar slowly, whisking all the while until the mixture reaches the stiff peak stage.
  7. Add a third of the meringue to the yolk mixture and beat it in.
  8. Gently fold the rest of the meringue into the yolk mixture very gently in two additions.
  9. Pour the batter into an UNGREASED chiffon pan.
  10. Lift the pan about 10cm off the table top and drop it to remove the larger air pockets. Repeat this twice more. You can also run a skewer around the batter to remove the air bubbles.
  11. Bake the cake at 170°C for the time stated for your pan size.
  12. In the event that you find that your cake is too brown, you can place a piece of aluminium foil on it and continue baking. Alternatively, you can also reduce the temperature to 150°C if your oven gets too hot.
  13. When the cake was baked, turn the pan upside down and allow the cake to cool completely before removing it from the pan.
  1. I use 65g eggs for all my bakes, unless otherwise stated.
  2. Baking times may vary, depending on your oven.
The Domestic Goddess Wannabe