Lilikoi (Passion Fruit) Chiffon Cake Recipe
• 1 package moist yellow cake mix
• 1-1/3 cup lilikoi juice
• 3 eggs
• 1/3 cup vegetable oil
• 4 egg yolks
• 1/2 cup sugar
• 3/4 cup lilikoi juice concentrate, thawed, undiluted
• 1 cup whipping cream
• 1/4 teaspoon vanilla
Lilikoi Gel Topping Ingredients:
• 2 tablespoons cornstarch
• 1/2 cup water
• Pinch salt
• 12-ounce can Lilikoi juice
• 1 teaspoon lemon juice
• 1 slightly beaten egg yolk
• 1 tablespoon butter
Bake cake according to package directions substituting lilikoi juice for water.
Beat egg yolks and sugar until lemon-colored; add lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill. Whip cream and vanilla, then fold into lilikoi mixture.
Mix cornstarch with water to dissolve all lumps. Add salt, lilikoi and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.
Thickly frost sides of cake; cover top with lilikoi topping. Glaze the top of the cake with lilikoi gel. Refrigerate until ready to serve.
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