lilikoʻi (passion fruit) chiffon cake recipe

Ingredients

1 package moist yellow cake mix
1-1/3 cup lilikoi juice
3 eggs
1/3 cup vegetable oil
Frosting Ingredients
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

Directions 

Bake cake according to package directions substituting lilikoi juice for water.

Frosting

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.

Gel Topping

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.

Assembly

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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