Sift the cake flour and baking powder. Chill the egg whites for the meringue in the refrigerator.
Juice the passionfruit, grate 1 orange's peel, and squeeze out 2/3 of the orange juice.
Mix the sugar into the egg yolks and beat with an electric mixer until it turns white. Mix the vegetable oil in a little bit at a time.
Once it's white and fluffy, add the orange peel and juice and the passionfruit juice. Mix together. Add the dry ingredients and mix well.
Put the egg whites into a clean bowl and beat with an electric mixer until fluffy. Divide the sugar into 3 portions and beat in one portion at a time.
When stiff peaks form and it doesn't come out when the bowl is flipped over, the meringue is ready.
Mix 1/4 of the meringue into the cake batter, then use a spatula to mix in half of the remaining meringue into the batter. Add the batter to the remaining meringue's bowl and mix.
Pour the batter into the mold from above. Lightly tap the sides. Once the batter has settled, bake in an oven for 20 minutes, cover with aluminum foil, and bake for an additional 10 minutes.
Story Behind this Recipe
I wanted to make a chiffon cake that combined sweet and refreshing oranges and fragrant passionfruit. So, I adapted Recipe ID: 1485923 and came up with this. This is the most delicious chiffon cake I've made to date!
Once baked, flip the cake over together with the mold to cool.