Passion Fruit Chiffon Cake With Passion Fruit Mousse & Cream

Preheat the oven to 325°F (165°C). In a large bowl, whisk together passion fruit juice, egg yolks, sugar, vegetable oil, and salt. In a separate bowl, sift together cake flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. In another bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the batter. Pour the batter into an ungreased tube pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean. In the meantime, prepare the passion fruit mousse by dissolving gelatin in water and letting it sit for 5 minutes. Heat the mixture until the gelatin is fully dissolved. In a separate bowl, whip the whipping cream and powdered sugar until soft peaks form. Fold in the passion fruit juice and the gelatin mixture. Once the cake is baked, remove it from the oven and invert the pan onto a wire rack to cool completely. Once the cake has cooled, slice it horizontally into three layers. Spread a layer of passion fruit mousse on the bottom layer, followed by a layer of whipped cream. Repeat with the remaining layers. Refrigerate the cake for at least 1 hour before serving. Enjoy!