"When I was growing up, my mum, Pauline, loved to entertain - she'd happily cook these amazing 20-course Chinese banquets, which would always finish with a Western dessert," says Kylie Kwong. "Butterfly cakes or a pavlova might be on the menu, but frequently it would be this chiffon cake, served with whatever fruit was in season, one of her favourites being passionfruit. She still makes this cake and brings it to Billy Kwong as a treat. I'm no sweet tooth, but I absolutely love it, and our staff love it just as much."
You'll need a 22cm angel food cake tin.
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