Chiffon cake with matcha and rice flour

1. Beat the egg whites, adding the sugar and trehalose mixture in 3 batches to obtain a smooth meringue.
2. Reduce speed and even out the meringue.
3. Place the yolks, sugar, trehalose, milk, oil and flour in a separate bowl and mix in the same direction to obtain an elastic dough without incorporating air.
4. Incorporate 1/3 of the meringue into the yolk mixture, mix gently, then add the rest of the meringue in 2 batches.
5. Pour into a mould.
6. Bake at 170°C for about 30 min.

1. Place the passionfruit seeds and sugar in a saucepan.
2. Heat, stirring, until translucent and thick.
3. Remove and cool.

1. In a saucepan, heat together the water, apple juice and passion fruit purée.
2. Pour in the sugar/pectin mixture at around 40°C and bring to the boil, stirring constantly.
3. Add the passion fruit base.
4. Boil again, then cool.

Combine the cream, honey and trehalose and whip to a soft chantilly.