PASSION FRUIT CAKE

Passion Fruit Cake

 I like the fragrance of Passion fruit.

The fragrance and the slight sourness in the cake makes it so special

This Passion Fruit Cake is done with Cooked Dough method,

baked in a 6" round cake mold.
Recipe is shared by Stephanie Pang

I have put a tablespoon of  passion fruit seeds and pulp into the batter

as you can see in the baked cake.

After eating, I prefer the well risen and smooth cake without these seeds.

This is the reason why I have left out this in my recipe.

Passion Fruit Cake

Egg Yolk Batter: 35g corn oil

                            55g cake flour

                            45g fresh passion fruits juice

                            3 egg yolk

                            1 whole egg

Meringue: 3 egg white

                  1/8 tsp cream of tartar

                  40g sugar

1. heat oil until just start to simmer, remove from heat

2. sift in cake flour & mix well

3. lightly whisk yolks & whole egg, add to the flour batter, whisk to combine

4. mix in fruit juice, and leave aside until required

5. beat egg white until foamy, add cream of tartar

6. add sugar in 3 additions, beat until still peaks

7. bring 1/3 meringue to the flour mix, mix until incorporated

8. use spatula to fold in another 1/3. Follow by the balance of the meringue

9. pour batter into a 6" pan, gently tap pan to remove any trapped air bubbles

10. put pan into another bigger pan, add hot water to the outside pan

11. water bath at 170"C for 15min, then lower to 150'C for 40min.

12. remove from oven and leave to cool a few minutes before unmoulding