Passion fruits Golden Sponge Cake LTU #012

 

I am not well for 1 week+, this is the 1st time I feel so sick,  fever come and go, gum aching, cheek aching, ear block... If fever gonna come back again, Dr said need to send me to hospital, wow that scare me off, why can become so serious manz :(. And I am travelling next week, feel so suay (unlucky).

Anyway how unwell am I, still need to take care of my LTU lol. So back to my today's posting, when I 1st tasted passion fruits juice and passion fruits sorbet many yrs ago, I fall in love with it. I saw passion fruits selling in supermarket, I bought immediately thinking to use to bake cakes.

OK, I need to get some pain killer now, feel gum aching again.

Recipe adapted from here.

Ingredients : (7" round cake pan with removable base)

50g butter (salted)

50g cake flour
3 egg yolks

85g passion fruits puree

3 egg whites

20g caster sugar
20g brown sugar
6g corn starch

* the estimate weight of these 3 eggs used are approx. 65g each with shell.

* The batter can only fill the cake pan about 60% full or not more than 70%. If more than that, the cake will "explode" and crack terribly base on my past experience.

Method

1. Prepare a cake pan with removable base, do not use non stick cake pan and do not grease or line paper.
2. Separate egg white and egg yolk into two mixing bowls. (if I wanna bake last min, I will soak the chilled eggs in warm water to speed out the process to room temperature)
3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in sifted flour, quickly stir to become batter. (the batter is like very soft paste)
5. Pour the passion fruits puree into a empty mixing bowl, scape in the butter + flour batter and mix well with the milk. (like mayonnaise kind of texture)
6. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter. (I added in all egg yolks at once, the batter is runny)
7. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (three times) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
8. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
9. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined. 
10. Pour the batter from high slowly into cake pan to release bubbles, then lightly bang the cake tin to further release the bubbles.

11. Bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins. (for my oven I baked in 120C for 30 mins and 150C for 25 mins as mine is 7")
12. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.

13. Turn the cake pan upside down and cool completely before remove from the cake pan. (I turned the cake pan and use 2 cups to support the side of the cake pan, this is to prevent the cake top with the wire mash printing.)

Important tips to get this sponge cake right:-

1. bake it over low temperature first then later increase temperature to medium, and always bake it at the lower rack. So the cake will not shrink at all after it gets cool.

2. Also you need to have stable meringue which requires you to beat till stiff ..Don't worry stiff meringue created dry cake texture, because the batter is using 烫面 "Tang Mein" method (that means cook the egg yolk batter first).

Verdict? 
The cake is so cottony soft and fluffy and moist, the cake produced very nice passion fruits fragrance but the taste is very mild. Dear husband doesn't like the passion fruits seeds, he said sound like his teeth are cracking when he bite into it. My boss asked me is it I accidentally dropped the egg shells into the cake hahahaha.... Seem like not many people appreciated the seeds, although the cake looks more pretty with it :p.

 This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious