PASSION FRUIT SOUFFLE CAKE I [OGURA CAKE] ~ babay cooking internet

Today, I baked another Soufflé Cake with passion fruit as I believe the citrus flavour of this fruit should be good since the ones with orange and lemon juices were so nice.

I was glad the cake turn out well. It's spongy, soft, light and moist. I added some of the seeds which were crunchy after baking.
Moreover, the cake base was dry as I removed the water bath after 50 minutes of baking and left the cake to bake for a further 5-10 minutes. This time I just lined the base of baking tin cos' I read that it's okay to lightly greased the sides. But I noticed the cake shrinks more even though I removed the cake from the tin immediately after baking. Anyway, the shrinkage is acceptable so long as the cake turns out well.
Here I followed my recent method of mixing egg yolk, my chiffon cake way cos' it's workable and I can leave the cake mixer to do the mixing.

Ingredients

40 gm cake flour - sifted - set aside
15 gm sugar [I used 1 1/2 tbsp] - passion fruit juice is quite sour
1/4 tsp salt
3 egg yolks [large eggs]
1/2 egg (about 30g) [I used a small egg]
35 ml vegetable oil [I used 2 1/4 tbsp]
50 ml passion fruit juice

1 tsp passion fruit seeds

3 egg white [large eggs]
55 gm sugar [used 3 tbsp]
1/4 tsp cream of tartar

Line base of a 7" square tin with grease proof paper and lightly greased the sides and sprinkle sparsely some flour. Preheat oven to 150 degrees C. Before preheating oven, place a baking tray with baking rack on top, fill up with some water [for steam-baking] on the lower shelf.
Egg Yolk Mixture - In a mixing bowl, sift in flour and add in sugar and salt. Make a well in the centre and pour in egg yolks [with the extra 1/2 egg], oil and passion fruit juice. Fix mixer with a paddle hook and whisk until mixture is creamy [scrape the sides and bottom of the mixing bowl halfway through mixing to make sure that the ingredients are well combined]. Add in the passion fruit seeds. Set aside.
Egg White - Using a clean mixing bowl, whisk egg whites until frothy, then add in cream of tartar. Continue to whisk until slightly foamy, add in sugar in 3 batches and whisk on medium high speed until soft to stiff peaks formed.
Fold in 1/3 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly [lift from bottom to top with a spatula] in two portions until well combined.
Pour batter into prepared cake tin. Smooth the top with a spatula.
Place baking tin on baking rack with the water bath and steam-bake cake in the preheated oven at 150 degrees C for 50 minutes, then remove the water bath and continue to bake cake for a further 5-10 minutes [I did this way so that the cake bottom will not be too moist].
Remove cake at once from tin [use a flat spatula to dislodge the sides of the cake]. Transfer the cake to cool on a wire rack. Invert the cake to remove the greased proof paper from the base of the cake.
Slice cake when completely cool [this cake can be chilled and served directly from the refrigerator].