This bake was inspired by Min's blog [see link] but I used chocolate rice instead of chocolate chips [I suppose either one is alright]. A lovely cake which is worth baking for family and friends.
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
some chocolate rice or chocolate chips
3 egg white [large eggs]
55 gm sugar [used 3 tbsp]
1/4 tsp cream of tartar
some chocolate rice or chocolate chips
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 on lower shelf. Then pour about 1 1/2 cups water onto baking tray [for steam-baking].
- 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. Stir in chocolate rice/chocolate chips.
- 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 60 - 70 minutes [this way, the cake bottom will dry to touch].
- Remove cake from oven and invert the cake to cool on wire rack for 10-15 minutes before removing cake from baking tin.
- Slice cake when completely cool [this cake can be chilled and served directly from the refrigerator].
Interested to know more about Passion Fruit, please visit the FUSS FREE chef.
Esther has shared a beautiful article with photographs about this lovely fruit.
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