Thursday, September 20, 2012


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.
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour  batter into prepared cake tin.   Smooth the top with a spatula.
  6. 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].
  7. 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.
  8. Slice cake when completely cool [this cake can be chilled and served directly from the refrigerator].
This cake keeps well in an airtight container for about 7-10 days.
I'm sharing this post with AlphaBakes for September 2012 theme with 'P' hosted by Caroline Makes
and also with  Bake Fest #11 at The Mad Scientist's Kitchen hosted by Archana


PH said...

Kimmy, the cake does look very spongy and soft. I have seen passion fruit sold at Jusco. I want to buy and try out this cake.

Kimmy said...

Hi Phong Hong, give it a try. I bought the fruit [with wrinkled skin] from wet market vendor for RM 0.50.
The texture is like baked cheesecake without the cheesy taste.

Caroline Cowe said...

hi Kimmy, this looks delicious and well worth the effort! Thanks for entering it in Alphabakes!

Kimmy said...

Hi Caroline, I love this cake very much. So far, those that have tried didn't complain. My hubby says not to add the passion fruit seeds but I like the crunchy seeds. Moreover, there could be some health benefits eating them.

Archana said...

Wow this is yum. i love the perfect slices of cake. Thanks for linking to bakefest.

Kimmy said...

Hi Archana, you're welcome and thanks for inviting us to bakefest. It's nice and I'll be baking this often to share with more people.

Unknown said...

WoW This is one good looking cake!!!!

Kimmy said...

Hi Maria,thanks for visiting my blog. I baked this cake again 2 days ago, this time without adding the seeds. The cake is just as lovely and yummy. My relatives who came visiting during Mid-Autumn festival requested for more and was curious what is the flavour of this cake.