PASSION FRUIT SOUFFLE CAKE I [OGURA CAKE]

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

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].

Notes:
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