PASSION FRUIT COTTONY CAKE II [OGURA CAKE]

My previous bake was passion fruits with a cocoa layer [Passion Fruit Cocoa Cottony Cake].  This time, I'm using just passion fruit for flavour.  The cake is of bright yellow colour and some black spots, these are the passion fruit seeds which are very crunchy.

Lovely cake, lovely flavour from the passion fruit juice with milk, hmmm....  Last weekend, my hubby's aunties came visiting.  I was So happy that finally I received a big Thumbs Up from them for the cottony cakes that I baked in front of other relatives.    Many relatives have been eating my bakes but none ever bother to comment.  Huh! this makes a big difference.  'Thanks Aunties for the 'booster' - compliments and encouragement.    I'll share more flavours with you.'

Ingredients for Egg Yolk Mixture

[use 9" square tin]
75 gm superfine flour - sifted

1/4 tsp salt

5 egg yolks

1 whole egg

50 ml corn oil [3 tbsp]

80 ml  passion fruit juice with seeds [obtained from about 2-3 passion fruits] - I used 50 ml passion fruit juice with 30 ml milk

1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil and passion fruit juice with milk and the seeds.  Using a paddle hook, beat ingredients until creamy and well combined.   Set aside. 
2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.

Ingredients for Egg White Mixture
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar

1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
3. Pour the batter into a 9" square tin [line base with baking paper at the bottom only].    Lightly shake the pan and the batter will spread out evenly. 
   
4. Steam bake in oven at 160 degrees C for 10 minutes.   Reduce temperature to 150 degrees C and bake for a further 50-55 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will be dry after baking].
5. Remove from oven and invert the cake to cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
   
6. Cool cake completely before slicing to serve or refrigerate for slicing and serving later.
   
   
   
   Notes: Visit this site for it's Nutritional Facts [here]