But this Passion Fruit Ogura Cake is one of my most successful products so far in term of the texture. The only complaint I have is my itchy hands sprinkle the passion fruit on the top layer of the batter before going into the oven that resulted with so many ugly 'tahi lalat " (mole) on the surface of the cake. That made the cake looked cracked but it was not. Otherwise I will have a perfect smooth looking Ogura Cake. Sign....
Sensational Passion Fruit Ogura Cake - with melt in mouth super soft texture
Photo taken from balcony to get more sunlight! Running out of location for the 'main actor' to post de .......
I am satisfied on the base of the cake, 'almost' perfect!
Please don't let the ugly 'tahi lalat' (dark mole) deceit you! hahaha....
This is my 12th cakes on Ogura Cakes series..... I am yet to get bored with these cakes.
Corn oil 65gm
Milk 60 ml
1/4 tsp salt
5 Egg yolk
65gm Superfine flour40gm passion fruit juice
some passion fruit
5 egg white
75gm caster sugar
1/4 tsp cream of tartar
- Beat egg yolk, whole egg, corn oil, milk and salt till foamy.
- Mix in flour slowly till well blended. Mix in the passion juice till well incorporated. Keep aside.
- Beat egg white till foamy add in cream of tatar, then add in sugar in 2 batches, continue beating until soft peak is formed or the egg white will not drop when over turn the mixing bowl.
- Mix 1/3 of of the meringue into the egg yolk batter slowing till well combined.
- Add in all the above into the meringue and fold in till well blended
- Add in passion fruit and mix well.
- Pour in a 9" cake pan and using steam bake method (please refer here on the baking method ) and bake for 45 mins at 170°C
- Over turn the cake to cool.
My other Ogura cakes includes Pandan Ogura Cakes, Ogura Cheese Cake, Coffee Ogura Cakes, Green Tea Ogura Cake and Bamboo Charcoal Ogura Cake , Black Sesame Ogura/Orange Ogura Cake and many more for your reading pleasure!