Passion Fruit Cake

Passion Fruit Cake

1. Separate the egg whites and yolks and beat them separately.

2. Remove the passion fruit pulp and set aside.

3. Add the passion fruit pulp to the egg yolk.

4. Add blending oil to egg yolk and passion fruit pulp.

5. Add 15 grams of sugar to the egg white and start to beat.

6. Hit fine small blisters.

7. Add 15 grams of sugar twice, whipped, and the egg whites are curved and white, slender and pointed, and the egg whites are 9% distributed.

8. Continue to beat until it has a short tip, and the egg whites are very thick.

9. Beat the egg yolk, passion fruit pulp, and blended oil together.

10. The yellow is darker at the beginning of whipping, and when the yellow becomes lighter and whitish, the egg yolk is whipped.

11. The egg yolk liquid is gradually, divided into three times, and slowly added to the egg white liquid, turning the cross direction evenly from bottom to top, being careful not to stir it horizontally.

12. Mix the egg yolk and egg white evenly.

13. Sift in a thin layer of flour for the first time, about 15 grams. (There is no low-gluten flour, one-third of starch is added to ordinary high-gluten flour)

14. Sift in 15 grams of flour for the second time, turning from bottom to top.

15. Sift in 15 grams of flour for the third time and stir evenly.

16. The mixed cake batter is set aside.

17. Brush the mold with oil.

18. Pour the cake batter into the mold, shake out large bubbles and flatten the surface.

19. Preheat the oven at 165°C, then turn on the top and bottom heat to bake.

20. Bake for 20 minutes and then take it out.

21. Buckle upside down on the drying rack to prevent the cake from shrinking.

22. Demould and cut open.

23. The small black grains are passion fruit seeds, ha ha.