Passion Fruit Sponge Cake

Name: Passion Fruit Sponge Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g Passion fruit juice; 100g Low-gluten flour; 3 pcs egg; 35g Corn oil; 80g Caster sugar; 180g Light cream; 10g Powdered sugar

by Nanbao Misi UU

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Recently, I am so obsessed with passion fruit, and my mother also likes it. The baby came back from kindergarten and said that he wanted to eat cake, so he simply came to a passion fruit sponge cake, which combined the passion fruit that mom liked with the cake that the baby liked. They all liked it very much.
I think the seeds of passion fruit are okay, but my Jiabaoer has obsessive-compulsive disorder. You must remove the seeds when drinking or making cakes. Anyway, he can’t see them, so I crushed them with a food processor and filtered them. Those who feel indifferent can use it directly. "

Ingredients

Passion Fruit Sponge Cake

1. Prepare ingredients

2. Break the passion fruit with a food processor in advance and filter it, take 35 grams

3. Separate egg whites and egg yolks. Add the egg whites in powdered sugar three times and beat until dry and foamy. Whisk the egg whites at high speed. When the egg whites have large bubbles, add 1/3 of the fine sugar and continue to beat. When the meringue gradually thickens and lines appear, add 1/3 sugar for the second time and continue to beat. When the meringue lines are more obvious, add the remaining sugar and beat at low speed until the top can pull out the sticky sharp corners and sag.

4. Add the egg yolk and stir at low speed until the egg yolk and egg white are evenly mixed and a fixed pattern appears

5. Pour the corn oil slowly on the surface of the egg liquid, and stir evenly with a manual whisk

6. Sift the low-gluten flour into the egg batter

7. Stir evenly with a manual whisk

8. Pour the pre-filtered passion fruit juice into the egg batter and mix well

9. The stirred batter should be fine and smooth, preheat the oven to 160 degrees

10. Put the paper cups in the cake mold in advance

11. Pour the prepared batter into the piping bag, cut a small opening at the front end of the piping bag, and pour it into the paper cup evenly, about 9 minutes full

12. Put it in the preheated oven, and bake at 160°C for about 28 minutes. After baking, take it out and let it cool. The whipped cream and icing sugar are beaten with an electric whisk to the piping state with a fixed pattern, and then put into the piping bag, and the pattern is extruded on the cake