Passionfruit Ogura Cake白香果相思蛋糕

I tried baking this Passionfruit Ogura Cake白香果相思蛋糕 a couple of weeks back. Now I am posting up all the post-bakes recipes that I had baked before I had misplaced the recipes..

I had seen alot of people baking these Ogura Cake, and the texture of the cake looked extremely yummy, soft & spongey... But I am not sure if I had gotten my texture right...??

This cake had to be baked in a "steam-bake" method. Else, method wise will be quite similar to chiffon cake. Instead of using the pandan recipe that I had gotten from a lady, Teoh from Baking Wonderland, I had used passionfruit.

Her ogura cake was so tempting and they simply look so soft, moist & spongey...

Whereas for mine, I think it was a bit "wet", though it had a soft texture. Seems like unbaked to me...:-p
Perhaps, I will try again soon to get the right texture...hahahahaha...

Here is the recipe for those of you who are keen:

Ingredients:

(A)

45g Canola Oil

60ml milk

1/4 tsp salt

6 egg yolk

1 whole egg

65g plain flour

20g pandan juice (I used 20g passionfruit pulp)

(B)

6 egg white

75g sugar

1/2 tsp cream of tar tar

Method:

1. Beat the oil, milk, salt, egg yolk & whole egg until frothy.

2. Fold in the sieved flour until well blended. Mix in the pandan juice, mix well & set aside.

3. Whisk the egg white+cream of tar tar+sugar until stiff peak.

4. Mix the egg white meringue into the egg yolk batter, mix untill well combined. Pour into a 9" baking mould.

5. Steam-bake in a prehated oven of 170C for about 45mins

Eggless Passionfruit Cupcakes无蛋百香果蒸蛋糕

 Actually I am having so much fun with Aspiring Bakers theme this month. This "steaming" theme had made me digged for my recipes, of which some are "fun with colors", while the rest are healthy versions.

I had bought the recipe book in JB last weekend, and this book caught my attention, Eggless Cakes & Cookies,  无蛋糕饼, by Chef Jamie Jong. I flipped through the pages and found the recipes quite interesting... So "it" came back home with me...

 Sharing this wonderful recipe I had found inside, it was actually a Green Tea Steamed Cupcake, but I do not have green tea powder at the moment. So I had subsituted with Passionfruit and added a tsp of vanilla essence to enhance the cupcakes flavor.

 These steamed Passionfruit Cupcakes were excellent. No eggs used, plus margarine, it made these cupcakes so healthy... The cupcakes texture was very soft and spongey. Some of the top "huated" part almost dropped out when I was taking them out of the steamer... hehehehe...

 If you could see the fluffiness in this picture...

We all liked it very much.. mostly importantly, it is a healthy cupcake:-D

Recipe as adapted by Jamie Jong, 无蛋糕饼.

Ingredients:

320g self raising flour

1 tsp baking powder (can be omitted)

150g sugar

160ml water

130g margarine

1 passionfruit pulp, about 50g-100g

(1 tsp vanilla essence optional)

Method:

1. Combine sugar, water & margarine in a sauce pan, stir over simmering water till smooth. Set aside and let it cool.

2. Make a well in the centre of the sieved flour+baking powder, pour the liquid mixture slowly and mix till well blended.

3. Pour mixture into paper cups about 80%, steam for 12-15mins.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders. 

Passionfruit Chiffon Cake

I have been so lazy... I haven't been baking for probably a month... Been feeling too relaxed with my holiday to Bangkok last month, and busy waiting for my next one in November to Taipei... Gosh am I so excited!!!!

Today I suddenly got the mood... The mood to bake... hehehehe...

And here we have, a Passionfruit Chiffon Cake!!!

 I have already wanted to make one but I hadn't had much chance to buy the passionfruit till my colleague helped me bought a pack of them from the supermarket..:))

 So these passionfruits are compliments from my colleague, Carol... :-p

(pardon my passionfruits as I has left them too long in the fridge, thus the "wrinkled"skin)

And to my surprised, this passionfruit chiffon cake was awfully delicious!!!! 

The sour taste of the passionfruit had complimented well with the whole chiffon...

  And they are sooooooo soft & fluffy....

But this chiffon cake ain't my girls' favorite as there are "seeds" inside the chiffon cake... hahahaha....

Recipe as adapted from

Fruity Cakes by Alex Goh

Ingredients:

(A)

4 egg yolks

50g sugar

1/4tsp salt

50g canola oil

50g passionfruit pulp

20g water

(B)

100g cake flour

1/2tsp baking powder

(C)

4 egg whites

100g sugar

1/8tsp crream of tar tar

Method:

1. Mix (A) until well blended. Add in (B), and mixed well until well combined.

2. Whisk egg whites in (C) until soft peak forms. Add in cream of tar tar & sugar. Continue whipping until stiff.

3. Take 1/4 of the egg white meringue from Step 2 and mix with the mixture in Step 1 until well combined. Add in the remaining meringue and fold until well blended.

4. Pour the batter into a 22-cm chiffon tin and bake at 170C for about 40-45mins.

5. Immediately invert the cake tin after removing it out from the oven and let it cool completely.

Hope you will like this Passionfruit Chiffon Cake as much as I do:-D

Have fun!!!