咔嚓咔嚓～百香果戚风蛋糕 Passionfruit Chiffon Cake

姑姑的朋友送给姑姑四粒百香果，姑姑给了我两粒。发生事情后姑姑的性格还是没有改变，有什么好东西一定第一时候和心爱的家人分享，甚至在自己自身难保的情况下还愿意掏出所剩无几的积蓄帮忙“有需要”的家人。姑姑即使是现在一点也没拖累家人，甚至还是继续守护着我们。对于金钱她看得非常开，完全没入息还要负担复诊买药费用的她没把金钱看得很紧，只会自己省着用，家人只要有事，她马上就把辛辛苦苦存的钱奉献给人，一转身人家不也风流快活去。

第一次用百香果做蛋糕是在部落格还没设立前，就喜欢它清新的味道。所以,这回我也马上想到拿来做蛋糕。

这个百香果戚风非常柔软湿软，即使我没有跟着食谱用低筋面粉。喜欢咬到蛋糕里百香果的种子时喀嚓喀嚓的口感，和poppy seed有异曲同工之处。美中不足的是百香果的味道并不明显。

发现蛋糕组织有些大气孔，对照一下原著的照片也有同样的问题，或许是加入百香果的关系。

Though the passionfruit taste is not prominent, I think this recipe is a keeper as it produces a very soft and moist cake.

Passionfruit Chiffon Cake
(Recipe reference: Alex Goh's “Fruity Cakes” with personal adaption)

Ingredients:
(A)
4 egg yolk
50g castor sugar (I used 20g)
(B)
50g vegetable oil
55g passionfruit pulp (slightly more than one fruit)
20g water
¼ tsp salt
(C)
100g low protein flour (I used normal plain flour)
½ tsp baking powder
(D)
4 egg white
100g castor sugar (I used 90g)
1/8 tsp cream of tartar

Method:
1) Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2) Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3) Whisk egg white till frothy, Add 1/3 of sugar and cream of tartar in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak (original recipe is to beat whites till soft peak then add sugar/cream of tartar at one go).
4) Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5) Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles. Bake in preheated oven at 170C for about 40-45 mins. Invert the cake immediately once taken out from the oven. Cool completely before removing from mould.

Note:
1) Use egg of net weight 60g each (without shell).
2) Cream of tartar can be replaced by ½ tsp lemon juice or vinegar.
3) I think 20g water in (B) can be replaced by passionfruit juice to boost the passionfruit flavour.