Posts tagged “whipped cream

Passionfruit Angel Food Cake (and first ever giveaway!)

So I still have a lot of catching up to do from all of my summer travels, but in the meantime, I figured I’d do a little post about cake because it’s pretty fantastic. But anyways, have you ever spent hours doing virtually nothing? I have! Whilst waiting in the mornings or afternoons or evenings at my grandparents’ home in Taiwan, my young(er) cousin passed time by playing fruit ninja on her super fancy iPad 2 (and no, sorry. that’s not the giveaway hahaha). Before I left, she asked me, “Do you think about fruit ninja randomly sometimes?” And I said that yes, I did occasionally. To which she responded, “Okay good. Because I do. I think about it a lot. Especially passionfruit. It’s so yummy!”

Now a few days earlier, I had gone with my grandpa to the street market and bought a bag of passionfruit. Upon bringing it home, we scooped out the flesh and my grandpa suggested that we eat it straight up. But what with my grandpa, grandma, aunt, uncle, cousin, and I all in the house, I knew that we’d want to stretch it as far as we could. So my cousin and I ran down to the FamilyMart (think 7/11) and bought a bottle of Taiwanese Sprite. We mixed it up with the passionfruit and everyone loved it.

I wish it was possible to bring back passionfruit, but alas, Customs and Border Security would throw it into their bin of “international waste” (sniffle, sniffle). But! I’ve got the next best thing:

passionfruit/apricot preserves and passionfruit extract (purchased in an international mart in Taiwan)

So. Secret’s out! If I’ve recently made you a passionfruit cake, I did not in fact pluck passionfruit off of my nonexistent lilikoi tree in the back yard. Disappointed? Don’t be! Just leave a comment, any comment below and you will be eligible to win a bottle of passionfruit extract(!), thereby enabling you to also flavor your cakes and cookies with the addicting flavor that is passionfruit.


The passionfruit extract is pretty iridescent as you can see:


…and it smells pretty amazing, if  I do say so myself.

Limit one entry per person and U.S. residents only. We’ll see how many nibbles there are, but for now, I’ma leave this giveaway open until 12:00 AM EST on Friday, August 26 2011.

Want another entry? Like us on Facebook and comment back here saying you did!

Angel Food Cake

(very lightly adapted from here)

1 cup (3 oz) sifted cake flour
1 1/2 cups (10 1/2 oz) granulated sugar
1 3/4 cups + 2 Tbls egg whites (I used the whites from 12 large eggs)
1 tsp cream of tartar
1/4 tsp salt
1 tsp passionfruit extract

1. Adjust an oven rack to the lower-middle position and heat oven to 325 degrees. Have ready an ungreased large tube pan (9-inch diameter 16-cup capacity), preferably with removable bottom.  If the pan bottom is not removable, line it with parchment or wax paper.

2. In a small bowl, whisk the flour with 3/4 cup sugar.  Place remaining 3/4 cup sugar in another small bowl next to the mixer.
3. In the bowl of a standing mixer beat egg whites at low speed until just broken up and beginning to froth.  Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds.  With the mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time, until all the sugar is added and whites are shiny and form soft peaks.  Add passionfruit extract and beat until just blended.
4. Place flour-sugar mixture in a sifter set over waxed paper.  Sift flour-sugar mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula.
5. Sift any flour-sugar mixture that falls onto the paper back into the bowl with the whites.
6. Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
7. Bake until the cake is golden brown and the top springs back with pressed firmly, about 1 hour.
8. If cake pan has prongs around the rim for elevating the cake, invert pan onto them.  If not, invert pan over the neck of a bottle or funnel so that air can circulate all around it.  Let the cake cool completely. To unmold, run a knife around edges, being careful not to separate the golden crust from the cake.  Slide cake out of pan and cut the same way around removable bottom to release, or peel off parchment or wax paper, if used.
9.Place the cake, bottom-side up, on a platter.  Cut slices by sawing gently with a serrated knife.

passionfruit angel food cake featured with raspberry whipped cream and passionfruit gelée.

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Strawberry Explosion

Happy Strawberry Month/Season/whatever this is! In honor of the seasonal strawberry boom, I chose to make this Japanese cheesecake. Having not actually baked much of anything (especially involving whipping egg whites), I am happy to say that this was a success! Lately, I’ve seen Japanese cheesecakes all around the blogosphere. There are yummy loaves (look at the crumb! so perfect), cute green tea versions, and swirly patriotic/psychedelic ones. In the end though, I decided to go with the one I first found here a couple years ago. Since I first saw that post, I’ve been meaning to make one, but I’ve just never gotten around to it.

In case you aren’t familiar with this style of cheesecake, it’s lighter than your traditional NY cheesecake and fluffier too, thanks to the whipped egg whites. The way I see it, you get all the fat without the feeling of guilt!  😉


Ingredients!



As you can tell from the top left square, I was having some issues with my melted cream cheese. It was kinda clumpy and frustrating to deal with. Same with the addition of the flour mixture (even though it was sifted). It all worked out though with the addition of the egg yolks.


Yay fluffy egg whites!

Here’s the decorating process. Lightly sweetened whipped cream and sliced strawberries only!

Boom, strawberry explosion.


Japanese Cheesecake
Makes a 9×13″
280g sugar
12 egg whites
12 egg yolks
1/2 tsp cream of tartar
100g butter (approx. 1 stick)
500g cream cheese (approx 2 1/8 bars)
200 ml milk (I used 2%)
120g cake flour
40g cornstarch
1/4 tsp salt

1. Cube the butter and cream cheese. Add to a saucepan with the milk and place over medium heat, stirring constantly until the butter and cream cheese are melted. Allow this to cool before adding in the egg yolks, one at a time. At this point, preheat the oven to 375F or 160C.
2. Sift the cake flour and cornstarch together over the cream cheese mixture in 3 additions, stirring well after each.
3. Add the cream of tartar to the egg whites and whip on medium speed, gradually pouring in the sugar. When the sugar has been added, turn the speed to high and whip until soft peaks form.
4. Gently fold the egg white mixture into the cream cheese mixture until incorporated. (Check for streaks!)
5. Line a 9×13″ springform (or regular) pan with parchment paper and pour the mixture in.
6. Place your water bath* on the bottom rack of the oven and slide your cheesecake on the top rack.
7. Bake for about 1 hour (you may need more or less time depending on your oven) or until golden and set.

Note: Do not immediately remove the cheesecake. Let the cheesecake stand in the oven with the door ajar for about an hour. This will help prevent cracks and such. Also, I made this the night before, and after letting it sit covered and refrigerated overnight, it was easier to handle.

*I boil water for the water bath as the batter is being made so that there is a sufficient amount of steam circulating throughout the oven.

*disclaimer to those who know me in real life: no, I did not eat this cheesecake as it is comprised pretty much solely of dairy products. But everyone who did eat this enjoyed it immensely, and there were no leftovers.