The taste of passion fruit is sour and sweet. In the season when passion fruit is on the market, everyone can do it together!
Two passion fruit, cut in half, dig out the flesh, break into the cooking machine, take 35 grams of juice (crush out the broken core can be filtered, directly added)
The egg yolk and protein are good. Add 20 grams of fine sugar to the egg yolk and stir until the sugar melts.
Add juice and vegetable oil to the egg yolk and mix well.
The low-gluten flour is sieved into the egg yolk and stirred evenly to form a thick egg yolk paste. (The kernel here is not filtered out, there will be small black particles, and it will be crunchy when eaten)
Place the protein in an oil-free and anhydrous pot, add a few drops of lemon juice (white vinegar), and after adding the coarse foam, add the fine sugar three times to the state of the figure.
Add the egg white cream to the egg yolk paste three times, and mix it from bottom to top, taking care not to circle.
After adding the mering cream three times, mix it evenly and become a cake-like cake.
Pour into the mold, hold down the chimney position, shake the mold, and shake out the big bubbles.
Into the preheated oven, 170 degrees 30 minutes (small oven afraid of paste, you can adjust to 165 degrees 40 minutes, 160 degrees 50 minutes, and so on, and then low temperature extension time can be baked out of the headless hurricane oh)
A baked cake can be inserted into a toothpick and brought out without a wet cake paste to indicate that it is cooked. Then take out the cake and throw the mold from a height of about 30 cm from the tabletop.
The cake is buckled and the mold is released after it is completely cooled.