The third instalment of loafs of love is here!
Today, I visited the Yale-NUS College campus and was given a little tour by Cliona, one of my seniors currently studying there. I was struck by the vibrancy of the campus and how progressive it seemed. It really feels very homey, and there seems to be a very strong community spirit! I really hope I can be given the opportunity to go experience it for myself, but we shall see!
This cake is a take on my favourite passionfruit meringue tart, and I’m really excited to think of all the adaptions that could stem from this cake – a lemon-lime meringue next? Orange meringue? Chocolate? The possibilities are endless, and this is one of my favourite things about baking – all you need is a base recipe, and from there, anything goes! I recently thumbed through the Momofuku Milk Bar cookbook, and a lesson they preached throughout was that of the liberties of baking. A good majority of their recipes are merely adaptations of a single recipe, a true testament to the roles creativity and imagination play in baking.
In fact, I plan to create some passionfruit meringue cupcakes with the extra curd and meringue I have left. Takers?
Passionfruit Meringue Loaf Cake
For the curd:
Adapted from here
- juice / insides of six passionfruit
- 3 large eggs
- 0.5 cup sugar
- 1/8 tsp salt
- 0.5 tbps cornstarch
- 3 tablespoons (45g) unsalted butter, cut into chunks
- Whisk the eggs, sugar, salt and cornstarch together in a bowl.
- In a saucepan, heat the passionfruit juice over medium heat until it begins to simmer, then remove from heat.
- In four additions, add the passionfruit juice to the egg mixture, whilst whisking constantly.
- Pour the egg and passionfruit mixture back into the saucepan and return to medium heat. Whisk butter in one cube at a time, until the mixture begins to boil.
- Remove from heat and continue whisking for about two minutes. Let it cool, then chill it for about 8 hours – I chilled mine overnight.
For the cake:
Adapted from here
- 226g butter, softened
- 70g white sugar
- 4 large eggs, separated
- 2 tsp vanilla extract
- 225g all-purpose flour
- Preheat oven to 176 degrees celcius, butter your loaf pan.
- Cream together the butter and sugar on medium until light and fluffay. This takes about 2-3 minutes. Just sit and watch and appreciate the beauty that it is.
- Add your vanilla extract and egg yolks, one at a time – beating well after each yolk.
- On low speed (!!! very important), add in your flour. Mix until just combined. As I say in every recipe, don’t overmix!! The mixture will be very dry and crumbly. This is normal!
- Whisk your egg whites until frothy, and immediately fold them into the cake mixture. This will give your cake a lighter texture, and is a technique used in the baking of chiffon cakes. Go here to find a detailed description of how you should go about doing this the best!! I found it especially helpful.
- Pour about half of the mixture into your prepared loaf pan, then layer with a generous amount of passionfruit curd. Top it with the rest of the cake mixture and bake in your preheated oven for about an hour.
For the meringue
Adapted from here
- 3 egg whites
- 120g white sugar
- Whisk egg whites on high speed until stiff peaks form. Add your sugar and continue whisking until glossy and even more beautiful than they already were.
- Frost your cake!!
- [note] this recipe makes a lot of extra meringue, so feel free to scale it down if you don’t want a bowl full of meringue lying around in your kitchen. Or… you could always make some cupcakes or something.
Baby giraffe loves passionfruit loaf cakes too!!