3. Passionfruit Meringue Loaf Cake

The third instalment of loafs of love is here!

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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!

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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?

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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


  1. Whisk the eggs, sugar, salt and cornstarch together in a bowl.
  2. In a saucepan, heat the passionfruit juice over medium heat until it begins to simmer, then remove from heat.
  3. In four additions, add the passionfruit juice to the egg mixture, whilst whisking constantly.
  4. 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.
  5. 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


  1. Preheat oven to 176 degrees celcius, butter your loaf pan.
  2. 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.
  3. Add your vanilla extract and egg yolks, one at a time – beating well after each yolk.
  4. 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!
  5. 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.
  6. 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


  1. 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.
  2. Frost your cake!!
  3. [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.

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Baby giraffe loves passionfruit loaf cakes too!!


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