Eggs 5
Fine granulated sugar 50g
Cake flour 65g
Milk 50g
Corn oil 50g
The image shows a cake base for cake rolls. A chiffon cake base can also be used. Separate the egg whites from the yolks.
Weigh the corn oil and milk, then stir until emulsified and uniform.
After emulsification, the mixture should appear milky white with no oil droplets. Once the milk and corn oil are emulsified, add the cake flour from the recipe and stir until smooth. Add the egg yolks and stir until the color is consistent. Add 50 grams of fine sugar from the recipe to the egg whites, and whip with an electric mixer until medium-stiff peaks form. First fold one-third of the meringue into the yolk batter, then add the remaining meringue and fold until the color is uniform. Pour the batter into a 28×28 cm baking pan and smooth the surface. Preheat the oven and bake at 150°C top and bottom heat for 30 minutes. During the last 3 minutes, increase the top heat to 180°C to prevent the surface from peeling. Adjust the temperature according to your own oven. Remove from the oven, tap the pan, spread the parchment paper open, and let it cool. For the passion fruit mousse, scoop out the passion fruit and strain to obtain 100 grams for later use.Mix 70g passion fruit juice + 70g plain yogurt (I used milk if unavailable) + 70g milk until well combined.
Add softened gelatin sheets and stir over warm water until the gelatin sheets are completely melted. Whip 210g heavy cream + 50g fine sugar. Whip to 60% stiffness, maintaining a fluid texture with visible trails. Pour the passion fruit mixture into the whipped cream and fold until evenly combined. Set aside. Cut the cake base to fit a mousse ring or chiffon mold. For convenience, I used a food storage container. Place one layer of cake slices, pour in the mousse batter, add another layer of cake slices, then pour in the remaining mousse batter. Remember to leave some space for the mirror glaze. After pouring the final layer of mousse batter, smooth the surface and refrigerate for 2 hours. If in a hurry, freeze for 30 minutes. For the passion fruit mirror glaze: heat 30g passion fruit juice + 30g fine sugar + 60g water to about 50°C, then add 5g gelatin sheets. Let the passion fruit mirror glaze cool for a moment, then gently pour it over the mousse.Refrigerate for another 2 hours.
Add some marshmallows as decoration. The highly anticipated tasting session: the passion fruit is truly fragrant.
