Saturday, November 2, 2013

Molten Passionfruit Curd Cupcake

The curd came first. Ever since I saw a passionfruit sponge cake from Mr Jones cafe in bangkok, looking so light and delectable, I've been wanting to create a version of it. So I thought, the hokkaido cupcake recipe which is really soft and just slightly sweet, would probably be the best accompaniment to a sourish sweet passionfruit curd.

Indeed, it came together in a almost-perfect pairing. The cake is cotton soft, and filled with the creamy curd that flows out just like a molten cake. Soak the cake up with the passionfruit lava and its a burst of sweetness with a tinge of sourness in the mouth. I just find the curd a tad too creamy for my liking, may want to even out the number of yolks and whole eggs the next time.

I also topped the cake with a stabilised whipped cream rose however, I find that it distracts from the passionfruit curd, wiped it all out and topped with another thin layer of curd instead. Much better.

Passionfruit Curd
160g passionfruit flesh
2 eggs
4 yolks
200g sugar
60g butter
Juice from half a lemon

1. Whisk the eggs, yolks and sugar together. Add all remaining ingredients except lemon, mix well and place in a pot over simmering water.
2. Stir gently and constantly until the mixture thickens. It took about 20 minutes to reach the stage where it flows like lava.
3. Remove from heat cool slightly and add lemon juice to taste. I added half a lemon to give it a more sour kick.
4. Pour into a jar and let it cool completely before refrigerating it.

The cotton cake was repeat of my Cotton Yogurt Cake. The crumb is tight and very soft. Hub and I couldn't stop eating these cakes, devouring 3 at 1 go!

Cotton Yogurt Cake
Egg Yolk Mixture
65g sifted cake flour
1/4 tsp salt
5 egg yolks
1 full egg
80ml plain yogurt 
45ml mild tasting oil (I used Sunflower oil)
1 tsp lemon juice

Egg White Mixture
5 egg whites
65g fine grained sugar

Oven Temperature 150C, place a pan of water at bottom of oven floor. I used 6 metal tart cups and placed 4 at the corners and 2 in the middle.
Prepare 15 cups on a tray, no need for greasing

1. For yolk mixture, sift flour into a big bowl and add salt. Make a well in the middle.
2. Add the rest of the ingredients and mix together until slightly thick. I used a hand held electric whisk and beat for around 2 minutes.
3. Set it aside and in a clean mixing bowl, beat egg whites until frothy and add the sugar slowly. Beat until stiff peaks.
4. Wash your hand up to the forearm clean and dry
5. Fold half the egg white mixture into the yolk mixture with your hand
6. Add the yolk mixture into the remaining egg white and fold until well-incorporated but not deflated. It should still be a airy and light batter.
7. Spoon into cups until 2/3 full, smooth the top and steam bake for 25 minutes.

Turn the cupcakes upside down after removing it from the oven to reduce the shrinking. After they had cooled totally, I cut a little slit on top and pipe the curd into the middle, place it in the fridge and serve slightly cold. Totally delicious. 

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