Name: POG Cake
Ingredients: 257 g Cake flour; 300 g Sugar (Fine, divided into 250g for batter and 50g for egg whites); 12 g Baking powder; 5 g Salt; 110 g Neutral oil; 95 g Egg yolks (about 5 large yolks); 240 g Egg whites (about 8 large whites); 2 g Cream of tartar (about 1/2 teaspoon); 4 g Vanilla extract; 10-20 g Orange zest and lemon zest (Finely grated, about 2 oranges, 1 lemon); 120 g Orange juice (About 2 oranges); 75 g Guava jam (Used Trader Joes brand. Thinned with 15 to 20g orange juice or water, until smooth); 1-2 drops Pink or red food coloring (Optional); 180 g Frozen passion fruit segments (From PCC or Walmart. If using juice, may need to add more cornstarch for more stability); 60 g Guava jam (Used Trader Joes brand); 50 g Sugar (Granulated sugar); 15 g Orange juice (About 1/2 an orange); 15 g Cornstarch; 45 g Cold water; 1 Pinch Salt; Sprinkle Li Hing powder; 390 g Heavy cream (Cold, pop in freezer for a few minutes before using); 105 g Cream cheese (Full-fat); 65 g Powdered sugar; 4 g Vanilla extract; 30-45 g Passionfruit juice or POG juice (Optional); Li Hing powder; Dehydrated orange slices; Passionfruit pulp or seeds; Edible flowers

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POG Cake

Zesty orange chiffon cake filled with tropical passion fruit-guava jam, topped with creamy guava frosting and a tangy li hing dusting.

Author Shelby

Equipment

Scale
2 8-inch round cake pans
Parchment paper
2 Mixing bowls
Mixer Hand or stand mixer
Rubber spatula
Whisk
Fine grater or microplane
Small saucepan
Offset spatula
Cooling rack
Cake board or serving plate
Cake box for transport

Ingredients

Orange Chiffon Cake

257 g Cake flour
300 g Sugar Fine, divided into 250g for batter and 50g for egg whites
12 g Baking powder
5 g Salt
110 g Neutral oil
95 g Egg yolks about 5 large yolks
240 g Egg whites about 8 large whites
2 g Cream of tartar about 1/2 teaspoon
4 g Vanilla extract
10-20 g Orange zest and lemon zest Finely grated, about 2 oranges, 1 lemon
120 g Orange juice About 2 oranges
75 g Guava jam Used Trader Joes brand. Thinned with 15 to 20g orange juice or water, until smooth
1-2 drops Pink or red food coloring Optional

Passionfruit Guava Filling

180 g Frozen passion fruit segments From PCC or Walmart. If using juice, may need to add more cornstarch for more stability
60 g Guava jam Used Trader Joes brand
50 g Sugar Granulated sugar
15 g Orange juice About 1/2 an orange
15 g Cornstarch
45 g Cold water
1 Pinch Salt
Sprinkle Li Hing powder

Stabilized Whipped Frosting

390 g Heavy cream Cold, pop in freezer for a few minutes before using
105 g Cream cheese Full-fat
65 g Powdered sugar
4 g Vanilla extract
30-45 g Passionfruit juice or POG juice Optional

Toppings

Li Hing powder
Dehydrated orange slices
Passionfruit pulp or seeds
Edible flowers

Instructions

Cake

• Preheat oven to 325 F.
• Sift together cake flour, 250 grams of sugar, baking powder, and salt.
• In a separate bowl, whisk oil, egg yolks, vanilla, orange zest, orange juice, and thinned
guava jam.
• Combine wet and dry ingredients until just smooth.
• Beat egg whites with cream of tartar to soft peaks. (Sift cream of tarter in)
• Gradually 50 grams of the reserved sugar from the egg-white portion and beat to stiff but
not dry peaks.
• Fold egg whites gently into batter in 3 additions.
• Divide batter evenly between pans. It should be 500-620 grams per pan.
• Bake 30 to 35 minutes. Wait until the center doesn’t look wet or jiggly. The toothpick
test will not work with this cake. You will want to tap the top and it will be soft but not
wet, slightly springy.
• Cool 10 minutes, then turn out and cool completely. When flipping, flip back to rightside
up.
• Wrap in saran wrap and refrigerate.

Filling

• Combine passionfruit puree, guava jam, sugar, and orange juice in a small saucepan.
• Bring to a gentle simmer.
• Stir in li hing powder.
• Mix cornstarch and cold water into a smooth slurry. It will thicken as it cools this should
be pretty thick so it doesn’t run out of sides of cake when assembled.
• Whisk slurry into fruit mixture and cook until glossy and thick.
• Cool completely, then refrigerate until spreadable.

Frosting

• Beat cream cheese until smooth.
• Add powdered sugar, vanilla and cold heavy cream.
• Beat to firm peaks that still look soft and airy.
• Pour in desired juice if using.
• Keep chilled until ready to use.

Assembly

• Level cake layers only if needed.
• Place first layer on cake board with small dollop of frosting to hold in place.
• Pipe or spread a frosting border around the edge to hold filling.
• Spread passionfruit-guava filling inside the border.
• Add second cake layer.
• Apply a thin crumb coat.
• Chill 30 minutes.
• Frost with final coat.
• Chill again before decorating.

Decoration

Choose one or combine a few.
• Light dusting of li hing powder on top.
• Li hing glaze: mix a little powdered sugar, li hing powder, and warm water or passionfruit
juice.
• Orange slices or orange zest on top.
• Passionfruit pulp spooned sparingly over the center.
• A few edible flowers for a tropical look.