POG Cake
Zesty orange chiffon cake filled with tropical passion fruit-guava jam, topped with creamy guava frosting and a tangy li hing dusting.
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 thinnedguava 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 butnot 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 toothpicktest will not work with this cake. You will want to tap the top and it will be soft but notwet, slightly springy.• Cool 10 minutes, then turn out and cool completely. When flipping, flip back to rightsideup.• 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 shouldbe 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 passionfruitjuice.• Orange slices or orange zest on top.• Passionfruit pulp spooned sparingly over the center.• A few edible flowers for a tropical look.