Red Pomelo Chunk Cake
The red pomelo is absolutely gorgeous! I love using visually stunning ingredients to make delicious treats! These three-red honey pomelos from @Benlai Life have thin pink rinds, and their bright red flesh is juiced and mixed in as juicy chunks for the cake. The final result is even more delicious than I imagined! Every bite is soft and tender, with bursts of juicy pomelo bits and a light, refreshing fragrance.
Ingredients
cake mix
60 g
corn oil
30 g
white sugar
45 g
lemon juice
a few drops
eggs
3
pomelo juice
55 g
salt
1 g
pomelo chunks
60 g
Instructions
1
Step 1
It's the perfect season for pomelos in autumn! This three-red pomelo from Guanxi, Putian, Fujian — the hometown of writer Lin Yutang and a premium pomelo producing area — is known as the "king of fruits". Its peel is light pink, the spongy layer under the peel is pink, and the flesh is rose-red, hence the name "three-red pomelo". Every pomelo comes from a honey pomelo tree over 20 years old, with rich pomelo aroma, full of juicy, crisp and refreshing flesh!
2
Step 2
Peel the red pomelo and set the flesh chunks aside.
3
Step 3
Weigh all the required ingredients separately.
4
Step 4
Extract juice from a portion of the pomelo chunks.
5
Step 5
Coat the remaining pomelo chunks with a small amount of plain flour, mix well.
6
Step 6
Make sure the mixing bowl is clean, dry and oil-free. Carefully separate the egg whites and egg yolks.
7
Step 7
Separate 5g from the 45g of white sugar, add it to the egg yolks along with the salt.
8
Step 8
Mix well, then add the corn oil.
9
Step 9
Add the three-red pomelo juice.
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Step 10
Continue mixing until smooth, then sift in the cake mix.
11
Step 11
Mix in a "Z" shape until there are no lumps.
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Step 12
First preheat the oven: upper heat 145°C, lower heat 140°C. Add a few drops of lemon juice to the egg whites. Add the remaining white sugar (add in three batches). First use an electric hand mixer to beat until foamy with small bubbles like fish bubbles, then add a small portion of the sugar.
13
Step 13
Beat for a few circles, then add the second batch. Add the remaining white sugar for the last batch, continue beating on high speed. Check the egg white consistency by lifting the mixer: it's ready when the peaks stand completely straight and sharp.
14
Step 14
Pour half of the beaten egg whites into the egg yolk batter.
15
Step 15
Fold in a "J" shape, do not stir in circles to avoid deflating the batter. After folding evenly, pour into the remaining egg whites. Add the three-red pomelo chunks.
16
Step 16
Continue folding until evenly mixed.
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Step 17
Pour the folded batter into the mold, tap the mold on the countertop a few times to release large air bubbles, use a bamboo skewer to remove small bubbles by moving it left and right in a "Z" shape.
18
Step 18
Once the oven is preheated: place the mold in the lower middle rack, upper heat 145°C, lower heat 140°C, bake for 60 minutes.
19
Step 19
This is what it looks like after 40 minutes, it has risen a lot.
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Step 20
After taking out of the oven, tap to release hot air, then invert to cool. Once fully cooled, remove from the mold.
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Step 21
Finished product photo.
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Step 22
The bright red chunks are so pretty!
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Step 23
The moment I took it out of the mold, I was pleasantly surprised by how beautiful it was beyond expectations!
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Step 24
The texture is fine and soft.
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Step 25
It's as light as a cloud.
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Step 26
When you chew it, you can taste the juicy pomelo chunks, with a light and refreshing aroma!
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Step 27
Finished product photo.
