Durian chiffon Cake
(makes two 6 inches cakes)
*Picture here use a 12 inches pan instead
A) 150g durian puree
100g fresh milk
B) 6 egg yolks 40g caster sugar
80g rice bran/vegetable oil
C 140g cake flour
D )6 egg whites
10 drops of lemon juice
80g caster sugar
1)mixed durian purée with fresh milk.
2)beat egg yolks with sugar over simmering pot of hot water until creamy yellow, add in oil. Mix in durian purée.
3)last gently sift in flour and mix well. Set aside.
4)preheat oven to 170 C degrees
5)whisk egg whites first with lemon juice, then add sugar bit by bit until stiff foams are formed(*needs beat egg whites longer time to stiff condition to hold the durian purée)
6)combine one third the egg whites at (5)into mixture at(3).
7)pour mixture (6)back to remaining two third egg whites at (5). Gently fold in and combine all mixture.
8)pour the cake mixture into 2 chiffon tins, drop the tins lightly on the table a few times to remove air bubbles.
9)bake under 170 degrees for 40mins( *no need to lower the temperature in between)
10)when take out the cakes, immediately drop the tins lightly on the table a few times to avoid contraction and turn the cakes upside down for cooling.
11)remove and serve when cakes are completely cooled down.
Adapted recipe from neice Maria Puk
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