My neighbour's daughter just came back from Japan and usually she would bring back some goodies from there for me. Since she loves durian, I thought it would be nice to bake this cake for her.
Ingredients For Egg Yolk Mixture
5 egg yolks [I used size A eggs]
15 gm castor sugar [I used 1 tbsp]
40 ml corn oil
2 tbsp water
50 gm durian flesh [mashed until smooth] - best to use tender, fine durian flesh
60 gm cake flour [I used superfine flour]
30 gm rice flour
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
45 gm castor sugar [I used 3 tbsp]
- Sieve both flours together and mix in the salt.
- Separate egg yolks and whites into 2 separate bowls.
- Beat egg yolks and sugar until creamy, drizzle in oil and water. Beating mixture as you drizzle in the oil and water until well blended.
- Add in durian puree. Mix well.
- Fold in sifted flours and mix until well combined.
- Preheat oven at 160 degrees C for 10 minutes.
- In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using]. Continue whisking and add in sugar in 3 batches. Whisk until soft to stiff peaks.
- Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined. Then mix with the remaining egg white. Fold until well combined.
- Pour batter into a 19-20 cm [7 inch] tube pan. Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
- Bake in preheated oven for 40 minutes [another way - bake with bottom heat for 20 minutes, then both heat for another 20-23 minutes - to get a not too browned top].
- Remove from oven and invert immediately to cool cake before slicing.
- Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.