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.
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.
18 comments:
Kimmy, I am imagining the smell of the durians! Your neighbour's daughter must be very delighted.
She was very delighted and hoped her hubby is here to enjoy it, too.
My hubby love durian, but whenever I suggest to use durian in baking, he sure rejected my idea as he prefer to eat it fresh, hahaha..so look like I have no chance to add durian in any baking..
How nice of you to make this durian cake for her. I wish I could try it too.
Hi Sonia, same with my hubby too. But he still eats after the cake is done.
Hi Baby Sumo, she is very thoughtful and I know she wouldn't get to eat this in Japan.
Hi, Kimmy...nice chiffon...
I have bake the sponge cake following your recipe twice but not successful, then only i realize that my steps was wrong...will try it again next week...
Kimmy, i love durians and i know i will love your chiffon especially when it's some good durians from Penang! Have any left to share with me?
Hi Jozelyn, sorry about your failed attempts to bake the sponge cake. It does happen sometimes.
Hi Lite Home Bake, I like to use Penang durians - the texture is very fine, not grainy.
Hi Kimmy, wow durian chiffon you also can ! Salute to you! And you are so thoughtful to bake this nice durian cake for her ^-^. Oh BTW, I saw only the Cranberry Yoghurt Rice Flour Chiffon Cake post in Bake Along Chiffon ... did you linky this durian chiffon post ?
Hi Karen, I must be getting old, forgotten to link. Wasn't feeling well. Thanks for highlighting.
Hi Kimmy,
I can appreciate nice and spongy chiffon cakes but not durian... sorry! :p
Zoe
Hi Zoe, yes many people prefer to eat fresh durians rather than taste its flavour in cakes.
Hi Kimmy,
Durian in chiffon cakes sounds really yummy to me! Durian is our favourite and I can just imagine the aroma from your cake!
Hi Joyce, the aroma was very intense cos' my neighbour told me smelt durian from her house.
i'm the opposite..not sure if i hv told you before, i rarely eat fresh durian but much prefer them in bakes. I hv tried the rice flour method yesterday, i couldnt make any comparison with a similar recipe but the texture was good!
Hi Lena, looking forward to your post on chiffon cake using rice flour.
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