Considered lucky for us, though Stay Home for MCO, we had a thoughtful neighbor we gave us some local Penang durians. It is also very convenient for us to get fresh eggs sent directly to our doorstep by another neighbor who sells eggs at the market. No reason why I cannot bake a cake. So this is the Durian Sponge Cake which I baked to share with the neighbor and for myself.
This cake is light and fluffy with the pungent aroma of the durian to durian lovers.
Dish 18 - Durian Sponge Cake
Dry Ingredients
120 gm plain flour
Wet Ingredients [1]
50 gm durian flesh
30 ml corn oil
1/4 tsp salt
Wet Ingredients [2]
4 eggs
90 gm castor sugar
1/2 tsp lemon juice or white vinegar
- Mix durian flesh, corn oil and salt together. Set aside.
- Break eggs into a mixing bowl, add in sugar and lemon juice or vinegar. Whisk eggs until creamy light and fluffy.
- Fold in sifted flour in 3 batches, lightly fold each addition. Do not overmix batter.
- Scoop 5-6 tablespoons of egg mixture into durian mixture. Mix until well combined.
- Then mix [3] and [4]. Lightly mix until well combined.
- Pour mixture into a 6 of 7 inch square tin [lined with parchment paper]. Tap on table top several times to release trapped air.
- Baked in preheated oven at 150 degrees C for 45-50 minutes. Test with a skewer before removing cake to cool on a wire rack. The cake is done when skewer comes out clean.
- Sliced to serve.
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