Sunday, 6 December 2009

Durian Chiffon Cake

On my brother's birthday last weekend, someone bought him a durian sponge cake. It was a simple sponge cake, with layers of fresh durian in between and covered with fresh whipped cream. I have been yearning for some more durian cake since!

So out of the blue, I have this silly idea. Well, I'm sure it's not that strange, it might be quite popular in some parts of the world. I made a chiffon cake, using durian essence for flavour. This recipe is adapted from one of our family favourites: The Pandan Chiffon Cake.

Durian Chiffon Cake

225g cake flour*, sifted
2 1/2 tsp baking powder
1/2 tsp salt
180g castor sugar

1 tsp durian essence
190ml coconut cream
125ml vegetable oil
7 egg yolks
1 tsp vanilla extract

9 egg whites
3/4 tsp cream of tartar
50g castor sugar, extra

* You can make your own cake flour (which is basically a low gluten flour) by using plain flour and substituting 25g with corn flour.


1. I have basically divided the ingredients into three parts: the dry, the wet and the egg whites. It is really easy to remember the recipe this way.

2. So all you have to do really is to sift all the dry ingredients into a large mixing bowl. Make a well in the middle, and whisk in the egg yolks, coconut cream, vegetable oil, vanilla extract and pandan essence. Mix well until smooth and thoroughly combined. Set aside.

3. Using a mixer, beat egg whites until frothy. Then add cream of tartar. Now beat on high speed until soft peaks form. Add in remaining 50g of castor sugar, one tablespoon at a time and beat until stiff peaks occur.

4. Gently fold egg whites into the cake batter in a few additions until just blended. Pour mixture into a clean UNGREASED 25cm (large) angel cake tin. Bake in a moderately hot oven (170 degrees celcius) for about 1 hour.

5.Remove cake from the oven, and while still hot, turn the entire cake and tin upside down, balancing the central column on an empty jar. Leave to cool completely. This step is quite important as it ensures that the cake doesn't "sink". When it is cooled completely, release cake with a flat bladed knife and cut into slices.

Mmm... the same light and fluffy texture, with a hint of durian flavour. I liked it. For some, it's an acquired taste. Others might think it's a stinky piece of cake.

My husband for instance thought it was the smell emanating from the rubbish bin. What a load of rubbish!

Mmm... I heart durians.

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