Skip to main content
logo
Food Advertising by

Durian Chiffon Cake ~ 榴莲戚风蛋糕


I baked this Durian Chiffon Cake quite some time back, during the durian season where the King of Fruits as the durian is called, was in full swing.  If you like the taste and strong overpowering smell of the durian, then you'll enjoy this light, soft chiffon.  But on the other hand if you don't, then you better keep your distance for the smell does linger on for quite a while!




Durian Chiffon Cake  ~  榴莲戚风蛋糕
Ingredients 
(A)  5 egg yolks
       125 gm superfine flour, sifted
       15 gm caster sugar
       58 ml oil
       75 ml milk or more  )                
       75 gm durian puree  )   Blend to get 150 ml durian puree
     
(B)  5 egg whites
       65 gm caster sugar
       1/2 tsp cream of tartar

Method

  1. Whisk egg yolks with the sugar with a ball whisk till light and creamy.
  2. Discard the fibres from the durian pulp.  Blend with about 100 ml or more milk, then strain the mixture till you get 150 ml durian puree.  
  3. Add the oil, durian puree into the egg mixture, mix well.
  4. Add in the sifted flour.  Mix well.
  5. In a clean bowl, beat egg whites till foamy, then add in the cream of tartar.  Increase speed and beat till egg whites thicken, then gradually add in the sugar and beat till egg whites form peaks but not dry.
  6. Fold in meringue into the egg yolk mixture, in batches.  Mix till well incorporated.
  7. Pour batter into an ungreased 23 cm chiffon pan, tap it a few times from the work top to dispel any air bubbles.
  8. Bake in a preheated oven @ 170 deg.C for about 45 mins.   Test with a skewer till it comes out clean.   Immediately invert the cake onto a wire rack.  Let cool completely before unmoulding by hand.





Comments

  1. Looks so yum! I've not baked a durian chiffon for a long time. Is time to get some durian now. Thanks Cheah for the reminder :D

    ReplyDelete
    Replies
    1. Yes, if you're a durian lover you'll fall for this!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Sweet potato steamed cake ~ 红薯蒸蛋糕

After making the  Okinawan black sugar steamed cakes, I  made these and this time  added in some sweet potatoes.  These are moist, not overly sweet and can be enjoyed as a healthy breakfast or served with  a hot pot of brewed tea to snack on.



Sweet potato steamed cakes ~  红薯蒸蛋糕Ingredients
1 egg60 gm caster sugara pinch of salt100 ml milk150 gm plain flour2 tsp baking powder2 Tbsp vegetable oil150 gm sweet potatoMethod Peel and cut the sweet potatoes into 1 cm cubes, soak in water, drain.Mix the plain flour with baking powder and salt, sift.Whisk egg and mix in sugar.Add in milk, mix well, followed by oil, mix till well incorporated.Mix in the sifted flour and drained sweet potatoes.Mix well and scoop into paper and silicon cups.Steam  in medium boiling water for about 20 mins.Remove from steamer and let stand for 10 mins. before unmoulding.Yield :  6 steamed cakes