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
       20 gm caster sugar
       58 ml oil
       150 ml milk or more  )    Blend together, and strian           
       150 gm durian pulp    )    to get 150 ml durian puree
     
(B)  5 egg whites
       70 gm caster sugar
       1/2 tsp cream of tartar or 1 tsp lemon juice or white vinegar

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 150 ml, 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 50 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.