Skip to main content

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.





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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju