I did this durian chiffon cake last night and I told myself by hook or by crook I have to put it onto my blog. As you notice from the quality of the photo, yep.. photos were taken using my phone.
I have been a big fan of durian but I'm afraid of it.. eating it I meant. It's pretty hefty in terms of its sugar and cholesterol content. I was initially thinking to bake durian butter cake with it. But I didn't. Instead I baked a lighter and 'healthier' one.
This recipe was adapted from Fong's Kitchen (link is here http://fong-kitchen-journal.blogspot.com/2013/08/durian-chiffon-cooked-dough-method.html?m=1). I have always loved baking chiffon using the tang mian method. Love that it remains soft and fluffy.
(chiffon pan size: 18cm)
30g butter (I omitted this and replaced with rice bran oil)
20g corn oil (I used rice bran oil)
1/4 tsp salt
(B) Sift together:
90g plain flour
1/4 tsp baking powder
(C) Mix together:
100g durian puree (if durian flesh is too dry, add 1 to 2 tbsp milk)
5 egg whites (I only used 4 whites)
70g sugar (I cut down to 60g sugar)
1/4 tsp cream of tartar (I omitted this)
1) Combine (A) together in a small sauce pot and bring it to gentle simmer. Once it starts to simmer, remove the pot from heat and stir in (B).
2) Pour (C) into step 1 and mix till combined. Set aside the batter.
3) Whisk (D) till peak form. Fold the meringue into the prepared batter (fold 1/3 portion of the meringue at a time). Pour the batter into an ungreased chiffon pan.
4) Bake in preheated oven at 170C for about 45 minutes (I baked mine at 140C for 35min in my Fotile oven).
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