Sunday 11 August 2013

Durian Chiffon by Sharron Wee

Durian Chiffon ( Thanks to Amanda Tay for guiding me with the recipe!! <3)


5 eggs ( separate the whites and the yolks)
110g cake flour
90ml evaporated milk
200g of durian flesh ( blended)
50g caster sugar
1/4 tsp baking powder
1/4 cup oil
1/2 tsp vanilla essence
1/4 tsp cream of tar tar


Prepare the egg yolk mixture first. Leave egg whites aside in a clean bowl

Sift the flour and baking powder together in a bowl and leave aside

Add 20g of the caster suger to the egg yolks ad beat till creamy and fluffy

Add the 1/3 of the durian puree into the mix and stir well, followed by /3 of the sifted flour and fold well. Repeat till durian puree and flour are used up

Add in vanilla essence, oil and gently mix. Leave the bowl aside to work on the egg white meringue

Beat egg whites till frothy, add cream of tar tar and gradually add the rest of the caster sugar

Continue to whisk till stiff peaks

Take 1/3 of the egg white and add to the batter. Gently fold in to the egg yolk mixture. Repeat till egg white are used up. Do not over fold

Pour batter into chiffon cake mould, gently tap the sides to release air bubbles trapped inside

Bake in preheated oven at 150deg for at least 60mins

Remove from oven , invert mould onto and allow it to cool for another 45 mins.

Once cooled, remove cake from mould.

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