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