Durian stalls can be sighted almost everywhere in Penang island now. In fact, Penang is celebrating durian festival througout the month of June 2010. We are planning to check it out next week, hopefully it would not be too crowed during school holiday. I have not tasted the real Penang durians yet, hear say it is only available in Penang?
Since we moved back to Malaysia in 2008, I always baked or made something with durian during durian season. Durian chiffon cake this year, simple one and all of us loved it. This recipe makes a 8" cake, but I halved it and baked in a 6" mould for 25-30 minutes.
My boy kept bugging me for the cake, could not wait till it cooled completely. Soon after I took the cake out from oven, he sniffed it.
John: Mama, cake please.... (sniffing the cake)
Mama: Cake very hot... later.
John: Okay... (with spouting mouth)
Few minutes later, he came to me... "mama, cut... happy birthday, cake...". Then? We sang the birthday song happily and cut the cake. Pretend play with real cake.
Ingredients (8"):
A
4 egg yolks
20gm caster sugar
40gm vegetable cooking oil
30ml milk
¼ tsp salt
½ tsp durian essence (optional)
B
100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
½ tsp baking powder
C
4 egg whites
100gm caster sugar
⅛ tsp cream of tartar
D
½ cup durian flesh, pureed
Directions:
- Preheat oven to 170 degree C.
- In a large mixing bowl, whisk together ingredients A until combined.
- Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
- In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
- Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, and lastly stir in durian puree. Stir until just combined.
- Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
- Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.
hi lydia!! natto again! :D waaaaaaa...durian chiffon sure bau dia ni satu rumah, n skrg ni kat mana2 blog pun byk buat kek chiffon ni yg ni mmg i masuk list :-) thanks for sharing ;-)
ReplyDeleteHi Lydia,
ReplyDeleteCan i know the weight of 1/2 cup of durian puree ?
Thanks.
Juliet Khoo
Hej Lydia
ReplyDeleteYou have great recipes.
Can you please teach me the best way to remove the cake from the chiffon pan. My cake always get stuck on the top. Is oiling the pan a good idea ?
thanks
melanie
natto, bila nak buat durian chiffon ni?? dah balik msia ke?
ReplyDeleteJuliet,
Sorry, I didn't weigh the durian. FYI, I am using 250ml size cup.
Melanie,
I think chiffon cake suppose to get "stuck", try to run a thin and sharp knife around to remove it. Do NOT oil the pan, otherwise your chiffon will not "climb" up and rise nicely.
I like durian but not yet taste any dishes using
ReplyDeletedurian to cook, so nice the cake turn out . I think i will try this recipe but my chiffon cake mould is 9inches, must double the recipe?
Eng Soo Kee,
ReplyDeleteThis recipe makes 9" chiffon, so don't have to double up. All the best!
Awesome recipe. This is so unique. I will surely give this one out a try in the near future as I definitely love durian. The recipes are als very easy to follow compared to other recipes I have seen. It would definitely well with a hot cup of coffee made from one of my espresso pots at home. Thanks!
ReplyDelete