Durian Rice Flour Chiffon Cake

6:00 PM Unknown 0 Comments

My neighbour's daughter just came back from Japan and usually she would bring back some goodies from there for me. Since she loves durian, I thought it would be nice to bake this cake for her.

The cake was very aromatic from the preparation stage until baking and of course while eating it. Nice cake if you love durian and the cake is very soft and spongy.

Ingredients For Egg Yolk Mixture
5 egg yolks [I used size A eggs]
15 gm castor sugar [I used 1 tbsp]
40 ml corn oil
2 tbsp water
50 gm durian flesh [mashed until smooth] - best to use tender, fine durian flesh
60 gm cake flour [I used superfine flour]
30 gm rice flour
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
45 gm castor sugar [I used 3 tbsp]

Sieve both flours together and mix in the salt.
Separate egg yolks and whites into 2 separate bowls.
Beat egg yolks and sugar until creamy, drizzle in oil and water. Beating mixture as you drizzle in the oil and water until well blended.
Add in durian puree. Mix well.
Fold in sifted flours and mix until well combined.
Preheat oven at 160 degrees C for 10 minutes.
In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using]. Continue whisking and add in sugar in 3 batches. Whisk until soft to stiff peaks.
Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined. Then mix with the remaining egg white. Fold until well combined.
Pour batter into a 19-20 cm [7 inch] tube pan. Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
Bake in preheated oven for 40 minutes [another way - bake with bottom heat for 20 minutes, then both heat for another 20-23 minutes - to get a not too browned top].
Remove from oven and invert immediately to cool cake before slicing.
Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.