Durian Cake

I had originally wanted to bake this for Mr Milo's birthday this year, but when I gone to the supermarket to get the ingredients the day before his birthday, the sotong that I am forgot to get the durian. (so duh!  I know.)

So two nights ago, we finally bought some D24 durian (3 boxes) for the express purpose of finally making this cake.

It has a chiffon cake base, and way more durian pulp than in recipes I've seen in online recipes just because that's how much I had on hand.

It was yummy, even if I do say so myself.



Ingredients:
Chiffon Cake base

(A)
1 cup cake flour
1 tsp baking powder
1/2 tsp salt
50g caster sugar
1/2 tsp vanilla essence
4 egg yolks
50 ml milk
50 ml oil

(B)
4 egg whites
50g sugar
(most recipes call for 1/2 tsp of Cream of Tartar, but I omitted it as I did not have any)

Durian Cream
200g Whipping Cream (I used President)
2 tbsp icing sugar
Mashed Durian (I had about 500g's worth, and I mashed it by hand, rather than in a blender as I wanted the fibers.  Most recipes called for 180g to 200g of durian puree to about 250g or more of whipping cream.  I guess it personal preference as to whether you prefer it more creamy or 'duriany'.  I went 'more duriany'. :P)

Directions:
Chiffon Cake

Preheat oven to 180C.

A Mixture
1)
Sift flour and baking powder together.
Add salt and mix well.

2)
In a stand mixer,
Beat egg yolks and sugar
Add in milk, oil and vanilla essence and beat some more
Add in flour, baking powder and salt mixture and beat till batter is smooth

B Mixture
In a separate bowl,
Beat egg white, sugar (and cream of tartar) until soft peaks form. (some other recipes say till stiff, but I did the next step before checking, so...)


Take a some of B mixture to add to the A mixture.
Mix them thoroughly
Then, add all of the B mixture to the A mixture.
Fold in by hand gently until well mixed.
(Ensuing mixture seemed runny to me, but that was probably because the egg whites were not stiff enough)


Pour into a 9-inch cake tin (un-greased and un-lined)
Bake at 180C in the middle of the oven for 40 minutes, or until a skewer inserted in the middle of the cake comes out clean.
Invert cake over board/plate (to catch crumbs) until cool. (This is apparently to prevent the cake from sinking under its own weight and losing its volume)


Durian Cream
Whip the whipping cream until it looks like whipped cream.
Mix in icing sugar (depends on how sweet your durian is)
Add in mashed durian pulp and mix well. (I did this by hand)

Assembly:
When the cake is cool, slice cake horizontally. Since I had so much durian cream, I sliced the cake into 3 layers.
Spread the durian cream mixture between each layer.
Cover the whole cake with the durian cream mixture and place in the refrigerator to chill/set.