Tuesday, December 24, 2013

Diva Durian Chiffon Cake

Masya Allah! Hubby brought back lots of durian but he went for a course for a week! In the end, my father, the kids and I have to finish the durian. Some of the durian has turned mushy so I grabbed a big knife and started to open all of the durian; some of them to make this light and fluffy chiffon cake, some to be eaten just as it is and some to make tempoyak. So, lets have a look at the recipe.

Diva Durian Chiffon Cake

8 egg yolks
80 g castor sugar
80 g vegetable oil
60 ml milk

Mix well all these ingredients with a blender or electric mixer.

8 white yolks
80 g castor sugar
1/2 tsp cream of tartar

1.Mix these ingredients so that it will be a meringue. 
2. Beat the egg whites until soft peak starts to form.
3. Add in sugar and cream of tartar and mix till it's hard. It's done when you turn over the bowl and the meringue doesn't fall.

180 g wheat flour
20 g corn flour

1. Beat flour with mixture A.
2. Add in mixture with a spatula and fold over the mixtures till well incorporate.
3. Pour the mixtures in a baking pan that has been lined.
4. Baked at about 180 degrees Celsius for about an hour or so till it's ready.

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