Musang King Durian Chiffon Cake

Musang King Durian Chiffon Cake


Egg yolk batter:

5 egg yolks

16g caster sugar

56ml canola oil

72ml full cream milk

72g Musang King durian flesh (blended)

120g cake flour

1 tsp baking powder

Egg whites:

5 egg whites

64g caster sugar

½ tsp cream of tartar
Preparation Instructions:

1. Preheat oven at 170C.

  1. In a mixing bowl, add in egg yolk and caster sugar. Whisk to combine.
  2. Add in full cream milk and canola oil. Whisk to combine.
  3. Add in blended durian flesh. Whisk to combine.
  4. Add in cake flour and baking powder. Whisk to combine and set aside.
  5. Beat egg whites with an electric mixer until bubbles form. Add in cream of tartar. Beat well. Mix in 1/3 of caster sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
  6. Spoon out 1/3 of the beaten egg whites and mix into the egg yolk batter.
  7. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  8. Pour batter into a 20cm chiffon cake pan. Level the surface with a spatula.
  9. Bake in preheated oven at 170C for 1 hour.
  10. Remove can from the oven, invert the pan immediately. Allow to cool completely.

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