Durian Chiffon Cake


Egg Yolk batter:

6 egg yolks

50g caster sugar

150g durian flesh (blended)

150ml thick coconut milk

¼ cup extra virgin coconut oil

140g cake flour

¼ tsp salt

Egg whites:

6 egg whites

¼ tsp cream of tartar

100g caster sugar
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 thick coconut milk. Whisk to combine.
  3. Add in blended durian flesh. Whisk to combine.
  4. Add in cake flour and salt. Whisk to combine.
  5. Add in extra virgin coconut oil. Whisk to combine and set aside.
  6. 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.
  7. Spoon out 1/3 of the beaten egg whites and mix into the egg yolk batter.
  8. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  9. Pour batter into a 20cm chiffon cake pan. Level the surface with a spatula.
  10. Bake in preheated oven at 170C for 1 hour.
  11. Remove can from the oven, invert the pan immediately. Allow to cool completely.

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