When I first follow the original recipe, the flour is too much. It produces a dough instead of a paste. To salvage the mixture, I added some milk till the consistency of paste is obtained before I proceed. As the result, the cake is heavy. (Between a butter cake n a sponge cake)
As the cake is meant for my mother-in-law, I research on the chiffon cake and modified the recipe.
- Ingredients
- 6 eggs, separated
- 3/16 cup oil (45ml)
- 75ml of water or milk
- 3/4 cup of caster sugar (150g)
- 3/4 cups of cake flour (abt120g)
- 3/8 teaspoon of baking powder
- 3/8 teaspoon of salt
- Flesh of durians (roughly 500g)
- 1 tbsp milk
- 3 tbsp XO whisky (optional )
- 1/3 cup rum (optional)
- Fresh cream (for frosting)
- Directions
1.
Preheat the oven to 350F (190) degrees.
2.
In a med-large bowl whisk together the egg yolks, half portion of the sugar, oil and water. Till a fluffy mixture is obtained
3.
Sift the flour and baking powder and salt into a large bowl. Fold in the dry ingredients into the egg yolks mixture gently.
4.
In the bowl of an electric mixer, whip the egg whites on medium speed until light and frothy. Slowly add the remaining sugar and continue to beat until stiff peaks form.(do not overbeat)
5.
Add one-third of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites. Transfer to the cake tin.
6.
Bake for about 30-40 minutes or until a cake tester comes out clean. Invert the cake immediately and let it cool completely in the tin. Once cool run a knife around the cake to in order to un-mold the cakes. Lift the cake and run knife along the base before un-molding it completely. Cut cake into 3 round slices.
7.
Puree the durian flesh with milk till 80% smooth.
8.Place one layer on a cake stand. Optional: Brush the surface with rum generously.
9. Spread half portion of the durian purée on the layer cake n spread another layer of cake with the fresh whipped cream and stack together.
10. Repeat step 9 with another layer.
11.
Frost the top of the cake and the sides with fresh cream frosting.
The chiffon cake is light and fluffy. It melts into the durian purée in your mouth.
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