Durian Chiffon - by Derek Woo

Here's the recipe.
Do note that bake time is different for every oven so please visually check for doneness. I used a cake tester.

Ingredients (Pt 1)
6 Egg yolks
50g Castor sugar
100g Fresh durian flesh (pureed)
50g Corn oil
100g Coconut milk
10g fresh milk
Yellow colouring (optional)

1. Mix egg yolks and sugar until the sugar is dissolved in a mixing bowl
2. Stir the corn oil and coconut milk together then add in the egg yolks mixture
3. Continue to stir well and lastly add in durian flesh and colouring
4. Combine well

Ingredients (Pt 2)
125g Plain flour
1 tsp Baking powder

5. Sift the above twice and add into the egg yolks mixture
6. Mix well till smooth and set aside.

Ingredients (Pt 3)
6 Egg whites
1/2 tsp Cream of tartar
80g Castor sugar

7. Whisk egg whites, cream of tartar and sugar till stiff peak form
8. Use hand to fold the egg whites into the egg yolks
9. Pour into a chiffon tin (I used a 23cm tin)
10. Preheat oven and bake at 150C for 15mins with baking tray above the tin so the top will not get burnt before the cake is ready
11. Remove the tray and continue for another 25mins
12. Remove the cake from the oven and invert the mould so the cake will not flatten
13. Allow the cake to cool completely before removing the cake from the mould (about 2 hours)

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