Durian chiffon cake - Serene Tan ***

5 egg yolks
10g sugar

50g water +120g durian meat (blend till smooth)

70g corn oil
120g cake flour

5 egg whites
70g sugar
1/2tsp cream of tartar

1. Add sugar into egg yolks, hand whisk till sugar dissolved
2. Add in corn oil, mix well
3. Add in durian mixture, mix well
4. Sift in flour, stir until well combined
5. Whisk egg white with electric mixer, add in cream of tartar, continue whisk at medium speed
6. Slowly add in sugar, continue whisk at high speed till soft peak form
7. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined
8. Fold in remaining meringue in 2 batches using spatula
9. Pour batter into chiffon tube pan and bang pan on counter top to remove big bubbles
10. Bake in preheated oven at 160C fan forced for 45 mins
11. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool

(can also add in 50g of coconut milk to the egg yolk mixture for enhanced aroma if u all want..)

Enjoy baking & filling the house with durian aroma!

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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