Durian Cake!!!!

Looks like a good strawberry cake, right?? But this is a durian cake!

Two layers of light sponge cake, sandwiching together a layer of durian mousse.

I filled it with durian, but you can use any seasonal fruits you like. Sweet strawberries would be awesome, or mangoes and kiwis too! Frost the cake with fresh whipped cream!


Chiffon Cake Base:
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A) 4 egg yolks, 1/4 tsp salt, 50g sugar, 1 tsp vanilla extract, 150g cake flour, 3/4 tsp baking powder,

75ml (0.3 Cup) corn oil, 110ml (0.4 Cup) water

B) 4 egg whites, 1/2 tsp cream of tartar, 50g sugar (equaling 100g sugar total, about 1/2 cup)

Method:

1. Sieve cake flour, baking powder together.
2. Mix egg yolks, salt, 40g sugar, vanilla extract well with a hand mixer. Mix well until pale in color, and egg yolks leave a ribbon.
3. Add into egg mixture corn oil and water.
4. Clean the beaters of the hand mixer. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in color. Add in sugar over 3 times and whip until egg whites are stiff.
5. Stir the sieved flour into yolk mixture. Then pour 1/2 whipped egg white into yolk mixture and blend well.
6. Pour yolk mixture into the remaining egg white mixture and blend well. But be careful, not to deflate the batter.
7. Pour batter into a baking pan lined with parchment paper and sprayed with oil. Bake at (375F) for 45 minutes or until cooked.
8. Invert cake on a cooling rack and leave to cool. Then cut cooled cake into 2 or 3 layers.

Note: One cake pan- you bake 45 mins. However, if you divide the batter in 2 pans, then bake for around 22-23 mins. Careful not to dry out the cake.

Also, if you leave the inverted cake to cool on rack, then the domed top will level out. You will have an even flat top for decorating.