AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Saturday, May 05, 2007

Durian Chiffon Cake





Ingredients:

Egg Yolk Batter:

6 egg yolks
150 ml. coconut milk
4 Tbsp. Corn oil
1/4 tsp. salt
150 gm. Durian Puree
1/4 tsp. durian essence
50 gm. caster sugar
140 gm. Plain flour

Egg White Foam:

6 egg white
1/4 tsp. Cream of Tartar
100 gm. Caster Sugar

Method:

(1) Mix all the egg yolk batter together. Stir till smooth.
(2) Whisk egg whisk till slightly forthy then gradually spoon in the sugar till finish. Whisk at high speed until forthy adn stiff peak form.
(3) Gently fold beaten egg white into egg yolk batter.
(4) Pour batter into a 22 cm. chiffon cake pan (I used 25 cm.). Bake at 175C for about 45 mins. or until cooked.
(5) Remove cake from oven and invert the pan onto a wire rack and leave it to cool completely.
(6) Remove cake from pan and serve.

**Recipe adapted from the book: "Chiffon Cake is Done" by Kevin Chai

59 comments:

sue said...

this durian cake looks so inviting and yummy delicious. Kindly share the recipe.

thanks

yochana said...

Sue,

it's from Kevin Chai's book - chiffon cake is done.

rgds

sue said...

thanks i will buy the book...did u follow the recipe to the dot. Because most time i follow book..end up not sucessful.

thanks

yochana said...

Yes Sue,

I follow the recipe to the dot.

rgds

Anonymous said...

Dear Yochana,
I know how to make chiffon cake, I just want to know when you put the durian ,did you have mashed the durian ?, I am sorry to ask you because I am not able to buy the book because I live far away in north america, thanks a million for your kind help.

Jenny said...

Hi Aunty

I just bought Kevin Chai's book - chiffon cake and noticed that he doesn't use baking powder at all, most of the time self-raising flour. In fact, this particular durian chiffon cake uses only plain flour!! Is that right or is there a printing error? Howeve, r cake looks much nicer and higher than the one in his book though.

regards

yochana said...

Hi Jenny,

I followed Kevin Chai's recipe to the dot so no mistake in his book. The only thing that I did not follow is the size of his chiffon tin. I always use a size bigger than what he suggested and still my cake is higher than his?? blur.... Any problem, do get back to me.

rgds

yochana said...

Hi anonymous,

Yes you have to mashed the durian into puree and then mix with coconut milk. You can get durian over there? Since you can't get the book, please let me know if you need the recipe.

rgds

Cranberry said...

wow looks so inviting.. delish!

Anonymous said...

Love your new bakes as in Chiffon Cakes, Aunty Lucy ..

God Bless,
Kellie

Anonymous said...

Dear Aunty,

Me too..:( I'm far from getting it as I'm now in Aus. Do you mind sharing the Durian and Taro chiffon with me too? Thank you Aunty! :)

yochana said...

Thanks Kellie.

rgds

Bridget said...

Hi,
Love your site always makes me happy visiting. Everything looks so yummy. I can only wish to do 1/10 of what you do. Not sure how you do it but keep it up. So, my question is... where can I get Kevin Chai's book? I've googled it, checked ebay, amazon.com, etc, etc and found nothing. Please help!!
Thanks,
Bridget

yochana said...

Hi Bridget,

I don't know where you are residing. In Singapore and Malaysia, we can get it from Popular Book Store. I bought mine from Sun Lik at Seah Street, next to Raffles Hotel.

rgds

Bridget said...

Hi Yochana,
Sorry, I should've mentioned that I live in the US. Is the book in English? Thank you for your quick response....again love your site.

Bridget

yochana said...

Hi Bridget,

This chiffon cake book is written by a Malaysian..don't think it's selling in amazon.com.

I will post the durian chiffon cake for you then.

rgds

Bridget said...

Thank you so much Yochana. Sorry to be such a pain. I'll also post a "want it now" on ebay, maybe someone will sell it. Sounds like he's has a lot of good recipes and you seem to like his books for your other cakes as well, so that's enough for me to want it lol.
Bridget

Anonymous said...

Dear yochana, thank you answering my question for the tips to puree the durian, if you don't mind to share the recipes and If you have time offcourse :),
Thanks alot.

sue said...

i finally bought mine but was more excited bout yr cakes than his in the book...LOL
Yr durian chiffon cake A+ and Kevin chai maybe a B+ ...i don't meant to b mean but whoever hv bought his book n compare to your cotton soft magestic looking durian chiffon cake will know what i really trying to mean.

Aunty lucy...i'm used to using cake flour in chiffons but the recipe 4 durian chiffon asked for plain flour...i'm worried i will fail in the proses since i have not used PF before.
Did u used the normal PF as well?
The recipe also uses cooking oil but i though corn or veg oil is the most ideal in chiffons. Which did u used?

soree 4 being so "cheong hei" but the book does confused me a bit.

thanks

yochana said...

Hi sue,

It' good to be "cheong hei" LOL.

tobe very frank with you, even an ordinary plain flour will produce a good soft chiffon. The important part of baking a chiffon cake is the egg white part...very naughty.

Cake flour is good for chiffon. Continue using cake flour...for Kevin Chai's recipes, you don't have to follow him to the dot. Do what you're comfortable with.

rgds

karlsfoodie said...

thanx Lucy for posting recipe!!!!

sue said...

The recipe also uses cooking oil but i though corn or veg oil is the most ideal in chiffons. Which did u used?

thanks

yochana said...

Hi sue,

I used corn oil for all my chiffon cakes.

rgds

Anonymous said...

Thanks Aunty Lucy for the recipe, I went to Sun Lik just now to look for the book but couldn't find it .. waiting for your Taro Chiffon recipe too!

God Bless,
Kellie

Anonymous said...

Thanks a millions Yochana for posting the recipes :) that I am asking. Happy baking .....

yochana said...

Hi Kellie,

Did you ask Mrs. Wong when the new batch will be arriving?

Try popular book store.

rgds

eliza said...

hi yochana,
thanks for sharing the recipe, I'd like to try this one day :)

Anonymous said...

I didn't ask the staff because I was also busy looking at their stock .. haha ! Maybe shall try Popular when I have the chance to go out again .. :) Thanks again

God Bless,
Kellie

Anonymous said...

hi,

i have tried to do a chiffon cake but the skin got off when i tried to invert it from the pan. Plus, it was very hard to pull it off. I had to slide my fingers under the cake to push it out. Can you tell me why?

Keysia

yochana said...

Oh my God Keysia, you cannot use your fingers to take out a chiffon cake. When the cake is completely cooled, use a knife to loosen the rim (from the rim to the base) then pull out the whole cake. Then the next thing to do is to use the knife to loosen at the tube and then put your knife horizontally at the base and slide forward and backwards and then invert over...tada....your cake is out. Hope you understand...

rgds

Anonymous said...

ooh, hum, i take it that the pan must be removable ? because my tube pan is already altogether. is that what you mean ?

thank you for your earlier quick response!

Keysia

yochana said...

Hi Keysia,

For chiffon cake, you need to use loose bottom tube pan. The one you described is for making monkey bread whereby you have to grease the tin in order for the bread to come out.

rgds

Jam said...

Hi aunty, thanks for sharing the recipe. I've tried it out since it's durian season and it's v nice and soft. I scaled down the recipe to use 4 eggs and 100g durian but it still rose above my 23cm pan!!!

rosloh said...

Hi Aunty
I failed in my durian chiffon. It dropped off from the pan when inverted to cool straight from oven. The texture was moist. I used cake flour. What had happen, please advise. Thanks

yochana said...

Dear Rosloh,

It's a sign of being undercooked. try to extend your baking time to another 8 to 10 mins. or till cooked.

rgds.

Anonymous said...

Hi Aunty Yochana,
sorry to ask a silly question. Can I use full cream fresh milk to substitute the 150ml coconut milk?
Cheryl

yochana said...

oh yes, you definitely can. It's will be better if you use evaporated milk to substitute.

rgds

Anonymous said...

Hi Yochana,

I'm in NZ. I can't get fresh durian here, however, i manage to get the durian essence though. So what should i use to substitute the durian puree?

Regards
Cindy

yochana said...

Hi cindy,

Perhaps you could substitute with sweet potato paste. Use about 100 gm,. instead.

rgds

ss said...

Hi Aunty,

I love your blog and all those mouth watering recipes.

I tried this durian cake today and it turned out wonderful, but only one problem, the top of the cake cracked terribly. I have change to bottom heat only after 15 minutes and later cover with a peice of aluminium foil, but still couldn't save the problem. Can you tell me what's gone wrong?

Thank you.

beginner said...

hello aunty..wow this chiffon looks so yummy.can aunty please guide me if i can instead of using the tube pan, can i just bake it in a normal cake pan (without tube) and will it still turn out as nice? thanks so much.

Aunty Yochana said...

Hi beginner,

Technically it should be able to work. You use a normal pan (no greasing) and after baking, invert onto a cooling rack and leave it to cool completely before removing from pan.
rgds

beginner said...

thanks a bunch aunty!!i went to buy durian and made this cake immediately after i read your prompt response and voila! it is so wonderful..of course it is not as high as using the tube pan but it is still so yummy.thank u again aunty!!

Anonymous said...

Hi Aunty Yochana,

I tried baking the durian chiffon 2 weeks ago and it was very successful. It was moist, not too dry yet tall and yummy. My family, who always complains about my cakes finally approved of this one! Thanks for a great recipe!

Rgds,
Janice

Carrie said...

Hi Aunty yochana,

May I know if its ok for me to share this recipe on KC? Actually I've already posted it up and I don't know that I can't do that w/o asking you. Please let me know if I can share share this on forum, if not possible, I'll remove the post.

Once again, so sorry..

Aunty Yochana said...

HI Carrie

What you can do is to mention the source of recipe...the link to my blog then it's o.k. otherwise it has to be removed from KC.

rgds.

Carrie said...

Hi aunty,

Okie, I'll go and edit it now.. Thank you so much!

Shirin said...

hie Aunty Yochana,

I'm baking this chiffon cake tomorrow as i had bought some durian just now back from work. But i realised that i don't have any cream of tartar. Can i omit it instead?

And what is the purpose of the cream of tartar used in this recipe? Is it mandatory?Pleas, please do tell me as this is the first time i'm baking this...

Thank you! :)

Aunty Yochana said...

Hi Shirin

O.K. no problem..you can omit the cream of tartar. It's to stabilize the egg white and gives a little more volume. Perhaps 1/2 tsp of lemon will do the trick.

rgds

Nicole said...

Hi Aunty

Can you scale down the recipe for 4 eggs?

Regards,
Nicole

Aunty Yochana said...

Hi Nicole

yes you can use 4 eggs...use a calculator and scale down yourself.

rgds

erica said...

Hi aunty
Need your advice. Can I sub 150g cream cheese for the durian, and 150ml fresh milk for coconut milk? Tks.

erica said...

Hi aunty

can u pls advise if I can substitute the durian puree for cream cheese and coconut milk for fresh milk? Tks

Anonymous said...

Hi Aunty,

I was just wandering, I don't have any durian essence. Would this cake still work (taste wise) if i don't use the essence?

Anonymous said...

YUMMM!!!!!!!

Chris said...

Hi!

Just wondering if you know where to get durian puree in Singapore? Thanks! :)

Chris

phua said...

Dear Yochana,

I try your chiffon cake, it nice and soft but my chiffon cake height is not high 发不够高and the texture is not so fluffy like your.
My egg white is fluffy but i use low speed to to beat my egg white (shoud I use high speed). My cake tin size is 20cm so is there any problem in the cake tin size also.

Please advise, thanks.

Regards

Serene

Aunty Yochana said...

Hi Phua

You have to whisk your egg white at high speed, cannot use low speed. You must also know how to fold your egg white into the egg yolk mixture.

rgds

umi987 said...

tks for share the recipe. It's very delicious. And... can i post ur recipe on my blog? plzzzzzzzzzz!