AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
To see more photos on Jelly Cakes, please click below onto Aunty Yochana Jelly Cake at FB.






Monday, July 23, 2007

Durian Butter Cake






Ingredients:

250 gm. Butter
220 gm. sugar
5 eggs
120 gm. Durian flesh
60 ml. milk
40 gm. cake flour
200 gm. cake flour
50 gm. custard powder
1/2 tsp. Baking powder
1/4 tsp. Bicarbonate of Soda
1/4 tsp. salt

Method:

(1) Blend durian flesh with milk and mix in the 40 gm. of flour. Leave aside.
(2) Sieve flour with baking powder and bicarbonate of soda.
(3) Cream butter and sugar till light and fluffy.
(4) Add in eggs one at a time till well combined before the next addition.
(5) Add in durian and milk mixture and mix well.
(6) Fold in flour mixture and custard powder and mix till well blended.
(7) Pour into tube pan and bake at 175C for about 50 mins.
(8) Remove from cake pan and leave on cooling pan till cool before slicing.

**recipe adapted from Alex Goh's cake book.

28 comments:

Yaha said...

Yochana,

May I know where can I find the recipe for this ?
I might have the book :)

thanks

yochana said...

Hi Yaha,

This is from Alex Goh's cake book.

rgds

Anonymous said...

Hi aunty yochana!

I admire all your bakes, so tempting. Anyway can you share this yummy looking cake recipe please?. Now is durian season, I feel like trying it out. Thanks a lot.

Everything4sweets said...

hi aunty lucy, which one you like the best the durian chiffon cake ( you posted the recipes last time) or this durian butter cake ?,
thanks in advance for the answer :)

Anonymous said...

Aunty,
This is shan.
I think there's some mistake in the ingredients.
There are 2 "cake flour" which 1 with 40gm & another with 200gm?

Mool said...

Hi Aunty Yochana,

Is the amt of cake flour 200gm or 240gm?

Do u think I can replace by mango, because my kids don't like durain?

Please advise. Thanks.

Regards.

Anonymous said...

Hi Aunty Yochana,

In the ingredients listed, there are a 40gm cake flour and a 200gm cake flour.

But under the method, u only sieve flour (step 2).
Do we combine the 40gm and 200gm together ?
Please advise.
Susan

Anonymous said...

Thanks Aunty Yochana for sharing this delicious Butter Cake.

Rgds,
Nor

jiahui said...

hi aunty yochana

i realise there's a 40gm cake flour, and another 200 gm cake flour below it, so i'm kinda confused now. could you please enlighten..

n2inpink said...

dear Aunty yo,
thanks for sharing this wonderful recipes.

I'm going to try it tonight. couples of things check with you:
1. is there any reason to separate the cake flour? 200gr and 40gr, may i know for what purpose?
2. can i combine the custard powder in the method#2 ?

ask so many amateur questions hor?

thanks in advance

Chawanmushi said...

Hi yochana
Thanks for sharing the recipe here.
May I ask ... in the ingredints section you have 40 gm cake flour and then another 200 gm cake flour.
Or should it be altogether 240gm cake flour?tia

pp said...

Hi Aunty Yochana,

May I know why is it the cake flour stated twice on the recipe but of different weigh i.e 40gms and 200 gms?
Thanks for guiding.
have a nice day.

vb said...

Look so so tempting!!!!!!!! Tks for recipe. I will try to mk it tmr...but I saw cake flour listed twice......sorry, aunty, I am new to baking so pls advice me......

yochana said...

n2inpink

u can combine the custard powder with the flour.

rgds

yochana said...

Hi,

Sorry for the mistake. The 40 gm. of flour is supposed to stir with the blended durian and milk mixture so that it will be easier to mix later on cos if it's too watery, you take a longer to mix and the durian might sink to the bottom.

everything4sweets,

I should say that each cake has it's taste. The chiffon is very light cos it uses cornoil while the butter cake is buttery and more heavy in texture.

rgds

Tatiana said...

Hi Yochana
Thanks for sharing this great recipe. Could you pls share what was the size of the tube pan you used? Was it an 8 inch tube? Do you think a 9-inch round will work as well? Appreciate any tips you may have.
Thank you.
Tatiana

yochana said...

Hi Titiana,

I used a 9" tube pan.

rgds

Tatiana said...

Thanks Yochana. Will try it out the next chance I get.
Tatiana

Anonymous said...

Hi Yochana

Can i use more durian meat if i want to have a stronger durian taste?

Annie

yochana said...

Hi Annie,

You can add up to 150 gm to 180 gm.
Too much will cause it to become dense.

rgds

Elaine said...

aunty yo. i did this today without using a tube tray but a springform cake tin.. and it cracked!! :( what happened?

yochana said...

HI Elaine,

Cracked on top is quite a normal thing...as long as your butter cake is fine in texture and taste heavenly. Try using a cake ring the next round and see what happens. Please use eggs and butter which is at room temperture. I guess this will prevent the cracks on top.

rgds

Elaine said...

okies! thanks!! :D yes, it tastes really dense! i like!

lau said...

Hi Aunty,

I very admire your baking. Would like to try durian butter cake, can i know what type of milk u use? Thanks for recipe.


Joanne

yochana said...

Hi Joanne,

Any brand of fresh milk will just work as well...no particular brand needed.

rgds

Anonymous said...

Hi Yochana, I have an 8" tube pan, what adjustments do I have to make? Can I juz use the same receipe and same baking time?

Annie

Aunty Yochana said...

Hi annie,

Just use the 8" tube pan and while pouring and it's too much, just pour the balance into small cupcake mould and bake it as cupcakes.

rgds

Anonymous said...

Tks A. Yochana for this recipe. I don't have a tub pan, can I use a
tim with a removable base?