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
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60 comments:

  1. UnknownMay 03, 2007 8:17 pm

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

    thanks

    ReplyDelete
  2. Aunty YochanaMay 03, 2007 8:19 pm

    Sue,

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

    rgds

    ReplyDelete
  3. UnknownMay 03, 2007 8:26 pm

    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

    ReplyDelete
  4. Aunty YochanaMay 03, 2007 8:29 pm

    Yes Sue,

    I follow the recipe to the dot.

    rgds

    ReplyDelete
  5. AnonymousMay 04, 2007 2:49 am

    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.

    ReplyDelete
  6. UnknownMay 04, 2007 11:20 am

    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

    ReplyDelete
  7. Aunty YochanaMay 04, 2007 4:00 pm

    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

    ReplyDelete
  8. Aunty YochanaMay 04, 2007 4:07 pm

    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

    ReplyDelete
  9. CranberryMay 04, 2007 5:01 pm

    wow looks so inviting.. delish!

    ReplyDelete
  10. AnonymousMay 04, 2007 7:16 pm

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

    God Bless,
    Kellie

    ReplyDelete
  11. AnonymousMay 04, 2007 7:57 pm

    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! :)

    ReplyDelete
  12. Aunty YochanaMay 04, 2007 8:12 pm

    Thanks Kellie.

    rgds

    ReplyDelete
  13. UnknownMay 04, 2007 8:16 pm

    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

    ReplyDelete
  14. Aunty YochanaMay 04, 2007 8:18 pm

    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

    ReplyDelete
  15. UnknownMay 04, 2007 8:31 pm

    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

    ReplyDelete
  16. Aunty YochanaMay 04, 2007 8:36 pm

    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

    ReplyDelete
  17. UnknownMay 04, 2007 8:48 pm

    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

    ReplyDelete
  18. AnonymousMay 04, 2007 11:10 pm

    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.

    ReplyDelete
  19. UnknownMay 05, 2007 1:49 pm

    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

    ReplyDelete
  20. Aunty YochanaMay 05, 2007 3:53 pm

    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

    ReplyDelete
  21. karlsfoodieMay 05, 2007 4:10 pm

    thanx Lucy for posting recipe!!!!

    ReplyDelete
  22. UnknownMay 05, 2007 4:31 pm

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

    thanks

    ReplyDelete
  23. Aunty YochanaMay 05, 2007 4:38 pm

    Hi sue,

    I used corn oil for all my chiffon cakes.

    rgds

    ReplyDelete
  24. AnonymousMay 05, 2007 5:21 pm

    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

    ReplyDelete
  25. AnonymousMay 05, 2007 10:01 pm

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

    ReplyDelete
  26. Aunty YochanaMay 05, 2007 10:59 pm

    Hi Kellie,

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

    Try popular book store.

    rgds

    ReplyDelete
  27. AnonymousMay 06, 2007 7:11 am

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

    ReplyDelete
  28. AnonymousMay 07, 2007 7:12 am

    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

    ReplyDelete
  29. AnonymousMay 13, 2007 11:42 am

    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

    ReplyDelete
  30. Aunty YochanaMay 13, 2007 5:24 pm

    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

    ReplyDelete
  31. AnonymousMay 14, 2007 9:55 am

    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

    ReplyDelete
  32. Aunty YochanaMay 14, 2007 5:58 pm

    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

    ReplyDelete
  33. UnknownJuly 07, 2007 11:54 am

    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!!!

    ReplyDelete
  34. UnknownSeptember 15, 2007 2:44 pm

    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

    ReplyDelete
  35. Aunty YochanaSeptember 15, 2007 6:09 pm

    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.

    ReplyDelete
  36. AnonymousNovember 20, 2007 9:37 pm

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

    ReplyDelete
  37. Aunty YochanaNovember 20, 2007 10:30 pm

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

    rgds

    ReplyDelete
  38. AnonymousJanuary 09, 2008 5:09 pm

    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

    ReplyDelete
  39. Aunty YochanaJanuary 09, 2008 8:15 pm

    Hi cindy,

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

    rgds

    ReplyDelete
  40. ssJuly 14, 2008 12:43 am

    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.

    ReplyDelete
  41. AnonymousDecember 27, 2008 2:29 pm

    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.

    ReplyDelete
  42. Aunty YochanaDecember 27, 2008 2:50 pm

    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

    ReplyDelete
  43. AnonymousDecember 28, 2008 2:27 am

    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!!

    ReplyDelete
  44. AnonymousJanuary 11, 2009 11:55 pm

    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

    ReplyDelete
  45. CarrieFebruary 15, 2009 7:51 pm

    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..

    ReplyDelete
  46. Aunty YochanaFebruary 15, 2009 8:13 pm

    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.

    ReplyDelete
  47. CarrieFebruary 15, 2009 8:20 pm

    Hi aunty,

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

    ReplyDelete
  48. AnonymousFebruary 26, 2009 11:13 pm

    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! :)

    ReplyDelete
  49. Aunty YochanaFebruary 27, 2009 12:04 pm

    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

    ReplyDelete
  50. AnonymousMarch 03, 2009 3:46 pm

    Hi Aunty

    Can you scale down the recipe for 4 eggs?

    Regards,
    Nicole

    ReplyDelete
  51. Aunty YochanaMarch 03, 2009 4:15 pm

    Hi Nicole

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

    rgds

    ReplyDelete
  52. ericaMarch 29, 2009 11:14 am

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

    ReplyDelete
  53. ericaApril 01, 2009 10:47 am

    Hi aunty

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

    ReplyDelete
  54. AnonymousNovember 19, 2009 12:26 am

    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?

    ReplyDelete
  55. AnonymousNovember 19, 2009 12:27 am

    YUMMM!!!!!!!

    ReplyDelete
  56. ChrisMay 29, 2010 8:47 pm

    Hi!

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

    Chris

    ReplyDelete
  57. UnknownOctober 04, 2010 11:25 am

    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

    ReplyDelete
  58. Aunty YochanaOctober 05, 2010 10:24 pm

    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

    ReplyDelete
  59. umi987June 29, 2011 11:38 am

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

    ReplyDelete
  60. UnknownAugust 16, 2015 11:44 am

    Thank you Aunty Yochana for sharing this recipe. I managed to bake a tall tall cake like yours 😄

    ReplyDelete