Monday, May 07, 2007

Durian Cream Cake





Durian Sponge cake:

250 gm. Optima Flour
1 tsp. ovalette
70 ml. Corn oil
4 nos. cold eggs
60 ml. water
50 gm. durian puree
1 tsp. Durian paste (optional)

Durian Cream: 300 gm. Durian meat - mashed
100 gm. Non-Dairy whip cream

Some whipped cream for covering whole cake
Slice almonds - roasted - for the sides

Method:

(1) For sponge cake: mix all the ingredients together in a mixer bowl except cornoil and durian puree. Whisk till thick.
(2) Add in some cornoil into durian paste and mix till well combined.
(3) Fold cornoil mixture into egg mixture and then pour into a 9" round tin and bake at 180C for about 35 to 40 mins.
(4) Leave cake to cool on a wire rack and then slice into 3 layers.
(5) For filling: Stir whip cream into the mashed durian and then spread onto the sliced cakes and sandwich them together.
(6) Cover cake with whip cream, cover the sides with sliced toasted almonds and then decorate cake as desired.
(7) Simple and yet delicious.
at

49 comments:

  1. UnknownMay 03, 2007 8:20 pm

    Wow the colour of the cake so pretty and seems to hv lots of durian in them to hv such a pretty yellow colour.....is it very yummy?
    can u share the recipe..as the durian season is around the corner.

    thanks

    ReplyDelete
  2. bianbianMay 03, 2007 9:04 pm

    Hi Yochana,
    I was just thinking of how to make durian cake and here you are with your lovely durian cake. Care to share how to do it if i would like it just like a mango cake using ring to guide and having the durian mousse coating the whole cake.

    ReplyDelete
  3. Aunty YochanaMay 03, 2007 9:11 pm

    Hi bian bian,

    You can cover the cake with mousse but it's best if you cover the exterior with some fresh cream thinly so that your mousse will not dry up. This cake is not using mousse. It's a durian cream.

    rgds

    ReplyDelete
  4. AnonymousMay 04, 2007 1:04 pm

    Hi Yochana
    Thanks for all the beautiful artwork. My girl told me your 'chocolate n lemon madeleines' look so good. May i make a request for the recipe, please? regards

    Nico

    ReplyDelete
  5. CranberryMay 04, 2007 5:24 pm

    Nice durian cake, Lucy.

    ReplyDelete
  6. AnonymousMay 04, 2007 7:49 pm

    Aunty...nice durian cream cake!! mind to share the recipe!! Yummy!thank you!!

    ReplyDelete
  7. AnonymousMay 05, 2007 10:54 am

    Oh, that looks so yummy!

    Brenda
    aka mummygirl

    ReplyDelete
  8. AnonymousMay 05, 2007 1:03 pm

    Hi aunty,
    Care to share this recipe with me? I thought of making this cake for mother's day.....


    Thanks.

    Jacelyn

    ReplyDelete
  9. MEMay 08, 2007 8:42 am

    hi aunty yochana, yummy cake *slurp* :)
    can i check with u, where to et ovalette and optima flour?
    is it available in any supermkt?
    thks!

    alice

    ReplyDelete
  10. AnonymousMay 08, 2007 9:31 am

    Thanks Lucy for sharing the recipe. Would like to clarify the following:
    1. To make durian puree, we have to blend the durian meat and then sieve?
    2. Do we need to whip up the cream to stir with the durian meat?

    Rgds,
    Anc.

    ReplyDelete
  11. Aunty YochanaMay 08, 2007 5:36 pm

    Hi alice,

    if you're in Singapore, you get can them at Sun Lik or Phoon Huat. Supermarket like NTUC or Giant also sells them.

    rgds

    ReplyDelete
  12. cheerinotesMay 08, 2007 10:05 pm

    Hi Aunty Lucy, please pardon me if this is a repeated post. I encountered some problems when I tried posting 2 questions earlier. I plan to bake this cake for Mother's Day so would appreciate your kind advice. Do I use all the corn oil as Step 2 stated "some corn oil". Can I use the cylinder whipped cream for covering the whole cake?

    Thanks.

    Regards,
    Cindy

    ReplyDelete
  13. Aunty YochanaMay 08, 2007 10:17 pm

    Hi cherrinotes,

    the "some" cornoil comes from the 70 gm. cornoil.

    cylinder whip cream?? do you mean those spray type for ice-cream?
    I guess you can but I've never tried this. Just spray onto the cake and use a palette knife to smoothen it.

    rgds

    ReplyDelete
  14. cheerinotesMay 09, 2007 8:21 am

    Hi Aunty Lucy, thanks for your prompt response. At which step do I put in the rest of the corn oil? For the whipped cream covering the whole cake, do you whip by using the whipping cream since you do not use the ready-made whipped cream?

    Regards,

    ReplyDelete
  15. MEMay 09, 2007 2:39 pm

    thks for ur reply aunty yochana, will search for them :)

    alice

    ReplyDelete
  16. Aunty YochanaMay 09, 2007 5:20 pm

    Hi cherrinotes,

    Pour in the balance of the cornoil when the batter is thick. Gently mix and then pour batter into tin.

    As for whipping cream, you can use "Value Pride", "Pour N Whip", "Rich". There are many brands. Any non-dairy whipping cream will do.

    rgds

    ReplyDelete
  17. cheerinotesMay 10, 2007 9:21 am

    Aunty Lucy, thanks for your advice!

    Regards,
    Cindy

    ReplyDelete
  18. ZuryneeMay 13, 2007 9:10 pm

    I made this for mother's day for my mom n mil, it's very nice. I up the durian in the sponge and they came out nice. Thanks Lucy for sharing this lovely yet easy recipe ;-) This is a keeper.

    ReplyDelete
  19. cheerinotesMay 15, 2007 2:29 pm

    Aunty, I baked this last Sunday but my sponge cake was so flat and dense that I have to bake another one. However, it became a little soft the next day after it was left in the fridge overnight. What could be the cause of it? Did I over-beat the sponge cake batter? What does it mean if a recipe said "do not deflate the eggs when mixing"? How to gauge? Appreciate your advice. TIA!

    ReplyDelete
  20. Aunty YochanaMay 15, 2007 9:41 pm

    Cherrinotes,

    this optima sponge cake is very easy to do. When beating the eggs mixture do not add in the cornoil. Mix the cornoil with the durian puree and use a spatula to lightly fold into the mixture. It shouldn't collapse cos there's ovalette there.

    rgds

    ReplyDelete
  21. cheerinotesMay 16, 2007 9:22 pm

    Thanks, Aunty. Guess I've to bake more to gain more experience! :D

    ReplyDelete
  22. Maya YunosJune 28, 2007 5:09 pm

    Hi Aunty. I intend to bake this cake for my brother's bday on Saturday. I might not have enuff time to cook and bake at the same time. Can I bake the cake on Friday nite and keep it in an air-tight container and cream it on Saturday? Can i use the sponge mix from phoon huat instead of the optima flour? Advice appreciated. Thanks a million :)

    ReplyDelete
  23. Aunty YochanaJune 28, 2007 8:26 pm

    Hi Maya,

    Of course you can bake the cake in advance and keep it overnight, it's better. I used optima flour and frankly speaking I don't like the sponge mix from Phoon Huat...it fails sometimes. Please buy the optima flour from Sun Lik.

    rgds

    ReplyDelete
  24. AnonymousJuly 18, 2007 7:59 pm

    Hi Aunty Yochana,
    My baby will be turning 3 this weekend and i'd like to try to bake this cake. FYI, i'm new to baking and all your recipes that i have tried have turned out well esp the butter cake. thank you very much. I'd just like to inquire with regards to the whipping cream covering the whole cake, do we need to whip it first? BTW i'm buying the loose non-dairy whip cream which does not come in a tin or box. thanking you in advance.

    Siew peng

    ReplyDelete
  25. Aunty YochanaJuly 18, 2007 10:00 pm

    Hi siew,

    first of all, happy birthday to your baby.

    Yes you have to whisk your whip cream till thick before creaming your cake.

    rgds

    ReplyDelete
  26. SimonneAugust 04, 2007 12:23 am

    Hi Aunt Yochana,
    Thanks for posting this recipe. I try them this morning and it was good. One thing is i bake them in 9" square pan. So my cake is a bit short. I think i should try on 8" round next baking-I will bake again tomorrow!

    ReplyDelete
  27. AnonymousMarch 09, 2008 3:01 pm

    Hi Aunty Yochana!

    For the whipped cream, is it that I have to whip the whipping cream (liquid state) alone till stiff so I can use it to cream the cake. Do I need to added in icing sugar when I'm whipping it?

    ReplyDelete
  28. Aunty YochanaMarch 09, 2008 5:19 pm

    Hi Carrie,

    For non dairy cream, it's always sweetend so you don't need to add in icing sugar.

    You have to thaw it to liquid state before whipping. Make sure it's still cold. Dont leave it in the room till it gets warm. The whipping cream will lose it's strength and will not be able to whip to a stiff peak form.

    rgds

    ReplyDelete
  29. CHRISTOHApril 24, 2008 5:33 pm

    Hi Aunty Lucy,

    As a rough guide, how long does one need to whip the cream? I tried today using Greenfields Whipping Cream but it turned out disastrous. Think I may have overwhipped it cos the end product was yellow a bit lumpy. This is my 1st time trying to do whipped cream and it was harder than i thot? Appreciate your tip and advice on how i can get it better next time round. Thks n warmest regards.

    ReplyDelete
  30. Aunty YochanaApril 25, 2008 9:23 pm

    Hi chris,

    you could be using a 35% fat content Whipping cream. You have to watch this cream while it's beating because they separate very quickly. Stop the machine as soon as it's thick.

    rgds

    ReplyDelete
  31. AnonymousSeptember 18, 2008 4:21 pm

    Hello Aunt Yochana,

    I just wanna ask how you estimate the weight of the durian meat when purchase @supermarket? What is Ovalette??

    Warmest regards,
    Mandy3195

    ReplyDelete
  32. Aunty YochanaSeptember 18, 2008 4:55 pm

    Hi Mandy,

    I can't tell how much is the weight of the durian meat cos all durians are of different sizes and thickness. Not possible to know.

    Ovalette is a cake stablilizer.

    rgds

    ReplyDelete
  33. AnonymousSeptember 26, 2008 5:03 pm

    Hi Aunt Yochana,

    Thank you for answering my queries. Here's one more:
    I can't find Durian Puree so can i replace it more durian meat instead??

    Warmest Regards,
    Mandy3195

    ReplyDelete
  34. Aunty YochanaSeptember 26, 2008 5:47 pm

    Hi Mandy

    Durian puree means blended durian meat. Just blend the durian meat.

    rgds

    ReplyDelete
  35. AnonymousOctober 22, 2008 7:47 pm

    Hi aunty yochana. :)

    I'm going to bake this cake for my little cousin's birthday this Saturday. I would like to know if i can substitute cream of tartar or baking soda for the ovalette because i don't have any? If so, how much should i put in? And also, is it okay if i use the durian meat right away without blending it? Thanks in advance! Your a great baker! :D

    Love,
    Kai

    ReplyDelete
  36. Aunty YochanaOctober 22, 2008 9:34 pm

    Hi,

    If you don't have ovalette, just omit it or try the traditional sponge cake.

    Use a fork to roughly mash the durians...

    rgds

    ReplyDelete
  37. AnonymousOctober 23, 2008 11:06 pm

    Hello again! :)

    Thanks for the fast reply. I've decided to buy ovalette since there's quite a few recipes that require it. I'll bake this cake this saturday and tell you how it goes after that! :D Thanks once again!

    Love,
    Kai

    ReplyDelete
  38. AnonymousOctober 25, 2008 11:32 pm

    Hello Aunty! :)

    I baked the durian cake today. I had to bake another sponge cake because mine was very flat! I put 'ovalette special' into the first sponge cake and its flat. I omitted it for the second sponge cake and its the same result. May i know where have i gone wrong? The thickness of one sponge cake is about 2cm only. But anyway, it turned out great - i used only durian meat, w/o any cream! :D

    Love,
    Kai

    ReplyDelete
  39. Aunty YochanaOctober 26, 2008 6:09 pm

    Hi Kai,

    Did you dump everything into the pan and beat? You must not beat the durian paste and cornoil together. You fold them in after the batter has been beaten.

    rgds

    ReplyDelete
  40. UnknownFebruary 14, 2009 11:26 am

    hi aunty yochana, chance upon your blog when i googled for optima cake recipe.

    i've encountered the same problem as some of the people here, that is my sponge cake turn out to be so short, i cannot cut the cake into 1/2.

    for you info, i'm using another durian cake recipe that is similar to yours.

    instead of cornoil, it call for melted butter. and i do not mix any durian meat or durain puree into it, but just durian essence.

    i mix everything except the butter and stir for around 10mins (when mixture is pale yellow) as the recipe ask for, not till thick. and i added in melted butter thereafter.

    may i ask, is that the reason why the cake is so "short" in the end?

    does the egg mixture have to be absolutely thick before adding in any form of oil?

    how do i gauge whether the egg mixture is thick or not?

    what is the difference between durian puree & durian meet?

    pardon me for a whole load of question, as i'm just an amatuer in baking.

    many thanks in advance for your help :)

    ReplyDelete
  41. Aunty YochanaFebruary 14, 2009 12:52 pm

    hi dainty

    first and foremost I would like to know where you bought your optima flour? Different shops sells different quality.

    If you followed the method that I have posted, it should be alright. If you make changes then you know where your problem lies.

    durian puree is blended durian meat.

    rgds

    ReplyDelete
  42. UnknownFebruary 15, 2009 1:56 am

    hi aunty yochana,
    thanks for ur prompt reply.

    i'm using bake king optima flour. believe that should be the "standard" optima flour around Sg?

    may i know what brand of optima flour are you using?

    my recipe call for 200g of optima flour with 4 eggs and 1 tbsp of fresh milk, 1/2 tbsp of ovalete & 1/4 tsp of durian essence.

    how thick is the egg mixture considered as thick?
    appreciate your advice!

    ReplyDelete
  43. Aunty YochanaFebruary 15, 2009 3:06 pm

    Hi dainty,

    when you whisk it you will notice the difference in volume and colour. Just whisk for about 10 mins. I think your ovalette is too much. 1 teaspoon is enough.

    rgds

    ReplyDelete
  44. ratuApril 23, 2010 12:03 pm

    I love it!!

    ReplyDelete
  45. JoyannMay 11, 2010 11:40 am

    You are so kind to be posting so many great recipes for us to try out...I finally tried the Durian Cream cake last weekend for Mother's Day and it tasted great! However, the sponge came out cakey and a bit hard...may I check if there is a need to sieve the optima/sponge cake mix? I have the same problem when I tried to bake other cakes with optima/sponge cake mix...is there anything to take note of like under or overmix?

    ReplyDelete
  46. UnknownMay 11, 2010 7:45 pm

    Hi Yochana,

    there's no ovalette or optima flour where I live. Any substitute for it? or can I replace the cake mixture by any sponge or genoise cake?

    thanks!

    ReplyDelete
  47. bellaMay 21, 2010 4:40 pm

    i love ice cream. and also durian!
    that's great combination!!

    ReplyDelete
  48. AnonymousAugust 28, 2011 10:31 pm

    aunty Yochana, tried the cake today and my family loved it. The chocolate banana cake was lovely too. Simply love your recipes. Thanks for sharing them.

    ReplyDelete
  49. AnonymousSeptember 27, 2011 7:45 pm

    where can i buy the durian puree in singapore? can anyone tell me please? ty

    ReplyDelete