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:
Yochana,
May I know where can I find the recipe for this ?
I might have the book :)
thanks
Hi Yaha,
This is from Alex Goh's cake book.
rgds
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.
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 :)
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?
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.
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
Thanks Aunty Yochana for sharing this delicious Butter Cake.
Rgds,
Nor
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..
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
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
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.
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......
n2inpink
u can combine the custard powder with the flour.
rgds
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
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
Hi Titiana,
I used a 9" tube pan.
rgds
Thanks Yochana. Will try it out the next chance I get.
Tatiana
Hi Yochana
Can i use more durian meat if i want to have a stronger durian taste?
Annie
Hi Annie,
You can add up to 150 gm to 180 gm.
Too much will cause it to become dense.
rgds
aunty yo. i did this today without using a tube tray but a springform cake tin.. and it cracked!! :( what happened?
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
okies! thanks!! :D yes, it tastes really dense! i like!
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
Hi Joanne,
Any brand of fresh milk will just work as well...no particular brand needed.
rgds
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
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
Tks A. Yochana for this recipe. I don't have a tub pan, can I use a
tim with a removable base?
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