Tuesday, July 17, 2007

Durian Butter Sponge


5 Eggs
340 gm. Optima flour (sponge mix)
110 gm. Durian Puree
60 gm. hot water
110 gm. melted butter

Butter Cream
Some Durian Puree (up to individual's taste)


(1) Whisk eggs and optima flour till thick and fluffy.
(2) Mix durian puree with hot water and stir till smooth. Add into eggs mixture and mix till well combined.
(3) Pour in melted butter and mix till well blended.
(4) Pour batter into a rectangular tray 40 x 25 x 3 cmn shallow pan and bake at 190C for about 20 mins. Remove the cake from the pan and set aside to cool. Refrigerate the cake for 30 mins. so as to let it set before slicing it. The cuts will be neater this way.
(5) Mix some butter cream with some durian puree. Set aside.
(6) Trim the top crust of the cake and cut into 4 pieces. Then cut each half horizontally into 2 layers. You should have 8 layers. Sandwich all the 8 layers with durian butter cream and spread butter cream on top and decorate as desired. Chill before cutting and serve.

Recipe adapted from Alex Goh's book - Fruity Cakes


kellietham@msn.com said...

Oh, Aunty Lucy .. love your tall durian butter sponge ... looks so nice!!! :D

yochana said...


it's 8 storey high tho...Thanks for your compliments.


sue said...

pgkhhi aunty lucy , i absolutely love yr 8 storey high yummy durian cake.Did u bake 2 cakes to achieve such great height 4 the cake.

Can u share the recipe as i love eating sponge cake and durian is my fav fruit.

silverrock said...

once again, you've created a beautiful durian masterpiece!

Everything4sweets said...

I always love durian, your cake look so beautifull, what kind of flower is that?, can we eat it?

Anonymous said...

Aunty Lucy,
can i find this recipe in kevin chai new book ?



yochana said...


tho it looks high, it's only 3" tall. Quite normal for a cake tho..

I used optima sponge cake and slice it thinly then cream with durian butter cream. You can get this recipe from Alex Goh's latest book: Fruity Cakes. If you can't get that book, do let me know.


Anonymous said...

Hi aunty Yochana

Do you have recipe for pound cake??

Hope to hear from u soon~


VB said...

wah! so so pretty! Is the flower real??? Sorry for asking such a stupid question.

Serene said...

Hi! Thank you so very much for your generosity in sharing the many recipes, your knowledge and expertise; and the beautiful photos with which you make us drool over daily *smiles*.

Appreciate the article about the Musso ice cream machine but can't afford it for now.

I read somewhere that you stopped or considering to not share recipes anymore; hope you will reconsider about this as your many students worldwide will be lost without their aunty Yochana.

yochana said...

Hi Serene,

You're so sweet. Thanks for the encouragement.


yochana said...

Hi VB,

The flower is real. We called it "Bunga telang" and the blue colour from the flower is used for making nonya kueh and nonya dumpling.

BTW, it's not a stupid question. It shows that you are very observant and inquisitive.


yochana said...


It's by Alex Goh. His new book: Fruity Cakes.


Mool said...

Hi Aunty Yochana,

Sorry always dropped by here with lots n lots of questions:

For Step 2: Do we have to wait for the water to cool down b4 mixing it into the egg mixture?

Thanks for the advises in advance.


yochana said...

Hi Mool,

The water is so little that as you stir it cools down as the durian will bring the temperature down.


Anonymous said...

Thanks Aunty for posting the recipe. Can't wait to give it a go. Just a question, what is butter cream? Is it the same as fresh cream?


Everything4sweets said...

Hi, aunty lucy, what is an optima flour?, if I don't have optima flour , can I used any cake box flour as like betty croker or duncan hines?, so sorry asking you so much question.

Wendy said...

Hi Aunty Yochana
So where can we buy the flowers? I have some recipes using this flowers but didn't try as I don't know where to buy. And I'm surprise it's used in nonya dumpling. Just learn to make nonya dumpling this year.

yochana said...

Hi Wendy,

I don't know where to buy these flowers. I planted it in my garden.


yochana said...

Hi everything4sweets,

Optima flour is a sponge mix premix - flour, sugar and raising agents are all added in. No I don't think the Betty crocker flour can be used. Go to NTUC and you can find "bake king" brand.


yochana said...

HI May,

Buttercream is different from Fresh cream. Buttercream has butter in it. I have the recipe in my blog.


Anonymous said...

Thanks Aunty, will check it out.


janice said...

Hi Aunty Lucy, I got to know your blog thru ellenaguan's blog (cos of Straits Times). I am really enchanted by all your creations. Hope they will interview you soon. I like to bake but not very good, so I am really keen to attend your classes. Please let me know details. By the way, how many students you need to start a class? Thanks for sharing your love of baking with everyone!

yochana said...

Hi Janice,

Thanks for coming here...yes I saw ellena in the newspaper.

I need at least 8 to start a class.


Anonymous said...

Hi Aunty Yochana

May I ask did you do the durian puree yrself ? or u bought it?

I am interested in the class!! Perhaps u might wan a set a modules and rates so that we can regsiter for dat!!


Anonymous said...

Dear Aunt,

Let me know if you have a class. I also very keen to attend. I always browse your blog daily for yummy stuff.

yochana said...

Dear kikuta,

I bought fresh durians and then I blend it.


Anonymous said...

hi aunty there is no otima flour sell in canada, what kind of flour should i use. thanks

yochana said...

Hi anonymous,

Just make a normal plain chiffon cake will do.
No need to use optima flour.


suetle said...

Mama Mia ohhh your durian sponge cake look so yummylicious, me drolling already, am sending the recipe to bestfren he he he she can bake and I can't :) I see from your blog you are so sweet and nice sharing and helping out with the questions. Kudos to you , keep it up :)

Anonymous said...

Hi aunty,

I'm addicted to your blog now. I just came across it this week. It's diffciult for me to bake as I only have a microwave oven with convection bake function. It didn't turn out well when I tried to bake Lemon Yogurt Muffins. The muffins are dense, black on the bottom while the top are not brown. It's a failure. How can I improve? What is the proper way of folding? Thank you very much!


International Flower Delivery said...

love your idea to but a piece of flower on the cake.