Durian Chiffon Cake

I went goggle and realise that there are quite a few places in Singapore have Durian tree. Usually my mum will purchase the durian from the fruit store during the durian season but this time the durian we are having is grow in Singapore wild durian. 

My aunt friend gave her about half a basket of durian, where her friend picked up somewhere in Singapore (sorry I forgot the place) and my aunt can't finish all. So she gave us about 10 durian, there are a mix of small and big different size. So generous of her and her friend too. 

The first night when we received the durian, we are so excited to try out. So my parent try to open up the durian shell by chopping using a knife, pull apart the shell and using different method but still unable to open up the stubborn shell and I told them to gave up. I really scare they might hurt their finger and hand, the way I see them chop and pull the sharp shell make me sweat and panic for them. I rather forgo the durain than seeing them injure themselves.

The next day when I reach home, I saw durian flesh is inside the plastic container than my mum told me the next day when she try again and surprising all the durian is so easy to open.    

There are left over durian flesh and immediately I told myself I shall bake something using the durian flesh. So I decided to bake some mini durian chiffon cake, using the mini chiffon tin. This time the chiffon appearance has been improve compare to my previous attempt on the black sesame chiffon cake. But I still need to improve better, there are still some small flaky fall from the side. The chiffon has the strong durian fragrant taste and is soft and moist. Even my parent also like it. ;)

*This recipe yield 4 mini chiffon cake.

 Ingredient A:

• 3 egg yolk
• 20gm castor sugar
• 50ml vegetable oil
• 50ml water
• 80gm cake flour (Sift)
• 125gm durian flesh

Ingredient B:

• 3 egg white
• 50gm castor sugar

Method:

1. Separate the egg yolk and egg white into different bowl (make sure the egg white bowl do not contain any water or oil on it) 
2. In a clean bowl, using the hand whisk, whisk the egg yolk with the sugar till the batter colour turn slightly pale yellow. 
3. Add in the durian flesh and mix, follow by the oil (add in bit by bit) and mix well, follow by the water (add in bit by bit) and mix well.  
4. Add in the sift flour and mix until incorporated. Set aside.
5. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in 1/3 of the meringue into (step 4) and mix. Continue mix the remaining meringue and make sure there are no trace of meringue can be seen in the batter.
6. Pour batters into chiffon tin, rap tins on counter several times to eliminate air bubbles.
7. Bake in the pre-heated oven at 170°C for 30 minutes. Invert the tins immediately and leave to cool completely before unmold.