Durian-Infused 8-inch Chiffon Cake
Notes
Ingredients:
- Durian flesh - 60g
- Fresh chicken eggs (small-sized) - 6
- Granulated sugar - 36g, divided (27g for egg whites, 9g for egg yolks)
- Milk - 40g
- Corn oil - 50g
- Low-gluten flour - 90g
- Salt - 1g
- Lemon juice - a few drops
- Separate the egg whites and yolks. Add 9g of sugar to the yolks and 27g to the whites.
- Prepare the dry ingredients: Sift 90g of flour.
- Prepare the fresh lemon and corn oil.
- Thaw frozen durian flesh.
- Purée the durian flesh until smooth.
- Whisk the egg whites, gradually adding the sugar in three parts, until stiff peaks form.
- Mix salt, sugar, corn oil, milk, durian purée, and egg yolks.
- Stir the mixture until smooth and then gradually sift in the flour, mixing to avoid lumps.
- Preheat the oven to 140°C and bake the cake for 60 minutes.
- Allow the cake to cool in the oven before removing it from the mold.
- This recipe is rich in protein from eggs and contains healthy fats from durian and corn oil.
- It's a high-energy dessert with carbohydrates from sugar and flour.
- Contains vitamins and minerals from durian and lemon juice.