Recipe: Durian Cake

225g butter

175g castor sugar

½ tsp vanilla essence

4 eggs, separated

½ tsp cream of tartar

A (sifted)

190g self-raising flour

75g plain flour

½ tsp baking powder

Pinch of salt

100g durian pulp, mashed

Line base of a 17–18cm cake tin with greaseproof paper. Grease the sides lightly with margarine.

In a mixing bowl, cream butter and essence with half of the castor sugar until light and creamy. Add in egg yolks, one at a time, and continue beating until smooth.

In a another bowl, whisk four egg whites until just frothy. Add remaining sugar and cream of tartar. Continue to beat at high speed until egg white mixture is glossy and just stiff. Do not over-beat. Fold egg white or meringue into the creamy butter mixture.

Sift in mixture (A) a little at a time and mix well to blend. Spoon in mashed durian and stir well to distribute evenly.

Turn out mixture into prepared pan and bake in preheated oven at 190°C for 20–25 minutes. Turn down to 170°C and continue to bake for 20–25 minutes. Should the top of the cake turn brown before it is ready, cover with a piece of foil. Make a small hole in the centre of the foil before covering cake. Continue to bake until the cake is cooked through when tested with a skewer.

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