6 Egg yolks
100g Durian flesh (click here) – blend fine
50g Corn oil
100g Thick coconut milk + 10g fresh milk
a little yellow colouring
- In a large bowl, mix egg yolks and sugar with a hand whisk until sugar dissolved.
Stir the corn oil and coconut milk together then add in the egg yolks mixture.
Continue to stir well and lastly add in durian flesh and colouring.
125g Cake flour or Hong Kong flour
1 tsp DA baking powder
Sift the above twice and add into the egg yolks mixture. Mix well till smooth. Set aside.
6 Egg whites
1/2 tsp Cream of tartar
- Whisk egg whites, cream of tartar and sugar till stiff peak form.
Use hand to fold the egg whites into the egg yolks. Pour into a 23cm chiffon mould.
Bake at 170C for 55 mins and switch oven to lower grill for another 5 mins.
Remove the cake from the oven and invert the mould.
Allow the cake to cool completely before removing the cake from the mould.