Durian Chiffon Cake
- Ingredients:
- 6 Egg yolks
- 50g Sugar
- 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
- 80g Sugar
- 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.
Just made this today!! woah sooooo soft and fluffy and moist! durian is detectable with good smell though not overpowering! will re make this again and again! thanks ann for ur always delicious recipes ๐
Hi Ann, I found and tried out your recipe. However, it turned out a little dense and slightly . I wouldnt say I undercooked it because it was in the oven for 60mins. It also did not rise or very fluffy. Ive made many other chiffon cakes before so I know Im doing all the steps correctly. Or is this cake not your typical soft and and fluffy chiffon cake because of the durian puree? Thanks.
Hi Kim,
Sorry to hear that your cake didn’t turned out successful. This is a very old recipe and I remember I’d baked it twice before. The cake was soft and fluffy like the normal chiffon cake. Anyway, I’ll try to bake this recipe again and see how is the end result and keep you informed.
This cake must be super fragrant. Btw, I like ur serving plate. ๐
Hi Ann, love the love of your cake :). We'd like to try but got 21 cm tube pan. How to adjust the recipe pls? Can just use regular Bp? TIA
Hi Zoe, I usually used 70g egg. You've to divide the ingredients by 4 x 3. Yes, plain yogurt can also be used.Happy baking! ๐
Thanks Ann for your early reply ๐ Large eggs meaning 60 – 65g ? while the rest of the ingredients stay the same?And can replace the thick santan with plain yogurt (for healthier option)? And yes i will try Ogura cake after i finished practising on chiffon cakes ๐ Just simply love your blog and all your bakes ๐
Hi Zoe, You can use 4 large eggs for 21cm tube pan. Yes you can to use regular pan. You may like to check on my Orange Ogura cake. The method is just like a chiffon cake.
Hi Ann
I chance upon your receipe & I’m very excited to try my hands on the durian chiffon cake. As I scrolled down your blog, I read that you’ve advised the conversion “divide by 4 x 3” for a 4-eggs receipe. Pardon me for asking, how do you arrived at this formula? I like to understand better because I always like to bake for my family on a small scale. And so very often I would need to reduce the quantity but I don’t know how to convert the rest of the ingredients actually. Thanks in advance for your enlightenment.
Hi Suzy, I usually used 3 large eggs for 18cm tube pan and 4 large eggs for 21cm tube pan. For 6 eggs, I divide the 6 eggs by 4 x 3 = 4.5 eggs. So if you’re using large egg (about 70g) you can use 4 eggs or 5 smaller eggs.
You can also half the recipe with 3 eggs and bake in a 18cm tube pan.
Thank you so much for your kind explanation!
Thank you ALL ~~ For your nice words ๐
Hi Just love your durian chiffon…
Cheers
Olivia
I cake seems so light and yummy!
@Anonymous
Hi Jer, just blend the durian flesh in the blender till very fine without water. If you use a fork to mash then the cake will the durian flesh in it not easy to cut.
Sure, let me have your address please ๐
A World in a Pan,
Let's finish this slice first before go on diet…haha….
So light and pretty!
Your chiffon cake looks so moist!!! Nicely done, Anncoo!
Thank u v much:)…Jer
Hihi, ur durian chiffon looks yummy…i will like to give it a try. I cant get into the link for the durian flesh..do u blend it in the blender (how much water to add?) or juz mash with a fork? ….Jer
How interesting!!! Durian worked into a cake must be a wonderful addition!
haha how cool is that? Durian Chiffon Cake. My mom would love this. ๐
WOW, the shots are incredibly real! I long for a cup of tea and a slice of your cake (but I am on a diet)!!
Really?! durian chiffon cake? Can you mail a slice to me please??
Thanks, maybe you are right.
I bake durian butter cake before and my kids don't really love it. I don't how is the taste of durian chiffon, I will try this when I'm free. Thanks for sharing the recipe.
Hi Sonia: Got this recipe long time ago, also don't quite understand the reason of adding baking powder. I guess is because the durian flesh is quite heavy to make rise in the chiffon cake.
Christine: Sure you'll definitely can have more than 1 piece..:)
Looks good, can I have one piece?
Sure, come and share with me.
heard before but I never eat durian chiffon before, just wonder how it would taste? I'm hesitate to try it as like Tintin said, kids doesn't like strange flavours of cake. Just noticed you add baking powder in your chiffon, I thought baking powder is for butter cake, could you tell me the reason. Thanks for sharing.
Yeah, not bad. Maybe you can try it out one day. The plate was from Daiso.
I am too far to smell it, but i want a piece too.. haha..i love durian..
Rachel : Want me to send some to you…haha…
TINTIN: I also baked the durian butter cake before. As for the durian chiffon, this taste is not bad. Remember the baking time must based on your own oven. I don't know why, Its take longer time for me to bake the chiffon cake.
I can smell it from my home, can i have a piece, kakaka…
Hi Joyce: I think a little colouring will make the cake more eye appealing.
This is a surprise to me…durian sold in Farmers Market? If it is a huge size, most probably is imported from Thailand.
Your grandson's photo looks so adorable.
SIS: Sure! Take as many pieces as you want..:)
I like chiffon cake as it is, but with durian, even more better! Wld be great to have a slice now ๐ Thanks for sharing the recipe.
当然可以,你们哪里也有榴莲吧?可以试试做看哦。
Do you need the yellow food coloring? I make a chiffon cake but never think to put in the color. Just wondering if mine would be more eye appealing if I added food color. Durian is sold in our big Farmers Market here and I always wondered what those were used for. Thanks for the information. Now the botanical garden photos are lovely and I like how they are displayed on that screen. I will have to sign up and try that photo display myself. My photo is my grandson last year when I was putting Halloween hats on him in a store. I like to dress him up as a pirate for fun on Halloween. Off to bake today:)
Joyce
Joyce
哇~好多榴連哦,還可以做蛋糕?偶沒粗過,偶要一片,可以嗎?呵呵~
Just made this today!! woah sooooo soft and fluffy and moist! durian is detectable with good smell though not overpowering! will re make this again and again! thanks ann for ur always delicious recipes ๐
Hi Ann, I found and tried out your recipe. However, it turned out a little dense and slightly . I wouldnt say I undercooked it because it was in the oven for 60mins. It also did not rise or very fluffy. Ive made many other chiffon cakes before so I know Im doing all the steps correctly. Or is this cake not your typical soft and and fluffy chiffon cake because of the durian puree? Thanks.
Hi Kim,
Sorry to hear that your cake didn’t turned out successful. This is a very old recipe and I remember I’d baked it twice before. The cake was soft and fluffy like the normal chiffon cake. Anyway, I’ll try to bake this recipe again and see how is the end result and keep you informed.
Hi Ann
I chance upon your receipe & I’m very excited to try my hands on the durian chiffon cake. As I scrolled down your blog, I read that you’ve advised the conversion “divide by 4 x 3” for a 4-eggs receipe. Pardon me for asking, how do you arrived at this formula? I like to understand better because I always like to bake for my family on a small scale. And so very often I would need to reduce the quantity but I don’t know how to convert the rest of the ingredients actually. Thanks in advance for your enlightenment.
Hi Suzy, I usually used 3 large eggs for 18cm tube pan and 4 large eggs for 21cm tube pan. For 6 eggs, I divide the 6 eggs by 4 x 3 = 4.5 eggs. So if you’re using large egg (about 70g) you can use 4 eggs or 5 smaller eggs.
You can also half the recipe with 3 eggs and bake in a 18cm tube pan.
Thank you so much for your kind explanation!
Hi Ann, love the love of your cake :). We'd like to try but got 21 cm tube pan. How to adjust the recipe pls? Can just use regular Bp? TIA
Hi Zoe, You can use 4 large eggs for 21cm tube pan. Yes you can to use regular pan. You may like to check on my Orange Ogura cake. The method is just like a chiffon cake.
Thanks Ann for your early reply ๐ Large eggs meaning 60 – 65g ? while the rest of the ingredients stay the same?
And can replace the thick santan with plain yogurt (for healthier option)? And yes i will try Ogura cake after i finished practising on chiffon cakes ๐ Just simply love your blog and all your bakes ๐
Hi Zoe, I usually used 70g egg. You've to divide the ingredients by 4 x 3. Yes, plain yogurt can also be used.
Happy baking! ๐
Thank u v much:)…Jer
@Anonymous
Hi Jer, just blend the durian flesh in the blender till very fine without water. If you use a fork to mash then the cake will the durian flesh in it not easy to cut.
Hihi, ur durian chiffon looks yummy…i will like to give it a try. I cant get into the link for the durian flesh..do u blend it in the blender (how much water to add?) or juz mash with a fork? ….Jer
Hi Just love your durian chiffon…
Cheers
Olivia
Thank you ALL ~~ For your nice words ๐
I cake seems so light and yummy!
Your chiffon cake looks so moist!!! Nicely done, Anncoo!
How interesting!!! Durian worked into a cake must be a wonderful addition!
haha how cool is that? Durian Chiffon Cake. My mom would love this. ๐
So light and pretty!
Thanks, maybe you are right.