- 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.
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Stir the corn oil and coconut milk together then add in the egg yolks mixture.
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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.