The only person in my family who hates durian is on vacation now. It is the best opportunity to grab home a durian =) I made this durian chiffon cake with reference to my chocolate banana chiffon cake recipe. It is a smaller cake (6 inch) this time, and I’ve further reduced the liquid portion as the cake came out a little bit soggy on my first trial. Now my cake is still moist after two to three days. I am very pleased with the result.
家中唯一不愛榴槤的成員去了旅行，EC當然要趁機買個金枕頭回家品嚐啦！前幾天參考朱古力香蕉雪芳蛋糕食譜試做了一個六吋的榴槤雪芳，質地有點過濕，後來將液體份量減少一些，效果很好，放兩三天後吃仍不覺乾，EC很滿意哦！
Durian Chiffon Cake
榴槤戚風蛋糕
Makes a 6-inch cake
可做6吋蛋糕一個
Ingredients
Yolk Batter
75 g cake flour
10 g granulated sugar
3 large egg yolks
100 g durian flesh, mashed (I use frozen durian)
20 g milk
35 g canola oil
Meringue
3 large egg whites
30 g granulated sugar
1/3 tsp cream of tartar
Notes: The eggs I use has a net weight of 50 – 55 g each.
材料
蛋黃糊
低筋麵粉 75克
細砂糖 10克
大蛋蛋黃 3個
榴槤(壓成泥) 100克 (EC用冰鮮榴槤)
牛奶 20克
芥花籽油 35克
蛋白霜
大蛋蛋白 3個
細砂糖 30克
他他粉 1/3茶匙
註：EC用的大蛋每隻淨重50-55克
Directions 做法
Separate the egg whites and egg yolks. Preheat oven to 325ºF/160ºC.
分開蛋白和蛋黃，焗爐預熱325ºF/160ºC。
For the yolk batter, mash durian flesh with a fork. Add milk and stir until well combined. Combine the sifted cake flour and sugar in a mixing bowl. Mix well and make a well in the centre. Add durian mixture, oil and egg yolks in the well and whisk gently until combined.
做蛋黃糊：榴槤用叉壓成泥，加入牛奶充分混合，將已過篩的低筋麵粉和糖入鋼盆混合，將材料往周圍撥成粉牆狀後把榴槤混合物、油和蛋黃倒入粉牆中央，用蛋拂輕手攪拌成蛋黃糊備用。
To make the meringue, place egg whites in a clean mixing bowl. With an electric mixer, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat until soft peaks form. Then slowly add sugar in batches and continue beating until glossy and firm peaks form.
做蛋白霜：乾淨的鋼盤內倒入蛋白，用電動打蛋器將蛋白打至起泡，加入他他粉(作用是令蛋白霜更穩定)繼續打至泡泡變細密，分次加糖打至乾性發泡(拉起打蛋器時蛋白霜呈挺立尖頭狀)。
Add one third of the meringue to the yolk batter and mix well to lighten. Add the remaining meringue in two batches. Fold gently and thoroughly with a spatula until you see no streaks of white. Do it quickly but gently so as not to deflate the meringue.
將三分一蛋白霜混入蛋黃糊中充份拌勻，餘下的蛋白霜分兩次加入用膠刮輕手以切拌方法混合至麵糊成均一的顔色，盡量輕手並快手完成混合以免蛋白霜消泡。
Pour batter into an unprepared chiffon cake pan and smooth the top with a spatula. Tap pan against the kitchen counter several times to get rid of any large air bubbles. Bake for 35 to 40 minutes or until a toothpick inserted in the center of cake comes out clean (adjust time according to your own oven). Invert the pan and place on a bottle to cool cake completely before removing from pan.
將麵糊倒入中空模中 (不用抹油) ， 用膠刮抹平表面, 將模具住桌上輕敲幾下敲出較大的氣泡，放入焗爐焗35-40分鐘或至竹籤插入取出不沾麵糊後取出 (請自行跟根據自家焗爐調整時間) ，出爐後立刻放在酒瓶上倒扣，放涼後可甩模。
My first one was baked in a silicon chiffon mold. The cake shrank a bit after cooling and was a bit soggy. Silicon mold made unmolding so easy.
EC第一次試時使用了矽膠模，蛋糕放涼後有點回縮，質地較濕，但脱模十分容易。
My second one was made in a regular round cake pan with removable base. After reducing the amount of milk, the cake came out perfect!
第二回用了甩底模，減少了牛奶份量，效果十分好。
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