Durian Chiffon Cake 榴槤戚風蛋糕

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.



Durian Chiffon Cake

Makes a 6-inch cake


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

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.


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

大蛋蛋白 3個
細砂糖 30克
他他粉 1/3茶匙


Directions 做法

Separate the egg whites and egg yolks. Preheat oven to 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.

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.


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.

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.


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!


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