I had some leftover durian flesh from my No Bake Durian Cheese Tart that I made last week so I used that for a pound cake. This is pretty much the same as my Vanilla Pound Cake, just with durian added. If you love durian you gotta try this cake.
上星期做免焗榴槤芝士撻時剩下了少許榴槤肉，於是便做了這個磅蛋糕。蛋糕配方基本上跟雲尼拿磅蛋糕差不多，只是增添了榴槤肉而已，榴槤控一定要試試。
If you don’t have a cast aluminum bundt pan you could bake this pound cake in a 8.5-by-4.5-inch loaf pan and increase baking time by at least 15 minutes. Line the pan with parchment paper for easy unmolding. For fluffier cakes with less calories, visit my blog post, Durian Chiffon Cake.
若沒有鑄鋁中空蛋糕模(bundt pan)可用8.5 x 4.5寸的長方模並在內墊牛油紙方便取出蛋糕，但是烘焙時間必須加長至少15分鐘。若怕牛油太肥的話可做鬆軟的戚風蛋糕，詳情請參考榴槤戚風蛋糕。
Durian Pound Cake
榴槤磅蛋糕
For 6-cup bundt cake pan
6杯容量中空環形蛋糕模份量
Ingredients
200 g cake and pastry flour, plus extra for coating
1 tsp baking powder
1/2 tsp salt
4 large eggs (about 200 g)
150 g durian flesh, fresh or frozen
200 g unsalted butter, slightly softened, plus extra for greasing
135 g granulated sugar (I used organic sugar)
35 g trehalose
材料
低筋麵粉 200克(另加少量塗模用)
泡打粉 1茶匙
鹽 1/2茶匙
大蛋 4隻(約200克)
榴槤肉(急凍或新鮮) 150克
無鹽牛油(室溫放軟) 200克(另加少量塗模用)
細砂糖(EC用有機蔗糖) 135克
海藻糖 35克
Directions 做法
Preheat oven to 325ºF/160ºC. Butter and flour the bundt pan then tap off excess flour. In a large bowl, sift together the flour, baking powder and salt. In another bowl, mash durian flesh with a fork then stir in 2 egg whites. Set aside.
焗爐預熱325ºF/160ºC，環形蛋糕模內抹牛油並洒上薄麵粉後拍走多餘麵粉，大碗內混合麵粉、泡打粉和鹽，取另一大碗放榴槤肉用叉壓成泥後加入兩隻蛋白拌勻，備用。
With a hand mixer or a stand mixer fitted with the paddle attachment, beat softened butter with low speed until smooth. Add sugar and trehalose and beat with medium speed until light and fluffy, 4 to 5 minutes, scraping the sides of the bowl if needed
用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)把軟化牛油低速打滑，加入糖和海藻糖轉中速拌至顏色轉淡及蓬鬆，約四至五分鐘，需要時用膠刮清理盆邊。
Beat in two egg yolks until incorporated. With medium speed, beat in the remaining two eggs in two to three additions, beating well after each addition. Scrape down the sides of the bowl.
※to prevent the butter from curdling, only half of the egg whites is incorporated into the butter while the remain is added along with the flour
加入兩隻蛋黃打匀，餘下兩隻全蛋分兩至三次加入中速打匀，每次要打至蛋液完全被吸收，用膠刮清理盆邊。
※ 為了減少牛油在混合過程中出現油水分離，只有一半蛋白與牛油混合，餘下一半蛋白在加麵粉時才加入混合
With low speed, add flour mixture in three additions, alternating with durian-egg white mixture in two additions. Mix until just combined and do not over-mix. Scrape down the sides as needed.
粉類分三次，蛋白/榴槤混合物分兩次交替加入低速混合至無粉粒，切勿過度攪拌，需要時可用膠刮清理盆底和盆邊。
Spoon batter into the prepared pan. Tap the pan several times gently on a work surface to release any bubbles that may have developed and ensure the batter reaches all crevices in the design. Smooth top with a spatula.
把麵糊倒進模中，往枱上敲幾下讓麵糊充分填滿模具的坑紋和釋出較大的氣泡後抹平表面。
Bake for 45 to 50 minutes or until cake is golden, feels firm and a toothpick inserted in the center comes out clean (tent with aluminum foil for the final 15 minutes of baking if the cake appears to brown too quickly). Adjust oven temperature and baking time accordingly for your own oven.
※Baking time would be about 1 hour if loaf pan is used
入爐焗45至50分鐘或至蛋糕顏色金黃，表面有彈性及竹籤插入蛋糕取出不沾麵糊(若蛋糕過早上色可在烘焙過程最後十五分鐘加蓋錫紙 )，各家焗爐火力不同，請自行調節焗爐溫度及時間。
※若用長方模烘焙時間大約要一小時
Cool in pan for 5 minutes before inverting onto a wire rack to cool completely. For best flavor, let cake rest overnight in an airtight container before consuming.
※for a crispy crust, reheat cake slices in the toaster oven for several minutes
出爐5分鐘後脫模，反轉蛋糕移到鋼架完全放涼後存放在密實盒中，第二天待味道融合後才食用。
※若要蛋糕外皮回復脆口可在多士焗爐烘幾分鐘
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