This will probably be one of my last few bakes for the next couple of months. As I am preparing for the first minor move and thereafter one major move, there will be no bakes, no cakes, no aspiring bakers for the next 3 months, at least. Sighhhh. The current house is sold, and while awaiting for the new house which is due for completion in another 2-3 months’ time, I have to “transit” at the parents’ place ! Baking and the kitchen is certainly “out of bounds” at the parents’ place, so I am storing all the baking stuffs and the oven in the warehouse for the time being.
On the other hand, I am also glad that the new house will be furnished with a more spacious kitchen, which I am desperately in need of, a larger worktop which I have always been lacking of, and definitely a built-in oven !
Durian season is in now ! The durian uncle say this season will last pretty long, probably until end of July or early August. Well, for sure, durians lovers will be excited. And so will durian bakers ! Haha ! Dad got some real nice natural, non-fertilizer grown durians from Pulau Ubin over the weekend and I quickly grabbed some to incorporate them into the bakes. Other than durian puffs, I made a Durian Chiffon Cake too. Originally meant for Mum’s birthday coz she doesn’t like any cream / cheese cakes, I had it make in a heart shaped chiffon tin. But before she could see the whole cake in the shape of the heart, it was already being sliced for one reason or the other !
On a side note again …. Did my first round of packing yesterday…. and realized baking items easily made up 8 cartons, being 3 cartons of books and 5 other cartons of baking tins and stuffs. And there’s just a preliminary pack, for goodness sake ! I really wonder how many there will be when all are being boxed up !
This is one of my favourite baking tins so far. Usually we always see chiffon in round shape, and making it into a heart shape really make it stand out. The only problem probably lies in cutting equal slices of it and that that this is really a big tin, almost 10 inches. So it’s a chiffon cake for a big family !
Recipe adapted from [Chiffon Cake is Done] by Kevin Chai , with modifications.
Ingredients:
Egg Yolk Batter:
6 egg yolks
150ml coconut milk
4 tbsp oil
1/4 tsp salt
150 g durian puree (Using fresh durian meat, I blend it to a fine puree state in a mixer/blender.)
1/4 tsp durian essence (I omit this.)
50g caster sugar
140g plain flour (I replaced with 110g plain flour and 30g corn flour, both sifted.)
Egg White Foam:
6 egg whites
1/4 tsp cream of tartar
100g caster sugar
Method:
1. Mix the egg yolks, coconut milk, oil, salt, durian puree and sugar together using a mixer till smooth. Add in sifted flour and mix till it forms a batter.
2. Combine all the ingredients of the egg white foam and whisk at high speed until frothy and stiff peak form.
3.Gently fold beaten egg whites into egg yolk batter, taking care not to deflate too much of the volume in the batter.
4. Pour batter into a 22-cm chiffon cake pan. Bake at 175 degrees C for about 45 mins or until cooked.
5. Remove cake from oven and invert the pan onto a wire rack and leave it to cool completely.
6. Remove cake from pan and serve.
Yummy, I love durian chiffon cake and this looks so good to eat:) Will miss your post for another 3 months :(
Could you share where you get this unique heart shape baking tin?
Anncoo ~ I will miss baking too. Sad. :((((Annoymous ~ I bought this heart shape tin from a store called Kitchen Capers at Kallang Bahru sometime back. But I think they are not selling anymore.
look forward to see you baking in your new house with spacious and pretty kitchen! (:i have NEVER SUCCEED in baking durian chiffon. only the durian one. dont know why ): durian lover here! shall wait for your recipe and try it! (:
Missing it already!Would it be too rude to plug my cake contest here?Kindest regardsSophie
joyce, i tried this recipe four times! first i follow it to the T. second time i replace coconut milk with fresh milk. subsequently i thought maybe i wasnt careful enough so i tried it for two more times. still failed ):can i check with you why you substitute some of the flour for corn flour?
Jasmine ~ What's the problem with your durian chiffon ? That it doesn't raise up or… ? I learnt from a lesson that by substituting some flour with corn flour can make the cake softer. This applies to all chiffon too.
the chiffon rise so beatuifully! i was deceived. when i slice, is HOLLOW inside. huge holes here and there ): oh i see. thank you for sharing (:
Jasmine, I was thinking whether could it be due to too much air being trapped in the batter while you were pouring it into the tin ? You could try to bang the tin a few times on the table to get rid of the air before you popped it into the oven.
hey joyce, good luck for your shifting! the durian chiffon looks really good! can i ask if u weighed your eggs? i always have problems with kevin chai's recipes…it seems like my eggs are too big for his recipes?
Hi Jean, I don't usually weight the eggs. I always use 60g egg, so far ok for me. :)
It is kind of rare finding heart shaped chiffon pan. This durian chiffon is so perfectly baked. I'm admiring its shape and texture.
I will miss you too… :) But I am sure you are excited about your new kitchen… A built in oven is always my dream.
after the next 2-3 months, i think you are going to bake like crazy in your new kitchen!!
wow, the cake looks so soft…nice chiffon cake pan :)
Can't wait to see your new kitchen.