Durian Cake

Overview

Now is the season for eating durian. I really love durian. I swallow my saliva every time I see durian. I bought a big one in the supermarket that day. I did it myself in one night. And there were no symptoms of getting angry at all after eating it, so I bought a whole one two days later. Thinking of making a cake. I deliberately saved some of it that night to make durian cake the next day. While making it, I secretly ate a piece of durian that wasn't much in the first place. As a result, the actual amount of durian added was pitiful, and it didn’t taste like durian at all, but I still have to say that this is really a cake with durian added.

Tags

• baking
• children
• old man
• cake
• afternoon tea
• corn oil
• durian
• egg
• low gluten flour
• white sugar
• milk

Ingredients

Steps

1. 1 Puree durian and mix with milk. Separate the egg whites and egg whites and put them in a clean, water-free and oil-free container.

   

2. 2 Mix the egg yolks with corn oil and 1 tablespoon of sugar evenly.

   

3. 3 Add the mixed durian and mix again.

   

4. 4 Sift cake flour.

   

5. 5 Mix evenly with a mixing knife and set aside.

   

6. 6 Beat the egg whites with a spoonful of sugar on low speed.

   

7. 7 Add the egg white for the second time and beat until you can pull up the small hook.

   

8. 8 Add sugar for the third time and beat until the whisk forms a straight peak.

   

9. 9 Add one-third of the egg whites to the egg yolk paste and mix together.

   

10. 10 Stir one-third again and pour it all back into the egg white container and stir quickly to combine.

    

11. 11 Pour into a six-inch loose-bottom mold. Shake it hard several times to release big bubbles.

    

12. 12 Preheat the oven to 120° on the middle rack, everyone's oven is different. I have two ovens, one of which is 170°. This only requires 120°, so it depends on your own oven. Bake for 50 minutes over high and low heat.

    

13. 13 Finished product.

    

14. 14 Finished product.