Durian chiffon cake

Overview

I have made a lot of durian desserts before, and since I am partial to durian, I trained a little white mouse who also loves it. So I love eating durian in all kinds of ways. This durian chiffon is equally delicious and soft. The 17cm cake mold used was heated up and down at 175℃ for 40 minutes

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• durian pulp
• egg yolk
• low gluten flour
• salad oil
• fine sugar
• lemon juice
• protein
• salt
• water

Ingredients

Steps

1. 1 Prepare all the ingredients, preheat the oven, crush the durian pulp with a spoon or fork into durian puree and store it in the refrigerator for later use;

   

2. 2 Add low-gluten flour and salt, stir evenly, sift twice and set aside. Separate the egg whites and egg yolks into an oil-free and water-free mixing bowl, and place the egg whites in the refrigerator;

   

3. 3 Add the fine sugar to the egg yolks in three batches, waiting until the previous one is completely dissolved each time, and stir until the color turns white and the volume expands to a thick consistency;

   

4. 4 Then add durian puree and mix evenly, then add salad oil and water and mix evenly;

   

5. 5 Add the low-gluten flour all at once, stir the egg beater slightly and mix well and set aside;

   

6. 6 Place the egg whites in a bowl of ice water, add lemon juice to the egg whites, then add fine sugar in three batches and beat with a whisk;

   

7. 7 Beat the egg whites until they become wet peaks, and the front end of the meringue droops downward;

   

8. 8 As soon as the meringue is completed, immediately scoop up part of the egg white and add it to the egg yolk paste, and stir evenly;

   

9. 9 Then slide the egg yolk paste in 8 into the egg white basin along the back of the spatula, and use the spatula to quickly stir it up and down;

   

10. 10 Pour the mixed cake batter into the mold at once, then use a spatula to spread the batter on the edge of the mold, and shake it a few times to release the air;

    

11. 11 Immediately put the batter into the preheated oven and bake at 175℃ for 40 minutes;

    

12. 12 After baking, the cake and the mold are immediately inverted onto a bottle to cool overnight, then unmoulded and ready to eat.