Soft and Fluffy Durian Cake Recipe

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It’s the durian season again and we are blessed with an abundance of these King of fruits from my father-in-law’s orchard.

While I ate most of them, I also kept some for baking as I simply love durian cakes.

I made this super soft and fluffy durian cake using very basic ingredients which are readily available in our pantry.

This recipe doesn’t call for the use of baking powder or baking soda as the whipped egg whites act as a great leaveners for this cake. In the oven, the trapped air in the whipped egg white expands, causing the cake to rise. However, whipped whites can be unstable and difficult to work with, so a stabilizer such as sugar or an acid like cream of tartar is used to stabilize it. If you don’t have cream of tartar, it can be substitute with lemon juice or white vinegar.

Ingredients

DURIAN BATTER

4 egg yolks
35ml vegetable oil
50g durian pulp
50g cake flour
¼ teaspoon salt

MERINGUE

4 egg whites
40g sugar
¼ teaspoon cream of tartar

Bake in a preheated oven at 150C for 80 minutes Bake using water bath method. Place a pan of hot water in the oven while baking. This steam baking adds moisture to the oven to prevent the cake from cracking and also to avoid the cake’s texture to become rubbery without moist heat.

Use serrated knife to cut the cake. Saw very gently to cut through the cake without losing its airiness. If you don’t have a serrated knife, I highly recommend you to bake this in muffin cups so you need not cut prior to serving.

Watch this video for the complete tutorial on how to make this deliciously soft and fluffy durian cake: