Kek Chiffon Durian

KEK CHIFFON DURIAN

Salam kembali :-),

Sana sini chiffon nak2 org yg kat jepun yg tgh mabuk chiffon wakakaka...Jgn dpandang rupa yg tak cun n ketot ituuuu TAPI rasa n kelembutannyer setaraf chiffon yg tinggi2 iteewww ahahahaha... betul tau! tak tipu, puasa2 tak baik tipu kurang pahle.. Honestly kita pun tak tahu kenapa dia mendap TAPI bukan bantat taw! kalau bantat dia ala2 bingka atau dia punyer tekstur tak kering n lembap mcm chiffon tp yg kes kita nii dia lembut sgt2, cuma ketot2 jer lah sbb dia mendap , tak pe practice make perfect ntah baper kali dah practice ni tak perfect2 huh! hihihi.... dun give up!! aza2 fighting!!! :-) Rasanyer sapa2 yg nak buat cuba atau gagal mcm kita buat ni, step pertama tu guna mixer mcm yg KAK RINCHAN ajar kat FPnyer tu, selama ni kita duk guna whisk ajerrr tuk adunan kuning telur tuuu atau pun mmg kita tak pandai ahahaha... maceh ya kak hana nanti nak practicekan yg tu pulak, kalau ghajen ptg karang godeh2 lagi sbb telur dah kuarkan tuuu wakakaka... jap g lepas zohor nak g masuk beradu kikiki... perkara harus dbuat sbb kalau tak nanti kita tak leh nak buat itu ini nak2 puasa gini cuma jgn terlebih lebih sudahlah kan :D Resepi ni kat umah LYDIA yg dah ada 3 boys kikiki.... her husband also japanese mcm kita lah :D Sejak lydia post status kat FB tgh membakar chiffon durian tunggu2 jugak kat blog, tak lama tu n3 pasal ni dah dpublishh n kita pun sukelah! maklumlah durian :D Ok lydia, i mintak permission pulak nak publish ur recipe here k, thanks!

DURIAN CHIFFON CAKE

Ingredients (9"):
A
4 egg yolks
20gm caster sugar
40gm vegetable cooking oil
30ml milk
¼ tsp salt
½ tsp durian essence (optional)

B
100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
½ tsp baking powder

C
4 egg whites
100gm caster sugar
⅛ tsp cream of tartar

D
½ cup durian flesh, pureed

see, gebus like chiffon tinggi lampai tu kan kan, yg ni jer ketot ntah kena sumpahan mana ntah ni huh!

Directions:

1. Preheat oven to 170 degree C.
2. In a large mixing bowl, whisk together ingredients A until combined.
3. Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
4. In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, and lastly stir in durian puree. Stir until just combined.
6. Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.