I have better post this Durian Chiffon recipe first before the durian seasons end (#^^#) My apologies that I took so long to get the recipe typed out. Many friends have asked for the recipe and a number has also requested me to bake for them (^-^)
For all the durian lovers out there, try this chiffon! It’s so fragrant (only my helper begs to differ as she is so scared of the fruit. Hehehehe). My family loves it and so did all the friends whom I have baked it for. Another friend has tried the recipe and her chiffon turned out beautifully.
Must credit to Fong’s Kitchen Journal. The recipe is from her. Always loves her recipes as they never fail. Do drop by her blog too for other awesome recipes.
This chiffon recipe uses cooked dough method (CDM). I love to use CDM for chiffons with denser ingredients incorporated. When I first tried out CDM for pandan, I was often asked which method do I like? Actually I like both! For CDM, the cake is denser and richer, more ruffled look. For the normal chiffon method, the cake is airier, taller and lighter.
*I use a 17cm chiffon tin.
30g unsalted butter
20g corn oil
1/4 tsp salt
(B) Sift together:
90g plain flour
1/4 tsp baking powder
* I sifted the above and set aside.
(C) Mix together:
100g durian puree (if durian flesh is too dry, add 1 to 2 tbsp milk) * I didn’t as I blended the puree till smooth.
5 egg whites
70g sugar *I reduce to 55g as the durian puree was sweet.
1/4 tsp cream of tartar
1) Combine (A) together in a small sauce pot and bring it to gentle simmer. Once it starts to simmer, remove the pot from heat and stir in (B).