Durian Sponge Cake with Durian Filling

Here's a follow-up to the previous post on Durian. My Durian puree has been keep frozen in my fridge. Today is the day I try this major project! A Durian sponge cake with Durian filling (I have 1 kg to play with!)

Ingredients:
6 yolks (I bought big, lower cholesterol eggs from Seng Choon Farm)
10g caster sugar
60g durian puree (from Ah Seng Durian)
70g coconut milk (Ecomil)
50g corn oil
110g cake flour (Prima Flour)

6 egg white
50g caster sugar





Separate the yolk from the white


Durian puree with corn oil and coconut milk.


Mix together (durian mixture)


Whisk the yolk and sugar


Then add in the durian mixture


Add in the cake flour


Mix it well


Beat the egg white with sugar till soft peak


Add one third meringue into the yolk mixture, mix, then add the second third, and mix.


after that, add the yolk mixture back to the last third of the meringue and fold gently.

I preheated my oven to 200 Deg C, then after putting in the cake pans, I lowered it to 175 Deg C and baked for about 25 to 30 minute. The cake rised towards the end, and deflated a bit after it stopped baking.

For the Durian Filling, I had thought of using the 100% puree, but later felt that it might be too strong in a cake, so I whisked some whipping cream (100ml) and fold into the durian puree (about 500g) before using.

At first was quite worried it did not taste good. But family and buddy had some large pieces and they loved it... Whew! I passed:) Thank goodness for the quality Durian of course, I was glad my sponge cake recipe did not disappoint too.....