榴莲戚风蛋糕 Durian Chiffon Cake

Ingredients A :
6 eEgg yolks
150ml Trim Coconut Milk (Ayam Brand)
4 tbsp Corn Oil
1/4 tsp Salt
150g Durian Puree
50g Castor Sugar
140g Plain Flour

Ingredients B :
6 Egg Whites
1/4 tsp Cream of tartar
100g Castor Sugar


Method :
1. Combine all ingredients A (except flour) and fold in flour until batter form.
2. Beat egg whites and cream of tartar until soft peaks form. Add in sugar (from ingredients B) and beat at high speed until stiff peaks form.
3. Gently fold (2) into (1) until blended.

4. Pour batter into 9" tube pan. Bake in preheated oven at 170  ̊C for 45 min or until cooked.
5. Remove cake form oven and invert it until cooled.

Recipe was adapted from Kevin Chai with minor changes.