Durian Chiffon Cake

Ingredients:
6 Egg yolks
50g Sugar
100g Durian flesh (click here) - blend fine
50g Corn oil
100g Thick coconut milk + 10g fresh milk
a little yellow colouring

• In a large bowl, mix egg yolks and sugar with a hand whisk until sugar dissolved.
• Stir the corn oil and coconut milk together then add in the egg yolks mixture.
• Continue to stir well and lastly add in durian flesh and colouring.

125g Cake flour or Hong Kong flour
1 tsp DA baking powder

Sift the above twice and add into the egg yolks mixture. Mix well till smooth. Set aside.
6 Egg whites
1/2 tsp Cream of tartar
80g Sugar

• Whisk egg whites, cream of tartar and sugar till stiff peak form.
• Use hand to fold the egg whites into the egg yolks. Pour into a 23cm chiffon mould.
• Bake at 170C for 55 mins and switch oven to lower grill for another 5 mins.
• Remove the cake from the oven and invert the mould.
• Allow the cake to cool completely before removing the cake from the mould.