Recently, the stalls on the roadside have begun to sell the Cempedak, and I often smell the neighbors making Cempedak Goreng at home. In this issue, we have a heavy taste Cempedak Cake.
The Cempedak is like durian, they are warm fruit that is easy to get heaty after eating too much. However, their abundance season is the hottest month in Malaysia. In fact, there is great wisdom in nature, as long as the right amount of seasonal fruits and vegetables is eaten, it can help our body adapt to the weather of changing seasons. Although the ingredients for this cake are simple and easy to make, still need to pay attention to some small details if you want to make it well.
The Softening Of The Butter
The fluffy and softness of this cake is based on the physical foaming of the butter. Since baking powder is not used, it is a critical step to beat the butter well. Butter that is too hard won’t get in the air, and if it’s too soft, it won’t hold the air. Therefore, moderately softened butter is ideal. The beaten well butter will appear feathery and will look fluffy. The color will also turn white.
The Problem Of Oil-water Separation
Using cold eggs or adding all the eggs at once may cause the oil and water to separate. It is recommended to add only one egg at a time and then beat at low speed until the egg liquid and butter are completely emulsified before adding another egg. Each egg can be emulsified in about forty to fifty seconds after being beaten, and the texture of well-emulsified buttercream is very smooth.
In fact, I have tried to beat up the egg liquid and add it slowly. But after adding to the 7th and 8th scoops, tofu-like dregs will also begin to appear. Finally, it was discovered that there is a safe ratio between butter and egg liquid to be easy to emulsify. Once the egg liquid exceeds the ratio, the oil-water separation state is easy to appear. After several adjustments, this is already a safe ratio recipe.
The Solution Of Oil-water Separation
If there is a slight oil-water separation after beating, you can immediately add cake flour and mix well. Although the fluffiness of the baked cake is not so good, it is still acceptable. If it is really unfortunate that serious oil-water separation occurs, the butter and egg liquid can be beaten through hot water to emulsify. However, the butter bubbles have dissipated a lot. In this state, you can only add baking powder to remedy. Otherwise, the baked cake will be hard.
If you can bear it, wrap the cake with plastic wrap after it cools down. It will taste better the next day. If you have already can’t wait to taste it, you can cut a few slices to eat and wrap the rest up. The freshly baked Cempedak cake tastes crumbly on the outside and soft on the inside. The sweetness of Cempedak and the rich butter flavor. And that baked to slightly charred skin and flesh and served with a cup of black coffee. It’s really a satisfying afternoon tea.
If you like the Cempedak cake recipe we shared, you might also like the Durian Sponge Cake. Welcome to share it with your relatives and friends~ Have a nice day!
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- 8" Oval Mold
- 2 Eggs about 65g with shell per one
- 150 g Cempedak Flesh
- 120 g Cake Flour
- 140 g Softened Butter
- 100 g Caster Sugar / Powdered Sugar
- 0.5 tsp Salt
- Mix the softened butter, caster sugar, and salt evenly, and then use a whisk to beat at medium speed. After being beaten, the butter will turn white and fluffy, and also have feather-like textures.
- Add one egg and beat at low speed until the egg and butter are completely emulsified before adding another one.
- Preheat the oven to 170°C.
- Sift the cake flour in 3-4 portions and mix with the folding method until there are no lumps.
- Add 2/3 Cempedak flesh into the batter and mix well.
- Pour the batter into a non-stick mold (normal mold needs to be greased), then spread the rest of Cempedak flesh on the top of the batter.
- Put it into the oven and bake at 170°C for 60-70 minutes.
- After baking and letting it cool, cut it into the size you like. Or wrap it in plastic wrap, it will taste better the next day.