We have shared steamed cakes with a soft texture before, but this time I will make a different one. The durian season has just started recently. Today we will use Malaysia’s King of Fruits to make a Durian Sponge Cake. Recently also is the mango season, we had Mango Roses Jelly Cake on last week, that is a refreshing dessert for hot weather.
This time we used a 7-inch round movable mold and poured some corn oil to coat the mold evenly. We only need about 2 pieces of durians. First, remove the seeds then put the durian flesh in corn oil and add some salt to enhance the flavor, then stir the durian flesh and corn oil until emulsified for later use.
Prepare 4 A size eggs into a large bowl, add the caster sugar and lemon juice. Then use an electric whisk to beat the eggs at high speed. This process takes about 15 minutes. After beating for about 10 minutes, the lines of the egg liquid will become more and more obvious. After another 5 minutes, you will notice that the egg liquid is getting harder and harder. At this time, lift up the whisk and try to draw some lines on the egg liquid. If it doesn’t disappear for a while, then this egg liquid has been beaten enough already.
At this time, you can go to preheat the oven to 150°c and then come back and sift the cake flour into the egg liquid in 3 portions. You can see that the flour is supported if the egg liquid is beaten enough. And it will less defoaming when mixing. After mixing until there is no dry powder, scoop some of the batter to dilute the durian flesh. Add into the batter after diluting, it is easier to mix evenly. Pour the mixed batter into the mold, and then knock out some large bubbles. Put it in the preheated oven and bake at 150°c for 60 minutes. The temperature and time are for reference only. Please adjust according to the temper of your oven.
Use a knife to cut the edge of the mold, and then use a taller cup to push up the bottom of the mold. Then upside down the cake and cut off the bottom. If you use baking paper don’t have the troublesome to demold, but I tried to make it less waste and it is ok for me. After demoulding, put it on the rack to cool down, and then cut into the size you like.
This cake doesn’t choose the mold. I personally tried the baking paper on the bottom of the fixed mold, and the moveable mold with full baking paper. The cakes did not collapse, shrink or crack. Therefore, it’s easy to succeed.
Regarding beating egg liquid insulation with hot water, I also tried it. However, the result is about the same as the normal method, both methods are about 15 minutes. Perhaps this method is more effective in places with cold weather.
About the sugar test, it’s not that I don’t reduce sugar. I tried to reduce the sugar to 60g, the egg liquid is easy to defoam. Moreover, the surface of the cake will crack when it is baked. If you don’t mind the cake taste dry and cracked, you may reduce sugar according to your need.
This durian sponge cake has good elasticity and the taste is also soft. The aroma is even more irresistible, and the whole house is full of durian aroma after the cake is coming out from the oven. It’s just that the texture is not so delicate, and the cake is also dry a little bit compared with steamed cake. This kind of cake is more popular among Westerners, while Asians prefer moist, dense and delicate taste like the castella cake.
You might also like another heavy taste Cempedak cake.
If you like the durian sponge cake recipe we shared, welcome to share it with your family and friends~ Have a nice day!
Durian Sponge Cake
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- 7-inch round movable mold
- 4 Eggs about 65g each with shell
- 120 g Cake Flour
- 50 g Durian Flesh
- 30 g Corn Oil / Butter
- A Pinch of Salt
- 90 g Caster Sugar
- 0.5 tsp Lemon Juice / White Vinegar
- Coat the mold evenly with a layer of oil or spread it with baking paper for later use.
- Remove the seeds from the durian flesh, add it to the corn oil, then add some salt.
- Stir durian and oil until emulsified and set aside for later use.
- Prepare a large bowl, beat all the eggs into the bowl, add sugar and lemon juice.
- Use a whisk to beat the egg liquid until they can draw lines on the egg liquid and not easily disappear. This process takes about 15 to 20 minutes.
- Preheat the oven to 150°c.
- Sift the cake flour 3 in portions into the egg liquid.
- Mix evenly until there is no dry powder.
- Scoop some batter and emulsified durian puree, and mix well.
- Pour back into the batter and mix well.
- Pour the mixed batter into the mold and knock out some large bubbles.
- Put it into the oven and bake at 150°c for 60 minutes. The temperature and time are for reference only, please make adjustments according to your own oven.
- Use a knife cut from the edge of the mold after being out of the oven.
- Use a taller cup to push up the bottom of the movable mold.
- Buckle the cake upside down on the cutting board, and cut off the bottom of the movable mold with a knife.
- Put the cake back and place it on the rack to cool. (If you use baking paper, you can omit these demoulding steps)
- After the cake cool down, cut it into the size you like, and slowly enjoy the sponge cake that full of durian aroma!