Durian Sponge Cake
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.
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7-inch round movable mold
about 65g each with shell
Corn Oil / Butter
A Pinch of Salt
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!
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