I would be helping out at Sugar Inc.'s "The Art of Chiffon" Workshop this Friday. To help me get prepared, Anna sent me a copy of the recipes to get myself familiar with the recipe. If you have been following her website/blog, you'd know that she has included a durian chiffon recipe as a bonus recipe for participants to try it out at home.
Okay, okay, before I digress, I actually bought a tub of durian puree to continue more mooncake experiments and increase the variety of flavours and also because Ian's mummy has been asking about durian mooncakes =p. So, with the tub of durian puree and a durian chiffon recipe, I couldn't help myself but tried out the recipe.
Although you seldom see chiffon posts in my blog, but truth to be told, I've been trying it out again and again for quite sometime. Somehow, they just don't get photographed before it's cut up into pieces and disappeared into someone's digestive system. I've only used Rei's chiffon recipes and nothing else. I do remember having attempted a durian chiffon recipe sometime back, but that was baked in a round pan. It actually kinda failed then and ever since, I was a little petrified with baking durian chiffon. (the last attempt turned out like kueh )
However, I really trust Anna's recipes and they've never fail. Not only so, people are usually full of praises when I make cakes using her recipe. So, without thinking, I measured the puree, strained it till it was really smooth, creamy and nice. Thank God I get to skip the step of removing the flesh ha~ The egg yolk batter was done in a jiffy and the egg whites whipped so beautifully. But boy! The batter was ALOT and my arm ached halfway through while folding in the whites.Phew! I persevered and sent it into the oven for baking. It rose really really nicely and high. I tent the cake right from the start as I know my oven always browns the tops too quickly. I usually remove the baking tray (which I use to tent the cake) ~10 min before the end of the baking time. The cake rose so high, it took with it a patch of brown skin. (see above picture) Or maybe because it liked the smell of durian too? bahhh~
The time came for me to unmould the cake and, yes, I was rough. Very rough indeed. The browned sides were lovingly stuck onto the chiffon tin and my jerky hand movements made holes and tore some edges off the chiffon. The cake was SO soft, I really had to handle it with care. It was really moist that I could hear the squish-y sound as I sliced into the cake.
To be honest, I'm not a durian lover. I don't eat the fruit, but i do eat anything related. Durian ice cream, durian cream puff, ...I took a bite off a slice and fell in love with it immediately. The durian fragrance was subtle yet substantial, present, yet not overpowering. I asked my sister to have a bite to try. (she's a durian fan by the way, she wanted to scoop the durian puree out of the tub to eat -_-''') I asked if the durian was too mild for her, she said no and few seconds later, she asked for the whole slice. And told me she likes the cake =D
Mild enough for non-durian lovers, fragrant enough for durian monsters lovers!
Although I really hope to be able to post this recipe, I'm afraid I won't be able to. But! You can always sign up for "The Art of Chiffon" class right here! A variety of chiffon recipes will be covered and learn the essentials to making a good, yummy, fluffy chiffon!
A recently graduated student who has a great interest and passion for baking. All thanks to her Father above who has blessed her with such gifts and passion.
You're most welcome to leave any comments/suggestions. I would love to hear from you. :)