Durian Chiffon Cake
1.
Prepare all the ingredients, preheat the oven, press the durian pulp with a spoon or fork into durian puree and put it in the refrigerator for later use;
2.
Stir the low-gluten flour with salt and sieve twice. Separate the egg whites and egg yolks into an oil-free and water-free mixing bowl. Put the egg whites in the refrigerator and freeze;
3.
The egg yolk is added three times with fine granulated sugar, and each time you add it, wait for the previous time to dissolve completely, and stir until the color becomes whitish and the volume expands and has a consistency;
4.
Then add durian puree and mix well, then add salad oil and water and mix well;
5.
Add low-gluten flour all at once, stir the whisk in a small amount and mix well for later use;
6.
In the egg white bowl sit in ice water, add lemon juice to the egg whites, then add fine sugar in three times and beat with a whisk;
7.
Whip the egg whites until moist foaming, and drop down to the front end of the meringue;
8.
Once the meringue is finished, immediately pick up a part of the egg white and add it to the egg yolk paste, and mix evenly;
9.
Then slide the egg yolk paste in 8 into the egg white bowl along the back of the spatula, and quickly turn it up and down with the spatula and mix evenly;
10.
Pour the mixed cake batter into the mold at one time, and then use a spatula to smear the batter on the edge of the mold, and shake it a few times to exhaust;
11.
Put the batter into the mold immediately in the preheated oven and bake at 175℃ for 40 minutes;
12.
The baked cake is immediately placed upside down on the bottle together with the mold to cool down overnight, and ready to be eaten after being removed from the mold.
Tips:
1. Make sure that the egg white basin is oil-free and water-free, so as not to pass it;
2. If you want to moisten the taste, just send it to wet foaming, or it can be hit to stand up sharp corners, so the probability of success is high;
3. After baking, the cake mold must be inverted immediately to avoid too serious retraction. A little retraction is a normal phenomenon;
4. Don't draw circles when mixing to avoid too serious defoaming, which will affect the cake's puffiness.
5. The temperature of the oven needs to be adjusted appropriately according to your own oven. If the color is too dark, you can cover it with tin foil.
