Durian Hokkaido Cake
Hokkaido cakes are in essence, chiffon cakes. They are soft, airy and moist with whipped cream fillings which can be plain whipped cream or infused with durian puree for a more luxurious treat.
For the base
- 70 gEgg yolk
- 60 gWater
- 30 gMelted Anchor butter
- 60 gCake flour
- ¼ tsp Vanilla essence
- 130 gEgg white
- ⅛ tsp Cream of tartar
- 80 gSugar
- 30 gSugar
- 200 mlAnchor Whipping cream
- 100 gGold Thon Durian puree
Icing sugar or snow powder for dusting
Preheat Panasonic Cubie Oven to 160°C on convection mode.
Whisk together the egg yolk, water, butter, flour and vanilla essence. Set aside.
In a clean bowl, whisk the egg white and cream of tartar until foamy. Gradually add the sugar, continue to whisk until the egg whites are stiff.
Fold one third of the meringue into the egg yolk mixture, give it a gentle mix then fold the balance.
Pour the batter into square paper cups and bake in a preheated oven for 15-18 minutes.
Remove from oven and let the cakes cool completely.
For the durian cream, pour cream and sugar into a clean bowl and whip till fluffy. Then fold in durian puree using a spatula. Spoon mixture into a piping bag.
Pipe a generous amount of filling into the center of each cake. Chill in fridge. Dust tops of cakes with snow powder or icing sugar before serving.