Apr 252011

After my first and only attempt, i have been thinking of making this cake again for the longest time.

As i take feedback for all my food very seriously, i changed the previous sponge cake used to chiffon cake. The family prefer the lighter and airier cake when they indulge in this cake. Nothing too heavy, they say.

Guess how many attempts did i try before i managed to get the chiffon cake in a non-tube tin right?

2, again!


The first recipe i used instructed bakers to line the side of the cake tin but i didn’t. From what i know, lining the side and bottom of the tin would simply spell disaster for chiffon cakes. So what i did was to just line the bottom and that was it. To my disappointment, it collapsed quite a bit once it was outta oven. Sigh.

For my second attempt, i stuck to the first recipe but this time, i followed the instruction to the T. I lined the side of the pan. But guess what? It collapsed much more than my first attempt once it was outta oven! Double sigh.

i’m stingy with fresh cream frosting, which explains why my frosting is never nice!  i spread the thinnest layer as possible..

That was when i decided i shouldn’t use the recipe anymore. Pity it didn’t work out for my first 2 tries… but hmm.. i will be trying it again because i love how little flour it uses. I can just imagine how light it would turn out to be!

Note to self : when attempting this first recipe again, use 6 eggs instead of 4, and bake it in a removable base 9″ cake tin.

After doing some research and reading on my own, i finally decided on this recipe (below) for my 3rd attempt. This time, i ditched the instruction on lining the base of the cake tin. Instead, i baked it in a 9″ cake tin with removable base without lining and greasing. I promised myself it will be my last attempt. I swear if it doesn’t turn out well again, i’ll sit at 1 corner and eat up all the durian flesh which i saved just to make this cake.

But 45 minutes later….


The cake didn’t collapse right after i take it out of the oven!

No greasing and no lining worked!

WOoooooo hoooooooooooooooooooooo!!

Sometimes, i guess we should just take instructions with a pinch of salt aye?

By the way, in case you’re wondering how i cooled my chiffon cake in a normal cake tin, this is how i do it.

All you need is 4 cups of the same height. :)


adapted from: SKY HIGH – IRRESISTIBLE TRIPLE LAYER CAKES by Alisa Huntsman and Peter Wynne

Love how light the chiffon cake is… Absolutely lovely in layer cakes!

**  i 3/4-ed the recipe below for my 9″ cake

For the Cake
8 eggs, separated
1/4 cup oil
1/3 cup water
1 cup of sugar
1 and 3/4 cups of cake flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt


1. Preheat the oven to 350F degrees.

2. In a med-large bowl whisk together the egg yolks, half portion of the sugar, oil and water.

3. Sift the flour and  baking powder and salt into a large bowl. Whisk gently to combine.

4. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. In the bowl of an electric mixer, whip the egg whites on medium speed until light and frothy. Slowly add the remaining sugar and continue to beat until stiff peaks form.

5. Add one-third of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites. Transfer to the cake tin.

6. Bake for about 30-40 minutes or until a cake tester comes out clean. Invert the cake immediately and let it cool completely in the tin. Once cool run a knife around the cake to in order to un-mold the cakes. Lift the cake and run knife along the base before un-molding it completely.

For durian puree
flesh of 3-4 durians (roughly 500g)
1 tbsp milk
10-15 tbsp cream
3 tbsp XO whisky

1. Puree the durian flesh with a tablespoon of milk till 80% smooth.

2. Fold in cream and whisky.

To assemble the cake

1/3 cup rum

1. Place one layer on a cake stand. Brush the surface with rum generously.

2. Top with half the durian puree and spread it evenly. Repeat with the remaining layers.

3. Frost the top of the cake and the sides with fresh cream frosting.

To decorate

cubed chiffon cake from my failed attempts. HAHAHA! — i usually do not throw away my failed food ;)

Verdict :

The durian cake loving family gave me 2 thumbs up this time. It was my MIL’s birthday cake actually… hence, no proper photographs were taken because i was still assembling the cake just 4 minutes before we left for the dinner! (yes, i only need 4 minutes to change and freshen up at times like these + take 1-2 shots of the cake before rushing off like a madwoman. heh)

Talk about last minute work….

I’m hopeless!

For myself, i must say i love the cake tremendously. However, if i were to bake this again, i’ll double my durian puree portion! HAHAHAHA! As you may have already suspected, i’m totally crazy over durians. I’ll gladly skip all my main meals and just eat durian, only durian, if i’m permitted to!

And nope, i is no kidding yo!

If you like, do check out my Durian Puffs too!