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!

57 Responses to “The story of a Triple Layer Durian Cake”

  1. You are BAD BAD BAD…. temp me with Orr Nee cheesecake, then by purple sweet potato and nw is my FAVOURITE DURIAN….boohoooo….. But your cake really look great!

  2. Would you believe I’ve never eaten chiffon cake? Aiyoh!!

  3. The topping looks like little blocks of butter, LOL…Looks amazing!

  4. rrawwrrr durian cake! I’m going to make one this week. maybe durian crepe cake :P

  5. Oooh I’m thinking of durian puffs this week, but a durian chiffon cake sounds like a pretty good addition as well ;p I’m pretty much as bad as me, I usually eat so much durian that I get ‘over-heaty’ for the rest of the week and suffer for my greed :(

    Anyways, because I’m lazy, I usually not line/grease my pans for almost all my recipes (maybe except jocondes) and so far so good :)

  6. Oops I meant “I’m pretty much as bad as you” *

  7. I am not a fan of durian, but I do love chiffon cakes, reminds me of my mum!

  8. hehe i like the little cubes of cake on top, it looks really cute! your frosting looks perfect despite using so less cream :D

  9. I will give you two thumbs up too! Love durian so much … To see your durian cake makes me so want it but dunno if I can make this. Baking noob hehehe :D

  10. is it durian’s season already? your cake looks incredibly delicious and pretty. I have both the blue and pink daiso plates too ;)

  11. ayoyo… tempting me with durian somemore…*sigh*

    looks good to eat for me… cream or less cream… collapse or not… all masuk and I’ll be smiling like a Cheshire cat :D then frown when the scale move upwards ;)

  12. ellena : kekekekkekee.. we food bloggers are always BAD BAD BAD! :P

    john : do you know that your comment got me smiling like a madwoman at the mrt station yesterday?!?! hahahaa.. i simply cannot imagine you saying AIYOH! john ah john, aiyohhhhh!

    pigpigscorner : thank you.. my mil best. she thought i cut the durian into little cubes when she first saw it. LOL!

    sweesan : hehehe! best time for dig out our durian recipes!

    janine : *gasp* you don’t?!?! but how do u get your cakes out then? won’t it stick? ahhh.. i’m luckier than you.. because i can eat ALL i want and not get the ‘heatiness’. in a way it’s bad because that simply means, waistline expansion! ha!

    jacob : errrr… i sure hope i don’t remind you of your mom though.. hahaha!

    grub : aww.. u are such a sweetie. thank you!

    lia : man.. we durian lovers should just do a meet up and eat our hearts out! it’s really easy Lia, give it a try. the hardest part gotta be the cake but once you get that right, it’s a breezeeeee :)

    noobcook : yes, it is.. already! daiso is our (food bloggers) playground isn’t it? heh.

    lisa : LOL. u are hilarious Lisa.. your comment never fails to bring smile to my face!

  13. haha Loved, loved reading this post, I’ve had my share of pitfalls with sponge cake, it’s not an easy task finding the right recipe that yields something airy and light, yet moist! The cake looks fantastic.

  14. Very beautiful sponge cake!! I like how high it rose! And absolutely brilliant idea to top the cake with cubed cake sponge! I’m keeping that in mind :)


  16. Your effort paid off really well because the cake looks really good! You’re making me drool now cause durian cake is my favourite!

  17. elle : thanks dearie! i must agree.. a recipe with the right instructions too!

    mrs ergul : i’ve got too many ‘failed’ cakes to spare that’s why plus, no need for more frosting this way.. it’s like killing 2 birds with 1 stone! but i must say, i was inspired by Goodwood Park Hotel’s creation for this deco though ;)

    Lin : *smile* Thank YOU!

  18. Looks very soft, light and delightful! Thanks for sharing your adventurous durian cake story!! ;-) Always love reading your words…

  19. This looks absolutely amazing. Love the cubes from the leftover cakes on top. Double thumbs up on the persistence!

  20. adriennely : thanks hon! :)

    angie : it’s really quite soft and fluffy! awww.. thanks. i sometimes thought i sounded rather childish. hahaa!

    melody : thank you! if not for the failed cakes earlier, the cubes would not be possible. grin!

  21. I was so curious as to the decorations on the top! It looks awesome!

  22. wow this looks amazing! and its durian my bfs favourite fruit *gag* lol

    i always had trouble making chiffon cake it drives me crazy (5 attempts in making pandan chiffon cake). i used so many recipes so this one i will use this week!!! i hope it works!

  23. jeannie : thank you! :)

    ann : are u using tube pan? if it’s, try my sweet potato chiffon cake recipe ok? not sure how this one fares in tube pans!

  24. Hi there, really enjoyed reading your blog. Am contemplating to try out this recipe. Could you let me know 1 cup is equivalent to how many grams? TIA!

  25. Hello yukes, check this out! All measurements in cups for different ingredients differ.. so best to see this chart ;)

  26. I bounced onto your blog last week and used your Triple layer durian last night.Fabulous! Thanks for the recipe. I’m gonna try the strawberry marshmellow next week!

  27. WAAA, i finally found a durian cake recipe!! my FIL birthday is around the corner, im looking to bake a cake for him on this bd this month end. is this cake very difficult to prepare? any tips to share to make this cake prefect?

  28. hahaha finally!!! vie been craving for durian for a long time now !!!! and i love your post..and your laugh in CAPSLOCK ! keep up the durian recipes !

  29. angelz88 : so glad to hear that *smile*. hope you’ll like the strawberry marshmallow too!

    celestialdelish : replied via DM! :)

    rebecca : hehehee.. i’m one very odd woman who loves a lot and loud too! give this cake a go ;)

  30. Making your durian cake right now! The sponge is inthe oven baking and smelling great. How do you do your fresh cream frosting?

  31. Hope this is not too late Clare.. but what i do is just whip up some fresh cream (about 200g) with icing sugar (to taste) and viola!

    Enjoy your cake! :)

  32. Hi, Thanks for the blog! It looks awesome. I’m thinking of baking a durian cake for my grandma. I’m just wondering. When you said you will double your durian puree does that mean you will use 1kg of durian for this recipe or is 500g already doubled? Thanks!

  33. Joanne : yup! I’ll prob use an extra 250g-500g for the 500g puree. Just 500g isn’t enough! :)

  34. thanks heaps for this awesome recipe! made it for my mil too as she loves durian and it turned out just great! would have added more durian too… my first attempt at chiffon :)

  35. Just wanna know how long does it takes to finish baking the whole cake? It looks amazing!

  36. Yan : that’s FAB news! So happy to know that you and family loved it. :)

    Kel : thanks! Hmm.. whole cake? Perhaps you can give it 2-3 hours max. It really depends how fast a worker you are.

  37. [...] recipe was taken from here. I absolutely adore her writing style. She sounds super greedy, just like me. liangze says I have a [...]

  38. Hi, the cake looks really soft and I would like to attempt making it! Just to confirm, your published recipe using 8 eggs is not the 3/4ed version? 3/4 of 1/2 teaspoon is quite hard to determine =P

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  42. Can I skip the rum part? Or anything I can substitute?

  43. I just made it and IT IS AWESOME. You are right to eat it with smth light. I LOVE IT. Thank god I found your recipe.

  44. Just want to let you know I tried this recipe and I am so glad I did.. the fact that I dont need to get a tube pan to make a chiffon cake. It will be my to-go recipe for birthday cakes. Thank you!!

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  54. hihi, i am very new to baking, can i check for the recipe on a 9″ tin, do i need to 3/4 the recipe for 8 eggs and other ingredients?

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