Durian Cottony Cake( Ogura cake)榴莲相思蛋糕

I remember that this ogura cake is quite popular among the circles of bloggers. The reason why it is so popular I think is because of the soft and light texture. Since now it is the durian season, I decided to make this durian cottony cake. I used musang king durian (猫山王榴莲)to make this scrumptious cake.

Durian Cottony Cake( Ogura cake)榴莲相思蛋糕

Ingredients:[8 or 9 inch square baking tin]( I used 9" tin)

5 egg yolks
1 egg
60 ml corn oil [I used 50 ml]
70 ml milk
75 gm cake flour  - sifted - set aside
60-80 gm durian flesh - mashed into a smooth paste ( I used 140g durian flesh)
1/4 tsp salt
5 egg whites
60 gm sugar
1/4 tsp cream of tartar

Method:

1. Line base of a 9" square tin with grease proof paper and I greased the sides too.
2. Preheat oven to 160 degrees C.    Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.  
3. Whisk egg yolks and 1 whole egg until creamy then gradually drizzle in the corn oil followed by milk.   Add in durian paste, beat until well combined.  
4. Fold in sifted flour, stir until batter is smooth.  Set aside.
5. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  Beat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed.  Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined. 
7. Pour the batter into prepared cake tin.  Shake the pan lightly and the batter will spread out nicely and evenly or tap baking tray on work surface a few times to release trapped air bubbles before baking.
8. Place it over the baking rack to steam bake cake in a preheated oven at 160 degrees C for 10 minutes, then lower heat to 150 degrees C and continue to bake for 55-60 minutes [by then the water bath would have dried up].  
9. Remove cake and invert it to cool for about 3-5 minutes [otherwise the cake base may be moist because of vapour from steam-baking].   Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards].  The cake may shrink a little when cooled because it is low in gluten.
10. Turn the cake over when completely cooled.  Refrigerate before slicing if preferred.

Recipe sauce from: Cooking Pleasure

Enjoy Baking!