For the Sponge Cake
Ingredients:
4 eggs
½ cup sugar, divided into 2 portions
½ teaspoon baking powder
½ teaspoon cream of tartar
½ cup superfine flour
3 tbsp of vegetable oil
¼ tsp lemon juice
50 ml milk
Preparation:
Preheat oven to 180 ̊ C
Sift the flour together with the baking powder twice to airate the flour.
Separate the egg yolk from the white .
Beat the egg yolk with the remainder ¼ cup of sugar until the sugar dissolve. Add milk and vegetable oil into the egg yolk mixture and stir to mix well.
Fold in the flour mixture into the egg yolk mixture.
Gently fold in 1/3 of the egg yolk flour mixture into the egg white until blend. Repeat with the remainder of the egg yolk in 1/3 portions.
In the bowl with the egg white, add the cream of tartar and lemon juice and beat until thicken. Add in ¼ cup of sugar and beat further until the mixture shines.
Pour the mixture into 2 parchment paper lined 4” circular cake pan. Bake the cake in the preheated oven for 25 minutes or till cooked. Remove from the oven and invert cakes on a cake rack and let it cool completely before cutting them into 3 layers each.
Creamy Durian Fillings
Ingredients:
300gms of fresh durian pulps
100gms of non-diary whip cream
Preparation:
Whip the non-diary cream till it can holds its form
(Do not over whipped )
Gently fold the durians pulps to the cream till evenly mixed
Chilled in the fridge till ready for use.
Frosting:
200 gms of non-diary whip cream – whip till it is stiff and hold its form
Assembling the cake
Cut the sponge cake into 3 layers each. Apply a thick layer of durian cream filling, place the 2nd layer of sponge, repeat until finished.
Frosting the cake
Spread the whipped cream on the sides and top of the cake . Decorate with cream piping as desired. Place the cake in the fridge for at least an hour before serving.
Enjoy and have a great weekend!
