Cottony sponge cake layered with a luscious durian filling made from Mao Shan Wang durian flesh and fresh cream. What's not to like? We didn't add any sugar to the filling or whipped cream frosting as the cake and fruit impart enough sweetness on their own. This recipe makes two 9-inch sponge cakes. Bake them accordingly, then wrap the second (cooled) cake tightly in plastic wrap and freeze for up to a month for a tasty treat on a whim. Proceed with making the filling and frosting for the first cake.
9 eggs (65g each in its shell), yolks separated from whites
1½ cups caster sugar
1 tsp vanilla extract
a small pinch of fine sea salt
1½ cups cake flour (plus more for dusting pans)
55g unsalted butter, melted and cooled (plus more for greasing pans)
3 cups chilled Mao Shan Wang (or D24) durian flesh, defrosted in fridge for no more than a day
1 cup very cold whipping cream
Fresh cream frosting:
1½ cups very cold whipping cream
1. Preheat oven to 175°C. Grease the bases and sides of two 9-inch round cake tins with butter. Sprinkle lightly with flour. Line base of tins with parchment paper.
2. Whisk egg yolks and 1 cup of sugar in a bowl set over a saucepan of simmering water until the mixture is warm to the touch and the sugar has dissolved, about 3 to 4 mins.
3. Remove from the heat and transfer to the bowl of a standing mixer. Beat on medium-high speed till pale and thick enough to form a ‘ribboned’ trail when you lift the whisk attachment. About 6 to 8 mins.
4. Beat in the vanilla and salt. Set aside.
5. In a clean bowl, beat egg whites over medium-high speed until soft peaks form, about 4 mins. Gradually add remaining half cup of sugar and beat until stiff peaks form, about 2 mins.
6. Using a rubber spatula, fold a third of the egg white mixture into the yolk mixture, and then gently fold in the remaining egg white mixture.
7. Sift flour in and fold gently till just incorporated.
8. When almost everything is folded in, pour melted butter down the side of the bowl and fold until just incorporated and batter is smooth.
9. Divide batter between the pans and bake for 25 mins or until a skewer inserted in the centre emerges clean.
10. Remove both cakes from the oven and immediately invert them out of the tins onto a cooling rack and remove the parchment paper. Re-invert the cakes and cool them right side up. Wrap and freeze one cake.
11. To make the filling, blitz durian flesh in a blender till smooth.
12. In a bowl, whip the cream till soft peaks form, then fold in the blended durian flesh till the mixture is even. Set aside in the fridge.
13. To make the frosting, whip the cream till it almost reaches stiff peaks. Keep refrigerated.
14. To assemble the cake, slice it crosswise to make three even layers. Spread a thick layer of durian filling over one layer and top with another cake layer. Repeat with another smear of durian filling. Top with the last layer of cake.
15. Frost side and top of the cake with the fresh cream frosting and refrigerate for about 3 hours before slicing. Keep leftovers tightly covered in the fridge for up to 3 days.
Where to buy durian pulp:
What: Frozen Mao Shan Wang Durian Pulp; $35 a 1kg packet. You need about half a packet for this recipe.
Where: Fruits Top 1 Department Store, 608 Geylang Rd, S389547. Tel: 6748-9041. Open 24 hours daily.
Photo by Ealbert Ho