Durian Chiffon Cake

Ingredient (A):
6 egg yolks
150ml coconut milk
4 tbsp corn oil
150g Durian pulp (100%)
1/4 tsp durian essence
50g caster sugar
140g AP flour

Ingredients (B):
6 egg white
1/4 tsp cream of tartar
100g caster sugar





Directions:

1. Mix (A) into a smooth batter.
2. Whisk egg white & cream of tartar till slightly forthy then gradually spoon in the sugar till finish.  Whisk at high speed until stiff peak form.
3. Fold beaten egg white mixture into egg yolk mixture.
4. Pour the batter into a 23cm chiffon cake pan.   Bake for about 45-60 mins at preheated oven at 150 C deg or until cooked.
5. Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.
6. Remove cake from pan & serve.