Duran Cake

Tuesday, June 22, 2010

I made this cake for my daughter 2nd birthday awhile back. Although, it was a very rich cake, but it very good because it light in sweetness. I love that in Asian cake, everything is very fluffy and light making it feels like you're eating cotton candy just with very little sugar. I can never get enough of this cake, especially
with whipped cream and duran filling! This cake recipe is not for the fainted heart that doesn't like the taste or the smell of duran. So thread with caution!


Duran Whip Filling

1 Cup heavy whipping cream
½ Cup mash frozen duran
1 Cup powder sugar
1 Tbsp of clear gelatin
3 Tsp of hot water


1. In a cool metal bowl whip the egg to foam.
2. While the heavy cream is whipping, dissolve the gelatin and powder sugar into hot water until melt.
3. Pour the mixture into the whip cream and beat until almost whip cream stage.
4. Add the duran.
5. Place in the refrigerator to set, about 45 minutes.

Whip Cream Icing

2 Cup of heavy cream
1 Cup sugar
1 Tbsp of clear gelatin
3 Tbsp of hot water

The method is the same as the above just without the duran being added.

Asian Chiffon Cake

1 ½ Cup of cake flour ( for 1 Cup of flour used only 6 to 7 eggs)
½ Tsp of baking powder
½ Cup of Sugar + 2 Tbsp
¼ Tsp cream of tartar
½ Cup of water
¼ Cup of oil
1 Tsp of vanilla extract
9 Eggs separated


1. Preheat over to bake at 350 F.
2. Shift the cake flour and baking powder.
3. In a blender, blend the oil, sugar and water.
4. Add the egg yolks and vanilla extract, blend on medium for a couple of minutes.
5. Slowly pour the flour and blend well or until pale yellow and fluffy, about 1 minutes or so.
6. In another cold metal bowl, whip the eggs white to foamy, add the cream of tartar and sugar to stiff. When you turn the bowl upside down, the egg would stay in shape and not off.
7. Now slowly fold the flour into the eggs white. Do not over mix or it will deflated.
8. Grease two 8 inches round pan and lined with parchment paper on the side. Slowly pour the batter into it.
9. Bake for 35- 45 minutes or until golden amber and a toothpick is clean when poke in the center.
10. Remove from oven and let it cool for 5 minutes. Then move to a cake rake to cool for at least a couple of hours or more.
11. When the duran cooled, spread the duran icing between the two or four layers.
12. Ice the outside and top of the cake with the whip cream icing.
13. Using the ready made fondant, color and decorated as desired.


Post a Comment

Taste Of Spice Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino