The recipe is as follow that I got from a recipe book.
for chiffon cake
A: 4 egg yolks
80 ml water
70g caster sugar
1/2 tsp salt
120g super fine flower
11/2 tsp baking powder
1/2 cup corn oil
B: 4 egg whites
1/2 tsp cream of tartar
70g caster sugar
for the filling
1. 350ml whipping cream
2. 150g durian flesh(pureed)
3. 1/2 tsp gelatin(dissolved in 50ml water over low heat)
4. 250g durian flesh(pureed)
1/4 tbsp caster sugar
1 tbsp custard powder(optional)
1 tsp gelatin(dissolves in 1 tbsp water over low heat)
70g pureed durian flesh
9 inches loose-base round cake tin
Preheat oven at 170 degrees cecious. Separate the egg whites from the yolks. In a mixing bowl whip the egg whites and 70g of sugar and cream of tartar till stiff, leave aside.
Pour the whipped egg whites into the mixture of egg yolks, mix well then pour into the lined baking tin to bake for 35 to 40 minutes.
Remove from oven when is baked. Leave to cool for 10 minutes, invert to cool further. Slice the cake into 3 layers horizontally.
To prepare filling, first whisk the whipping cream on medium speed until soft peaks form. Stir in ingredients 2 and 3, mix well.
To prepare the topping: combine milk/santan,custard powder and sugar in a saucepan. Stir over low heat until mixture boils and has thickened. Add in gelatin mixture and lastly add in durian flesh.
Durian flesh before puree
Next is to assamble the cake. Place a layer of the sliced cake on the cake board, spread some of the filling and the topping on the cake, sandwich with another layer of the cake and repeat for the next layer.
Sandwiching the layers of cake
Spread the top and sides with remaining cream. Leave to set before piping topping over top of cake. Chill well before serving.
Decorate as you like.