The ingredients are,
for the cake(chiffon)
4 egg yolks,
120 g super fine flour
1 tsp baking powder
1/2 tsp salt
100 g jack fruit(pureed)
1/2 cup corn oil
1/2 tsp cream of tartar
for the filling
350ml whipping cream
150g jack fruit (pureed)
1/2tsp gelatin(dissolved in 50ml of water)
another 250g jack fruit flesh(pureed)
for the topping
60ml milk/soy milk/coconut milk
1 tbsp corn starch/custard powder
1 tsp gelatin(dissolved in 1 tbsp water)
100g jack fruit flesh (pureed)
Puree the flesh by the blender. Leave aside for later use.
Meanwhile prepare the chiffon cake. Preheat the oven to 170 degrees cecious. In a bowl, hand whisk the egg yolks and sugar until the egg turn pale in colour. Add in the water, 100g pureed fruit flesh, oil and mix well. Finally add in the salt, baking powder and the flour. Mix until the batter become smooth. Leave aside.
Use electric mixer to whisk the egg whites ,sugar and cream of tartar until thick peak. Pour the egg yolk mixture into the egg whites. Fold in the egg yolk until well mix. Pour into a 9'' baking tine and bake for 35 minutes or until done.
Turn the cake upside down to cool. Slice the cake into 3 horizontally.
Now, prepare the filling. Whisk the whipping cream until soft peaks form. Stir in jack fruit puree and the dissolved gelatin . Mix well.
To assemble the cake, place a layer of the cake on the board, spread a layer of whipped cream then a layer of pure fruit puree and repeat the next layer. Cover the whole cake with the rest of the whipped cream. Put in the freeze to set about 3 hours.
AS for the topping, combing the milk,custard powder in a sauce pan. Stir over low heat until mixture boils and has thicken. Add in gelatin mixture and fruit puree. Mix well. Let cool.
Spread the topping on the cake and I decorated with sliced fruit flesh.
The whole freeze was smell of the fruit, so pleasant and nice. Well, my first jack fruit cake is done. Lets taste it. Wow! Good....mm mm, the taste of the real fruit taste. I like it.