I dug up this recipe from a long time ago, when I was still jotting down recipes manually in my notebook. I have long lost the treasured notebook due to shifting house, but am so glad this little piece survived in another notebook. Though recipes are a dime a dozen out there, my hand-written ones are those that I’ve tried and will work for me and so I do treasure them. Now they are mostly all shifted here in this blog, which I hope will never be lost again. Would like to credit this to the old M4M forum where I started learning baking from many of the members there.
The sponge cake is not very tall and so, avoids the challenges of temperature control for tall cakes. You will notice the top is smooth and doesn’t really crack. Anyway, cracked top is not an issue here as it will be cover it with mousse.
I buy my durian puree from Ah Seng at Ghim Moh, because they are already pre-packed in packets! So very convenient.
Recipe (from M4M forum)
1. Sponge Cake ( 7″ cake tin)
- 3 egg yolks
- 30g caster sugar
- pinch of salt
- 40 g cooking oil
- 60g water or milk
- 1/2 tsp vanilla extract
- 75 g cake flour (sifted)
- 4 egg whites
- 1/8 tsp cream of tartar
- 30g caster sugar
2. Durian Mousse
- 300g of durian puree
- 100 ml milk
- 200ml diary whipping cream (Emborg)
- 40g icing sugar
- 15g gelatine powder
- 50g water (hot)
Method (for sponge cake)
- Cream egg yolks and sugar till light and fluffy. Add salt then oil and whisk till well mixed.
- Add the water or milk and vanilla extract and whisk till even.
- Add in sifted flour and fold gently with spatula till no flour can be seen. Set aside.
- Whisk egg whites till large bubbles, add cream of tartar. Add sugar in 2 batches and whisk till soft peak.
- Add 1/3 meringue to yolk batter and mix with hand whisk. Pour yolk batter back into meringue and fold till evenly mixed.
- Pour batter into lined cake tin, shake from side to side to ensure even surface. Tap sharply on counter for a few times to release bubbles.
- Bake in preheated oven at 170 deg C for 25 min. Cake should rebound when pressed gently with no squishy sound when done.
- Immediate invert onto wire rack and remove the baking paper. Cool and wrap in cling wrap, and store in the fridge while preparing the mousse.
Method (for Durian Mousse)
- Sprinkle gelatine powder into how water, stir and let it stand. Mix sure there are no clumps or someone will chew on it. Let it cool to room temperature, so that it will not melt the whipped cream later on.
- In a mixing bowl, whisk durian mousse with milk till well combined. You can add milk by tbsp if you feel the puree is too dry.
- In a separate bowl (and you may want to place and ice pack underneath), whipped the cream with the icing sugar till soft peak.
- Now add the cooled gelatin into the durian puree and hand whisk quickly so it does not coagulate at one spot. Next fold in the whipped cream gently in 3 batches.
Method (Assembling the cake)
- Prepare a springform 7″ cake tin. Mine is from ikea.
- Slice the cake into 2 layers.Place one layer first.
- Pour about 1/2 the durian mouse and spread evenly.
- Place the second layer of cake and pour the rest of the mousse. Try to make the top as even as possible.
- Place in the refrigerator overnight to set the cake.
- When removing the springform pan, use a slight hot towel to warm the sides, so that the mousse will not stick to the pan.
- You can whip up more cream to decorate the top as shown.