About this recipe:After my first and only attempt, I have been thinking of making this cake again for the longest time.
As I take feedback for all my food very seriously, I changed the previous sponge cake used to chiffon cake. The family prefer the lighter and airier cake when they indulge in this cake. Nothing too heavy, they say. I tried twice with another recipe but failed! :( But third time's the charm with another recipe!
In a med-large bowl whisk together the egg yolks, half portion of the sugar, oil and water.
Sift the flour and baking powder and salt into a large bowl. Whisk gently to combine.
Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. In the bowl of an electric mixer, whip the egg whites on medium speed until light and frothy. Slowly add the remaining sugar and continue to beat until stiff peaks form.
Add one-third of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites. Transfer to the cake tin.
Bake for about 30-40 minutes or until a cake tester comes out clean. Invert the cake immediately and let it cool completely in the tin. Once cool run a knife around the cake to in order to un-mold the cakes. Lift the cake and run knife along the base before un-molding it completely. Cut cake into 3 round slices.
Puree the durian flesh with milk till 80% smooth.
Fold in cream and whisky.
Place one layer on a cake stand. Brush the surface with rum generously.
Top with half the durian puree and spread it evenly. Repeat with the remaining layers.
Frost the top of the cake and the sides with fresh cream frosting.
Note: You can decorate the top of your cake! I used cubed chiffon cake from my failed attempts.