Durian Chiffon Cake
Pencuci Mulut • Malaysia
How to Make Durian Chiffon Cake (Traditional & Healthy Version)
Durian Chiffon Cake is a beloved Malaysian dessert that beautifully blends the king of fruits, durian, with the soft, airy texture of a classic chiffon cake. This decadent yet light treat is especially popular in the Klang Valley and Penang, regions known for their vibrant food scenes and rich multicultural heritage. The cake’s golden crumb, infused with fresh durian pulp, offers an irresistible aroma and a creamy, custard-like flavour balanced by subtle sweetness. In Malaysia, durian season is celebrated with much anticipation, and home bakers often incorporate this local favourite into desserts such as cakes, kuih, and even ice cream. Durian Chiffon Cake stands out for its unique ability to showcase both Malay and Chinese baking influences, using santan (coconut milk) for added richness and a traditional method that results in a feather-light texture. This healthy recipe version features less sugar and oil, making it an ideal option for dessert lovers who are calorie conscious yet crave authentic Malaysian flavours. Whether served as an afternoon tea treat or a festive centrepiece, this cake is sure to impress with its distinct Southeast Asian character.
Bahan-bahan(untuk 1 thick slice (about 1/8 of a standard chiffon cake))
- 1/2 cup Durian pulp (fresh, from local durian)
- 2 large Egg yolks (telur kuning)
- 3 large Egg whites (telur putih)
- 1/4 cup Castor sugar (gula kastor)
- 1/3 cup Cake flour
- 1 tablespoon Cornstarch (tepung jagung)
- 2 tablespoons Santan (coconut milk) (fresh or canned)
- 1 tablespoon Vegetable oil (minyak sayur)
- 1/2 teaspoon Pandan extract (optional, for aroma) - pilihan
- 1/8 teaspoon Salt
- 1/4 teaspoon Cream of tartar (optional, stabilizes egg whites) - pilihan
Arahan
- 1
Preheat oven to 160°C (320°F). Prepare a small chiffon or tube pan (do not grease).
5 minutes
Not greasing allows the cake to rise and cling for maximum fluffiness.
- 2
Blend durian pulp with santan until smooth. Set aside.
3 minutes
Use ripe durian for the sweetest, most aromatic result.
- 3
In a bowl, whisk egg yolks, half the sugar, oil, and pandan extract until pale. Add durian mixture and mix well.
3 minutes
Do not overmix to avoid deflating the batter.
- 4
Sift cake flour, cornstarch, and salt. Gently fold into the yolk mixture until incorporated.
2 minutes
Sifting ensures a fine, lump-free crumb.
Kenapa hidangan ini sihat
This healthy Durian Chiffon Cake recipe features reduced sugar and oil, making it a lighter dessert option for those watching their calorie intake. The use of fresh durian and santan provides natural nutrients and healthy fats, while the fluffy texture means each serving is satisfying yet not overly filling. It’s a great way to enjoy a Malaysian favourite without guilt, supporting a balanced lifestyle.
Durian Chiffon Cake provides a good source of protein from eggs and healthy fats from coconut milk and minimal vegetable oil. Durian is rich in potassium, vitamin C, fibre, and natural antioxidants. Using less sugar and oil compared to traditional recipes, this version is lighter in calories. The inclusion of pandan extract adds aroma without extra calories, while cake flour and cornstarch keep the cake tender yet lower in glycemic load than many dense desserts.
Petua
- 💡Tip 1: Use only ripe, fragrant durian for the best flavour and aroma.
- 💡Tip 2: Ensure egg whites are whipped to stiff peaks for ultimate cake fluffiness.
- 💡Tip 3: Cool the cake upside down to prevent it from collapsing and losing its height.
Penyimpanan & hidangan
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 200.0 kcal |
