Durian Chiffon Cake with a T...

What do you think of the outlook of the durian chiffon that I made? Looked pretty on the outside right? Right! When I overturned it to cool, it stayed nicely and neatly on the tube pan too! Never did I expect it to have flaws! I tried this recipe some years back, and it failed. I wanted to give it a try again, thinking that it was perhaps I didn't do it well. I've been successful in chiffons, and I don't think it was due to my skills! *grin*
Anyway, back to this recipe from Kevin Chai's book, I suspected the recipe might not be that good. The last time, it was too watery, so this time, I added slightly less milk to the batter. Still the chiffon didn't work.
On one side of the chiffon...
Any veteran chiffon bakers that can help to advise on what caused the tunnel in the chiffon? Partly also because the pan I used was slightly too small for it to expand. Even so, I believe that was not the reason for the big deep tunnel to form... 
on the other side.


Small Small Baker said...
July 22, 2011 at 1:13 PM

I had the same result when I make the mango chiffon from that book and it was the worst cake I made, nearly want to throw it away. :(

Wendyywy said...
July 22, 2011 at 4:15 PM

That's one huge tunnel. But the cake still taste alright, right?
Some time baking with fresh fruits may have different results.
Different durians may heve diff starch, sugar and moisture levels.
Different mangoes will have different acidity, ripeness and sugar levels, and enzymes too. When I bake banana cake, I always get different results with different types of bananas. The local rastali gives me a chewy cake, the local berangan gives me a super sweet cake, and some other varieties with different results. The author might have used commercial fruit puree.

Peng said...
July 22, 2011 at 7:48 PM

Kevin Chai, so far the recipes I tried inside works well...do not overfill the pan, level the batter at the 'button' and give a firm bang on surface to remove any air bubbles. I will try out the durian chiffon soon to see the results :D

Sotong said...
July 22, 2011 at 9:48 PM

I had the same problem too and now that you mentioned it, I remember it was Kevin Chai's recipe too. The cake looked ugly alright but still tasted ok. I had always thought I folded the batter incorrectly.

gulali manis said...
July 23, 2011 at 2:01 AM

Hi , I had use Aunty Yochana recipes with a good result, you can see the recipe and my durian chiffon cake picture from my blog http://everything4sweets.blogspot.com/2010/12/durian-chiffon-cake.html

I hope this help.

gulali manis said...
July 23, 2011 at 2:16 AM

Sorry forget to tell you next time used coconut milk instead of milk, because milk has no oil in it.

passionbaker said...
July 23, 2011 at 3:17 PM

I faced the same problem with his mango chiffon too!

passionbaker said...
July 23, 2011 at 3:19 PM

Hi Wendy,
Thanks for your analysis of the various fruits used. You are right, commercial fruit puree is really different from fresh fruits. I've always prefer to use fresh fruits too!

passionbaker said...
July 23, 2011 at 3:21 PM

Thanks Peng. Ya, I thought 6 egg whites can be accomodated in a 8" pan. But guess I was wrong. It did overflowed a bit though.
Do try out his durian chiffon and let me know how it was for you. Maybe you're better in tweaking to produce a perfect cake! :)

passionbaker said...
July 23, 2011 at 3:22 PM

Thanks Sotong! Made me feel better that I'm not the only one with this problem! I also thought it was my folding too! Even though it can be eaten, but the texture isn't quite right for this!

passionbaker said...
July 23, 2011 at 3:28 PM

Thanks gulali manis! Looks like you're the expert here! Your chiffon looked really nice to me. It wasn't too moist from the look of it. Btw, did you use real durian pulp to puree or commercial durian puree?
Do you think if I use milk, I can add in more oil instead? Since you said milk has no oil in it. What do you think? Thanks for sharing!

Jasmine said...
July 23, 2011 at 6:37 PM

FIVE TIMES! jane, i tried this recipe five times thinking that is all my fault that maybe i didnt mix well, maybe egg whites arent whisk correctly and maybe . . . is perfect on the outside till you slice it and see the gigantic hole! x(((

gulali manis said...
July 24, 2011 at 11:37 AM

Well , I never used milk so I don't know, I used frozen durian, but I prefer fresh durian, frozen durian consist a lot of water. Maybe you can try used evaporated milk , instead of milk. Hope this help.

passionbaker said...
July 24, 2011 at 2:42 PM

Aw, *pat pat* Jasmine! We're in the same boat! So now we know using fresh durian pulp doesn't work! Based on the comments, looked like the author used commercial durian puree! Thanks for making me feel comforted!

passionbaker said...
July 24, 2011 at 2:43 PM

Thanks for your advice, gulali manis. You're right, evaporated milk does seem to be better than whole milk in this case!

Jasmine said...
July 27, 2011 at 1:01 AM

i tried both fresh and frozen durian ): yes, we're on the same boat. i will try it for the sixth times. PRAY that i can get it right! no more fresh milk shall be used.

Anonymous said...
June 12, 2013 at 12:16 PM

Durian has too much fiber and moisture. I would imagine mango is the same. Try blending it really really really well with milk and strain some fiber out. I baked my cake for an extra 5 minutes due to the high moisture from durian. Hope you will try this again. This is truly an awesome cake once it is perfect :)

Passionate About Baking said...
June 12, 2013 at 2:39 PM

Hi Anonymous,
Thanks for your advise. Sounds good and logical. I will try again when durian is in abundance. :)

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