Egg yolk: 40 grams (2 pieces)
Granulated sugar: 35 grams
Fine sugar 20g
Lemon juice a pinch 1. Prepare all ingredients, preheat the oven, press durian pulp into puree using a spoon or fork, and refrigerate for later use. 2. Sift cake flour with salt twice, separate egg whites and yolks into clean, oil-free and water-free mixing bowls, place egg whites in the freezer for a short while. 3. Add fine sugar to egg yolks in three batches, ensuring each addition is fully dissolved before the next, whisk until the mixture turns pale, increases in volume, and thickens. 4. Add durian puree and mix well, then add salad oil and water, stirring to combine. 5. Add sifted cake flour all at once, gently whisk in small motions until smooth, set aside. 6. Place the egg white bowl over ice water, add lemon juice, then add fine sugar in three batches while beating with an electric mixer until stiff peaks form. 7. Beat egg whites to soft peaks, where the meringue tip droops slightly forward.8. As soon as the meringue is ready, immediately scoop a portion into the egg yolk mixture and fold gently until combined. 9. Then, slide the egg yolk mixture from step 8 along the spatula back into the meringue bowl, and quickly fold up and down with the spatula until evenly mixed. 10. Pour the finished batter into the mold at once. Use a spatula to spread batter onto the sides of the mold, then gently tap the mold to release air bubbles. 11. Immediately place the filled mold into the preheated oven and bake at 175℃ with top and bottom heat for 40 minutes. 12. Once baked, immediately invert the cake with its mold onto a bottle and let it cool overnight. Remove from the mold and serve.
