This is the cake our family loves most. An 8-inch cake is just about right for 5 adults and 4 children. This reduced-sugar and reduced-oil version is mainly for recording the recipe, baking temperature, and baking time. The cake base steps are no different from a regular chiffon cake.
Ingredients:
Lemon Juice: 3 g
Filling and Frosting Ingredients: Cream: 450 g White Sugar (for cream): 25 g Durian: as needed400g Mango
1 large Blueberry As desired The method for making chiffon cake is nothing special. Changdi oven, temperature and time: upper and lower heat 130°C for 30 minutes ➡ switch to upper and lower heat 145°C for 20 minutes ➡ upper heat 135°C, lower heat 160°C for 10-12 minutes. Remember this recipe and the time and temperature settings; the final result is excellent. For the filling part, in order to satisfy durian lovers’ passion for durian while also controlling calories, the cream should be kept as minimal as possible and the durian puree as generous as possible. No sugar needs to be added; it is sweet enough. If there is plenty of mango, some can also be added to the filling; if not, a pure durian filling alone is also fine. When adding fruit, because the cream layer itself is very thin and the fruit pieces vary in size, this instead increases the difficulty—when laying on the next layer of cake sponge, it is easy for it not to be flat enough, and fruit needs to be stuffed around the edges to fill the gaps… In the future, try to cut the fruit into smaller and more uniform pieces. Finally, just leave it like this. The frosting is very ugly, but it does not affect the fact that it is truly delicious; after all, it is so fragrant!
