Durian Layer Cake

Sponge
10 eggs
250g sugar, divided into 2 portions
1 1/4 teaspoon baking powder
1 1/4 teaspoon cream of tartar
160g superfine flour
113ml of vegetable oil
1/2 tsp lemon juice
125ml milk
Preheat oven to 180 C
Sift the flour together with the baking powder twice to airate the flour. Separate the egg
yolk from the white .
In the bowl with the egg white, add the cream of tartar and lemon juice and beat until
thicken. Add in 125g of sugar and beat further until the mixture shines.
In another bowl, beat the egg yolk with the remainder 125g of sugar until the sugar
dissolve. Add milk and vegetable oil into the egg yolk mixture and stir to mix well. Fold in
the flour mixture into the egg yolk mixture.
Gently fold in 1/3 of the egg yolk flour mixture into the egg white until blend. Repeat with
the remainder of the egg yolk in 1/3 portions.
Pour the mixture into a parchment paper lined 9 circular cake pan. Bake the cake in the
preheated oven for 30 minutes or till cooked. Remove from the oven and invert cakes on
a cake rack and let it cool completely before cutting them into 3 layers each.

Creamy Durian Filling

750gms of fresh durian pulps
250gms of non-diary whip cream
Whip the non-diary cream till it can holds its form
(Do not over whipped )
Gently fold the durians pulps to the cream till evenly mixed
Chilled in the fridge till ready for use.

Frosting
300 gms of non-diary whip cream whip till it is stiff and hold its form

Assembling the cake

Cut the sponge cake into 3 layers each. Spray each layer with cointreau and apply a thick
layer of durian cream filling, place the 2nd layer of sponge, spray the cointreau on the
surface, apply the durian cream fillingrepeat until finished. Spread the whipped cream
on the sides and top of the cake . Decorate with cream piping as desired. Place the cake
in the fridge for at least an hour before serving.