Steamed durian cake is soft and chewy, with many bamboo roots, and has a sweet, fatty taste and a fragrant aroma. For true durian enthusiasts, do not miss these 2 delicious cakes. Let’s join TasteVN in the kitchen to make them!
1. Steamed Durian Cake
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Preparation
2 hours
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Steamed Durian Cake For 4 people
Durian 200 gr Rice flour 400 gr Yeast 1 packet (included in rice flour) Sugar 400 gr Dried coconut 1 fruit Coconut milk 800 ml
How to Make Steamed Durian Cake
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Mix Durian Extract
Separate the durian flesh, then place it in a bowl containing 350ml of coconut milk. Next, use a hand blender to blend the mixture until smooth.
Then, add 1 packet of dry yeast, mix well, and cover tightly with plastic wrap for 10 minutes.
Tip: If you don’t have a blender, you can mash the durian finely before adding it to the coconut milk; you’ll experience the strands of durian when eating, which creates an interesting sensation.
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Mix the Flour
Put 400g of steamed cake flour and the durian extract mixture into a bowl and mix well until the mixture is smooth. Cover the bowl tightly and let it rest for 1 hour for the dough to rise.
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Cook the coconut milk and grate the coconut
Place a pot on the stove, add 450ml of coconut milk, 400g of sugar, and stir well over medium heat until the sugar dissolves, then turn off the heat.
Cut the coconut in half, then use a knife to grate the coconut into strands.
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Complete the dough
Add the cooked coconut milk to the cake batter bowl, stir well to combine the mixture completely.
Finally, cover the dough tightly once more and let it rise for an additional 2 hours.
Tip: The temperature of the coconut milk must be warm enough, between 32 – 38 degrees Celsius (not exceeding 40 degrees Celsius) for the yeast to activate properly. If the temperature is higher than 40 degrees Celsius, it will kill the yeast in the cake batter or weaken its activity.
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Steam the cake
Brush oil into the cake mold, then place it in the steamer. Next, pour the cake batter into the mold, and add some grated coconut on top.
Tip: Only pour the batter into about 1/2 of the cake mold, as the cake will rise higher after steaming.Next, place the cake steamer on a pot of boiling water, cover tightly, and steam on medium heat for about 8 minutes.
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Final Product
The freshly made cake has a fragrant durian smell, is chewy and soft when torn apart, with a sweet and rich taste combined with a slight crunch from shredded coconut, extremely delicious.
2. Grilled durian cake
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Preparation
1 hour 15 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Grilled Durian Cake Serves 4
Durian 50 gr Rice flour 320 gr Corn starch 35 gr Yeast 7 gr Coconut milk 200 ml Sugar 150 gr Vanilla 1 tube
How to Make Grilled Durian Cake
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Mix the Batter
Put 320g of rice flour, 35g of cornstarch, 1 vanilla stick, 7g of yeast, and 450ml of water into a bowl. Stir the mixture until the flour is completely dissolved, then cover tightly and let it rest for 1 hour.
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Prepare the Durian
Separate the durian flesh, then blend it with 150ml of water until smooth.
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Finishing the batter
Add to the fermented batter bowl: mashed durian, 200ml of coconut milk, 150gr of sugar. Stir well until the sugar dissolves, then cover tightly and let it ferment for another hour.
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Baking the cake
Preheat the oven to 180 degrees Celsius for 15 minutes.
Pour the cake batter into the cake mold and bake for 20 minutes at 180 degrees Celsius. After 20 minutes, reduce the oven temperature to 175 degrees Celsius and bake for another 40 minutes.
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Final product
The durian cake is chewy, soft, slightly sticky, with many bamboo roots, and has a rich sweet flavor, fragrant with the smell of durian, guaranteed to be loved by anyone who tries it.
How to choose delicious fresh durian
- Shape: Fruits that are slightly misshapen will be of better quality than large, round ones.
- Stalk: You should choose fruits with fresh stalks that have a strong aroma. You can gently press with your finger to test; if the stalk feels wet, it is still fresh.
- Durian spines: Choose fruits with spines that look fresh, green, firm, and widely spread.
- Durian segments: Naturally ripened durians are very easy to separate, with segments that have a shiny yellow color, are smooth, and fatty. In contrast, chemically treated durians are harder to separate, and the flesh is often grainy and pale yellow.
- Aroma: Naturally ripe durians have a strong, fragrant smell that can be detected from a distance. In contrast, chemically treated durians will not have a strong characteristic smell and sometimes may have no smell at all.
So now you know how to make 2 recipes for durian sponge cake, let’s get into the kitchen and make it for the family. TasteVN wishes you success!
*Refer to the recipe and images from the YouTube channel Delicious Dishes and Catherine’s Viet Food Cooking
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Medium
Orange cheese sponge cake has a light aroma, sweet and rich with cheese flavor. If you are a “fan” of sweet cakes, you shouldn’t miss this delicious cake. Let’s show your cooking skills with TasteVN in the kitchen right away!
Ingredients for Orange Cheese Sponge Cake Serves 6 people
Cake flour 25 gr (or type 8 flour) Cornstarch 15 gr Unsalted butter 40 gr Yellow orange 1 fruit Cream cheese 150 gr Chicken eggs 3 fruits Unsweetened fresh milk 40 ml (hot) Vanilla extract 2 ml Sugar 65 gr
How to choose fresh oranges
- Good oranges will still have the stem, and when touched, the stem feels firm and won’t fall off easily.
- Choose oranges with fresh skin, feel smooth and shiny when touched, and when gently squeezed, essential oil will appear on the outside.
- It’s better to choose oranges that are round and firm in hand, with a yellow color at the bottom. Additionally, pay attention to the bottom of the orange; if it is indented compared to the surrounding surface, it means the orange is juicy.
- Avoid choosing oranges with soft, wrinkled skin and dark brown spots, as these are usually not fresh and may be spoiled or rotten.
What is cake flour?
- Cake flour, also known as type 8 flour, is made from finely ground soft wheat, has a high starch content, and very low protein content, only about 7 – 8.5%. To the naked eye, the flour is always fine and has tiny granules.
- Cake flour is often used to make light, soft, fluffy cakes such as Chiffon, Sponge Cake, Roll Cake, Cupcake, Mousse, or various types of Taiwanese and Japanese sponge cakes,…
Tools needed
Oven, egg beater, bowl, mixing whisk, round mold,…
How to make Orange Cheese Sponge Cake
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Grate and squeeze orange juice
First, wash the orange, then grate the orange peel. After that, squeeze the orange to get about 30ml of juice.
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Mix the cheese mixture
Pour 40ml of hot fresh milk and 1 tablespoon of grated orange peel into a bowl. Stir the mixture well to dissolve the orange essence into the milk.
Next, place a new bowl over a pot of hot water, then add 150gr of cream cheese, 40gr of unsalted butter, and the strained orange milk mixture. Use a whisk to stir until the cream cheese melts completely.
Add 3 egg yolks, 2ml of vanilla extract, and 30ml of orange juice to the bowl and continue to stir until well combined.
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Mix the cake batter
Sift 25gr of flour and 15gr of cornstarch into the cheese mixture, then use a whisk to mix until the flour dissolves and there are no lumps.
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Whipping Egg Whites
Put 3 egg whites into a new bowl, use an electric mixer to beat on low speed until the eggs become frothy like soap bubbles.
Divide 60g of sugar into 3 parts, gradually add each part one at a time while mixing until dissolved. Beat each part of sugar for about 30 seconds on low speed before adding the next part of sugar.
When adding the last part of sugar to the egg whites, turn the mixer to high speed, beat the eggs until they are soft and fluffy, with a creamy streak, and the mixture is sticky, glossy, and smooth. Lift the whisk to create a stiff peak that bends downwards, which is perfect.
Note:
- Divide the sugar into 2 or 3 parts and add it gradually little by little. Avoid adding it all at once.
- The egg whites need to be at room temperature before whipping and must not come into contact with any fats like oils, egg yolks, etc.
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Mixing Batter with Egg Whites
Divide the whipped egg whites into three parts.
Add each part to the cake batter mixture and gently fold the mixture from bottom to top using a spatula. Scoop down to the bottom of the bowl, lift the heavier ingredients up, and fold to the side. Continue this process until the mixture becomes smooth.
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Steam bake the cake
Preheat the oven to 150 degrees Celsius for 10 minutes.
Prepare a round mold lined with parchment paper, then pour the cake batter mixture into it. Next, place the cake mold in a baking tray and pour hot water into the tray. Bake the cake for 30 minutes at 150 degrees Celsius.
After 30 minutes, reduce the oven temperature to 110 degrees Celsius and bake for another 30 minutes.
Finally, increase the oven temperature to 150 degrees Celsius and continue baking for another 1 – 2 minutes to finish.
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Final product
The orange cheese sponge cake has a light orange aroma, the cake base is super soft and moist, fluffy, with a characteristic rich taste from cream cheese, sweet and fragrant from the orange milk mixture.
How to Store Cake
Wrap the cake tightly with plastic wrap or put it in an airtight container, and store it in the refrigerator for 3 – 5 days.
I hope with the detailed recipe shared by TasteVN, you can make this orange cheese sponge cake fluffy and delicious! Wish you success!
*Source of the recipe and images from the YouTube channel Cooking Free
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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Medium
The most labor-intensive step in making sponge cake is mixing the batter. But with modern technology, let a multifunctional mixer do that job for you. The following article will guide you on how to use a multifunctional mixer to make sponge cake easily and quickly. Let’s get cooking right away!
Ingredients for Sponge Cake For 4 people
Flour 35 gr Fresh milk 250 ml Cooking oil 15 ml Vanilla 1/2 teaspoon Salt 1/2 teaspoon Large eggs 4 eggs Sugar 50 gr Lemon juice 20 ml Condensed milk 600 ml
Tools: Sifter, whisk, plastic measuring cup, multifunctional mixer to mix the batter, electric rice cooker (a rice cooker with a detachable lid cannot be used for baking), oven,…
-800x600.jpg "Simple and Soft Sponge Cake Recipe Using a Mixer 44")
How to make Sponge Cake
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Sift flour and separate eggs
You sift 35g of flour until fine. You separate the egg whites and yolks into 2 different parts
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Beat egg whites
Add the mixture of: Egg whites, 1/2 teaspoon of salt, 20 ml of lemon juice, and 50g of sugar into the machine.
Gradually increase the power from level 1 to level 4 until the egg whites are frothy.
Note:
When starting, avoid immediately setting to level 4, as this may affect the machine’s lifespan.
Avoid beating the egg whites for too long; otherwise, they will separate, and the cake will not rise after baking.
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Beat the flour and egg yolks
Add the mixture of: Egg yolks, 2 small cans of condensed milk, 250 ml of fresh milk, 15ml of cooking oil, and 1/2 teaspoon of vanilla into the machine to mix.
Gradually add 35g of flour through the lid opening so that the machine mixes evenly.
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Mix the two mixtures together
Add both mixtures to the machine, stirring gently by hand first.
Set it on the mixer, turn the power to level 2, and mix for 1 minute.
Note: When mixing, only mix in one direction; otherwise, the bubbles in the egg whites will break. And mixing for too long will cause the batter to become tough when baked.
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Baking the sponge cake
Method 1: Making sponge cake using a rice cooker
Step 1: Bake the cake
- Line the bottom of the rice cooker with parchment paper so that the cake is easier to remove when cooked. Pour the cake batter into the rice cooker.
- Press Cook for the latch-down rice cooker and the electronic rice cooker.
- Press Menu to select the cake baking mode and wait for the cooker to cook for about 40 minutes (for electronic rice cookers with cake baking mode).
Step 2: After the set time is up, press down on the surface of the cake with your finger.
- If you see that the surface of the sponge cake does not sink down, the cake is done; wait for the cake to cool a bit before removing it for immediate use.
- If it is not done, press the Cook button once more.
- You can use Toshiba 1.8 liter high-end rice cooker RC-18IX1PV which has a cake baking mode to make sponge cake.
Method 2: Making sponge cake using a non-stick pan
Step 1: Bake the cake.
- Heat the pan on low heat.
- Spread a thin layer of oil evenly in the pan.
- Place a paper mold in the center of the pan, pouring to 3/4 of the mold’s height so the cake has space to rise.
- Cover the pan and fry for about 8 minutes until golden, then flip the cake and fry for another 5 – 6 minutes.
Step 2: When the cake is cooked, let it cool, remove the paper mold, and enjoy.
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Final Product
The finished sponge cake is soft, fluffy, and has a characteristic aroma. Let’s take a look and try it out!
Instructions for using Bosch HMH.MUM4600 multifunctional mixer
- Multifunctional mixer: Includes a control button for raising and lowering the mixing shaft, a power adjustment knob, a lid, and a mixing bowl.
- Types of beaters: Dough hook, whisk, kneading hook.
- Beater holder.
Step 1: Adjust the machine’s axis. Press and hold the axis adjustment button >> Use your hand to pull the axis up and down. When you reach the desired position, release the button.
Step 2: Attach the mixing bowl to the machine. Adjust so that the gears at the bottom of the bowl align with the base on the machine and attach it.
Step 3: Attach the whisk. Take the whisk according to your needs >> Insert it into the small hole on the mixing axis and push it in.
Step 4: Start the machine. Turn the power knob from 1 to 4, the machine will run from slow to fast.
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Hopefully through this article you now know how to use a multifunction mixer to make sponge cake! If you have any questions, please comment below!