Durian Fresh Cream Cake

From : hungerhunger.blogspot.com
Durian Fresh Cream Cake (amended)
A ingredients:
210g Softasilk cake flour + 30 g corn flour
2 t double action baking powder
6 large egg yolks
90g sugar
130 ml or 4 1/2 fld oz milk
90 ml or 3 fld oz corn oil

B ingredients:
6 large egg whites
75g sugar
1/4 t cream of tartar

1. Preheat oven to 160 C. Get an 11 or 12 " (28 to 30 cm) round cake tin.

2. Mix all the A ingredients in a bowl with a hand whisk until smooth.

3. Whisk the whites with the cream of tartar by machine until slightly foamy, then add the sugar and whisk until stiff. Do not overwhip or the whites will not be strong enough to hold the batter.

4. Mix A batter into B, by hand, very quickly and thoroughly.

5. Pour into the cake tin and bake 45 minutes. Test by plunging a wooden skewer into the middle of the cake; if it comes out clean, cake is done. Turn onto a cake board and let cake hang until thoroughly cooled.

6. Ease cake out by running a spatula around the sides, tap it and turn over onto a cake board. Cut cake horizontally into 2 or 3 layers and sandwich each with the durian cream, covering the top and sides too.

7. Durian cake is best when served very cold.

Durian Fresh Cream
I didn't measure the amounts and this is an estimate. You can use more or less durian or cream to your liking.

300g to 400g durian flesh, mashed well with a fork
300-400 ml whipping cream or 500-600 ml fresh dairy cream
1 to 2 heaped T caster sugar (omit sugar if using whipping cream which is usually sweetened)
--whip the cream with the sugar until it just begins to come together and makes stiff peaks when the whisk is lifted. Add the durian flesh and mix well quickly.