RECIPE

Ingredients for vanilla sponge:

4 eggs, 50g each

80g sugar

70g cake flour, sifted

40g melted butter

Method:

1. Preheat oven to 200 deg C. Line a 16cm round cake pan with baking paper.

2. Place the eggs and sugar in a heat-proof bowl, and beat over a pot of simmering water. The temperature of the egg mixture should be about 30 deg C.

3. Remove the bowl from the pot. Then use an electric mixer and beat the eggs and sugar on high speed until light and fluffy.

4. Using a spatula, gently fold in the flour. Next, fold in the melted butter.

5. Pour the mixture into the cake pan and level with a spatula. Bake for eight to 10 minutes, or until a skewer, when inserted into the centre of the cake, comes out clean. Cool on wire racks, then cut the cake into two layers. Set aside.

Ingredients for the durian filling:

300g butter durian pulp

300g whipping cream

Method:

1. Whip the cream until stiff peaks form, set aside.

2. Beat the durian pulp until it is smooth and soft, then fold in whipped cream until just incorporated.

Assembly:

1. Place one sponge cake layer into a 16cm cake ring.

2. Cover the sponge layer with half of the durian filling, then place the next sponge layer on top of the durian layer and push down lightly.

3. Spread the rest of the durian filling onto the second sponge layer. Level with a spatula. Then leave to set in the freezer for about two hours before serving.

Makes one 16cm round cake