1 Durian 4 Eggs; separated
6 oz Butter (3/4 cup) 6 oz Flour (3/4 cup)
5 oz Sugar (2/3 cup)
Preheat oven to 350 F.
Remove flesh from the durian and discard the seeds. Puree the flesh
in a food processor. Beat butter and sugar together until smooth,
then beat in the egg yolks. Sift flour and beat it into the butter
mixture. Beat in the durian pulp.
Whip egg whites into stiff peaks and fold them into the mixture.
Bake cake in a greased, 8″ cake pan for 1 hour, or until cake is done
when tested with a toothpick.
Yield: 8 to 10 servings.
Researched by my mother, Agnes Corum. From _Exotic Fruits A-Z_ by
Josephine Baker. Electronic format by Cathy Harned.
Yields
8 servings