Source
250g butter
140g fine castor sugar
1/2 tsp vanilla essence
4 eggs, separated
125g durian flesh, pureed
200g self-raising flour, sifted
50g plain flour, sifted
1. Grease a 20cm round cake tin. Beat egg whites with some sugar until it turns into a meringue.
2. Cream butter, sugar and essence until light and fluffy. Beat in yolks one at a time and add durian puree gradually.
3. Fold in flours alternately with meringue and mix well to blend.
4. Pour batter into prepared tin and bake for 40-50 minutes in preheated oven at 175 degree C.
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