原料
榴槤肉durian: 100g， 玉米油corn oil: 50ml， 雞蛋egg: 4隻， 低筋麵粉cake flour: 60g， 白糖sugar: 50g， 檸檬汁lemonade: 幾滴several drops， 鹽salt: 0.5g， 香草精vanilla serum: 幾滴several drops
步驟
1取100g榴槤肉 get 100g durian meat
2烘焙紙裁成需要尺寸放進8寸蛋糕模 Cut wax paper to fit and place into 8」 cake pan
3準備所有材料，分離蛋清蛋白，蛋白冷凍約5分鐘 get all ready and freeze egg white about 5 mins
4玉米油加熱至微沸，關火倒入過篩麵粉 heat corn oil to micro-boiling, turn off fire then mix with sieved flour
5攪拌均勻 mix well
6放入榴槤肉拌勻 put durian first into mixture, mix
7放入蛋黃拌勻 get egg together, blend mixture until free from lumps
8裝一盤水放進烤箱中下層，開始預熱烤箱150°C Fill a pan with water, place in the lower layer of oven and turn on oven 300°F
9從冰箱拿出蛋白，這是邊緣開始結冰，加入鹽，幾滴香草精和檸檬汁 Take out egg white, it is icing up about the edges, put inside salt, vanilla and lemonade
10先高速打發蛋白至粗泡，再分3次加入白糖，轉低速打發 Beat over a high speed briefly, after that, add sugar in 3 times, adjust to the low speed
11打發至濕性發泡 Beat to soft peak
12先加1/3蛋白至蛋黃糊攪拌均勻 add 1/3 egg white into egg yolk, batter and combine
13把蛋黃糊加入蛋白中翻拌均勻 Fold all together
14翻拌手法 Folding way
15將蛋糕糊倒進蛋糕模輕摔兩下磕出大氣泡，放進烤箱烤60～7分鐘 Fill in cake pan, shake out the air and place on middle shelf of oven. Steam bake in 300°F for 60~70 mins
16取出蛋糕倒扣在網架上幾分鐘，撕掉烘焙紙掰開就可以吃啦嗷嗚～ Remove from pan, invert cake onto rack for 5 mins. It’s done now, enjoy!
小技巧
榴槤不要隨便隨便加量，不然蛋糕會很濕喵～ Please don』t change how much the durian.
