榴梿肉durian: 100g， 玉米油corn oil: 50ml， 鸡蛋egg: 4只， 低筋面粉cake flour: 60g， 白糖sugar: 50g， 柠檬汁lemonade: 几滴several drops， 盐salt: 0.5g， 香草精vanilla serum: 几滴several drops
1取100g榴莲肉 get 100g durian meat
2烘焙纸裁成需要尺寸放进8寸蛋糕模 Cut wax paper to fit and place into 8” cake pan
3准备所有材料，分离蛋清蛋白，蛋白冷冻约5分钟 get all ready and freeze egg white about 5 mins
4玉米油加热至微沸，关火倒入过筛面粉 heat corn oil to micro-boiling, turn off fire then mix with sieved flour
5搅拌均匀 mix well
6放入榴莲肉拌匀 put durian first into mixture, mix
7放入蛋黄拌匀 get egg together, blend mixture until free from lumps
8装一盘水放进烤箱中下层，开始预热烤箱150°C Fill a pan with water, place in the lower layer of oven and turn on oven 300°F
9从冰箱拿出蛋白，这是边缘开始结冰，加入盐，几滴香草精和柠檬汁 Take out egg white, it is icing up about the edges, put inside salt, vanilla and lemonade
10先高速打发蛋白至粗泡，再分3次加入白糖，转低速打发 Beat over a high speed briefly, after that, add sugar in 3 times, adjust to the low speed
11打发至湿性发泡 Beat to soft peak
12先加1/3蛋白至蛋黄糊搅拌均匀 add 1/3 egg white into egg yolk, batter and combine
13把蛋黄糊加入蛋白中翻拌均匀 Fold all together
14翻拌手法 Folding way
15将蛋糕糊倒进蛋糕模轻摔两下磕出大气泡，放进烤箱烤60～7分钟 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取出蛋糕倒扣在网架上几分钟，撕掉烘焙纸掰开就可以吃啦嗷呜～ Remove from pan, invert cake onto rack for 5 mins. It’s done now, enjoy!
榴梿不要随便随便加量，不然蛋糕会很湿喵～ Please don’t change how much the durian.