Durian Pillow Cake Exclusive

Mix milk and corn oil, and emulsify thoroughly using a manual whisk.

Mix low-gluten flour, starch, and baking powder evenly and sift. Gradually add the liquid, stirring to combine. Avoid stirring in circles to prevent gluten formation. If you don't like baking powder, you can omit it. Cakes made with baking powder will be fluffier and fuller. If you feel baking powder is unsafe, you can also omit it.

Separate the egg whites and yolks, add the yolks to the batter, and mix evenly in a Z-shaped motion.

Chilled egg whites are easier to whip. Add a few drops of lemon juice or white vinegar to the egg whites, and when whipping, add the sugar in two or three additions.

Beat the egg whites until stiff peaks form; when you lift the whisk, the peaks should hold a short, straight triangular shape.

Fold one-third of the meringue into the egg yolk mixture until well combined, then pour the egg yolk mixture into the meringue and fold until well combined.

Prepare two 250-gram boxes in advance (available online), or 250-gram loaf pans, but the bottom needs to be lined with parchment paper. Pour the batter into the two boxes separately and spread it evenly, then tap to release large air bubbles.

Weigh it; both portions should be about the same weight.

Soften a small piece of butter in a piping bag, cut a small tip, and squeeze a strip roughly in the middle of the egg batter.

Place it into a preheated oven, on the second-to-last rack, bake at 150°C (302°F) for 60 minutes. After 40 minutes, to prevent over-browning, you can cover it with aluminum foil.

After coming out of the oven, shake off the hot steam, place it on a cooling rack, and it should be laid on its side.

The golden pillow cake is fluffy and delicate, and it tastes amazing!