FATHER\u2019S DAY. While we go all out to celebrate the Queen of our hearts on Mother\u2019s Day, let\u2019s do the same for our father, our very first HERO. Our father may be a man of few words but he has always been a superhero; providing the much needed security in our day-to-day life and safeguarded us with emotional and moral support. On this special day, there is no better gift for the King of our hearts than a homemade cake made from the King of Fruits since we are enjoying the durian season at the moment. SOFT AND FLUFFY DURIAN CAKE I personally chose this super soft and fluffy Durian Cake for its simplicity yet intensely delicious flavor, just like our father \u2013 a simple, selfless person who never hesitates to provide the best for his family. The ingredients used are also very basic which I believe is readily available in our pantry. This recipe doesn\u2019t call for the use of baking powder or baking soda as the whipped egg whites act as a great leaveners for this cake. In the oven, the trapped air in the whipped egg white expands, causing the cake to rise. However, whipped whites can be unstable and difficult to work with, so a stabilizer such as sugar or an acid like cream of tartar is used to stabilize it. If you don\u2019t have cream of tartar, it can be substitute with lemon juice or white vinegar. Preparation time: 15 mins Baking time: 80 mins Serving size: 10 muffin cups Ingredients DURIAN BATTER \t4 egg yolks \t35ml vegetable oil \t50g durian pulp \t50g cake flour \t\u00bc teaspoon salt MERINGUE \t4 egg whites \t40g sugar \t\u00bc teaspoon cream of tartar Method \tSeparate the durian pulp from the seed and set aside \tCarefully separate 4 egg yolks and egg whites \tWhisk 4 egg yolks \tAdd 35ml oil and continue whisking \tAdd 50g durian pulp \tAdd 50g cake flour \tAdd \u00bc teaspoon salt while whisking \tMake sure all ingredients are thoroughly mixed. Set aside \tIn a clean mixing bowl, whisk 4 egg whites \tAdd 40g sugar in batches while whisking \tAdd \u00bc teaspoon cream of tartar. This can be substitute with lemon juice or white vinegar \tWhisk until egg whites reach soft peak consistency \tAdd meringue (preferably in three parts) into durian mixture \tFold to mix carefully \tTap to release air bubbles \tPour into a lined cake pan \tAlternatively, we can also bake this in muffin cups for easier servings \tI doubled the recipe to make 20 cups \tAfter pouring the batter into the cups, run a skewer in circles to release air bubbles \tBake in a preheated oven at 150C for 80 minutes \tBake using the water bath method. Place a pan of hot water in the oven while baking. This steam baking adds moisture to the oven to prevent the cake from cracking and also to avoid the cake\u2019s texture to become rubbery without moist heat \tUse serrated knife to cut the cake. Saw very gently to cut through the cake without losing its airiness. If you don\u2019t have a serrated knife, I highly recommend you to bake this in muffin cups so you need not cut prior to serving FLUFFY DURIAN CAKE BAKED IN MUFFIN CUPS Eat with caution as this fluffy durian cake is so light and delicious, one is never enough! Sounds good to bake for your hero? Watch this tutorial video to see how easily this can be done: https:\/\/www.youtube.com\/watch?v1SS5w5ChL-0&amp;featureyoutu.be Stay tuned with Motherhood Story for more mouth-watering recipes!