Coconut chiffon

Recipe for coconut chiffon

This article was published by: Matthew

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♼ Recipe origin is unknown. Coconut chiffon, recipe Rating: 4.7
Number of votes:83 INGREDIENTS:

Makes one 8″ round tube

A:

5 egg yolks

50g castor sugar

80g cake/superfne/high ratio flour

1 tsp baking powder

Pinch of salt

50g coconut powder

60g vegetable oil (e.g. soy, corn, sunflower)

70g coconut milk

B:

5 egg whites

¼ tsp cream of tartar

50g castor sugar

Method:

1. Sift flour, baking powder and salt into a mixing bowl. Set aside.

2. Combine egg yolks and castor sugar in a mixing bowl. Use a hand whisk to mix until light and creamy.

3. Add all the remaining ingredients in A, sifted flour mixture, coco nut powder, vegetable oil and coconut milk. Mix until a consistent and smooth mixture is obtained .

4. In another mixing bowl, using medium speed, whip egg whites and cream of tartar in B (using whisk attachment of mixer) until foamy. Add sugar in B and whip at high speed until soft peaks form. Reduce speed of mixer to medium and continue to whip until stiff peaks form .

5. Fold 1/3 of whipped egg whites into mixture of Step 3 . Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

6. Pour batter into a 8 inch round tube pan. Bake at a preheated over at 170 deg C for 40 minutes or until skewer inserted into center of cake comes out clean.

7. As soon as the cake is removed from oven, quickly invert the pan and let it cool completely.

8. When the cake is completely cool, run a knife around the sides of the tube pan to remove the cake. Take the cake out of the pan together with the tube portion. Run knife at the bottom of cake to remove cake from the tube portion of the pan.

Notes:

1. When making cookies or cakes, minimum mixing is required to ensure minimum formation of gluten. Formation of gluten result in dense cakes.

2. The purpose of reducing the speed of mixer from high to medium is to reduce the size of bubbles which have just been beaten in. This is to ensure texture of cake will be fine by not having large bubbles.

3. The purpose of first folding in 1/3 of the egg whites is to slightly lighten the egg yolk mixture before the rest of the egg white mixture is incorporated in. This will reduce the possibility of beaten egg whites being deflated by the folding.

4. Please adjust baking time according to the characteristics of your oven.

5. Do not substitute cake flour with all purpose flour or the texture of the cake will be affected.