Sunday, July 27, 2014

Coconut Chiffon Cake

Hi lovelies! Last week I baked Coconut Chiffon Cake, still can't get the coconut scent off my head.
I'm trying all sorts of chiffon cakes lately, have baked the original ones, orange, chocolate and now coconut. Hmmm, what's next? Any crazy suggestions?
Okay, let's get to baking!
Coconut Chiffon Cake
  • 4 egg yolks
  • 2 tbsp fine granulated sugar
  • 1/4 cup corn oil
  • 1/4 cup coconut milk
  • 1/2 cup + 1 tbsp cake flour
  • 4 egg whites
  • 1/4 cup fine granulated sugar
      Oven : 160*C
     {Print recipe}

  1. Whisk the egg yolks with sugar until mix well.
  2. Mix the corn oil and coconut milk into the egg yolks mixture.
  3. Sieve the flour and mix in till there's no lumps of flour.

     4. Whisk the egg whites till foamy.

     5. Gradually add in the sugar and whisk till stiff peak. 

     6. Fold in 1/3 of the meringue into the batter to lighten it up.
     7. Then fold in the rest of it slowly.

      8. Pour the batter in your cake mould/ cupcakes mould.
      9. Bake for 55 mins or till the cake tester comes out clean.

They look lovely isn't it? Soft and fluffy. I will never stop loving chiffon cake.
Anyways I want to take this opportunity to wish my fellow friends and all of you
 Happy Hari Raya!!
Have a safe trip back to your hometown and of course not to forget to have a good time.

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