Recently I had make coconut chiffon cake and it was not yet satisfied. This time I got the new trick from my best friend. She advises me to do filter the mixture before I do fold in the egg white. It was fantastic result my chiffon cake came out so spongy and soft. Let see how it’s done.
INGREDIENTS for 11.5” x 9.5” x 2" tray
50 g granulated sugar
133 g cake flour
1/2 tsp. baking powder
1/2 tsp. salt
120 ml coconut juice
105 ml oil
1/4 tsp. cream of tartar
100 g granulated sugar
Young coconut cut in piece
1. Preheat oven to 170°C. Prepare for 11.5” x 9.5” x 2" sheet tray by lining with parchment or wax paper.
2. Sift cake flour, baking powder and salt in a bowl. Set aside.
3. Mix together the coconut juice and oil. Set aside
4. Beat eggyolks and sugar with electric mixture until creamy.
5. Add dry mixture and pour in the juice mixture. Mix together for about 2-3 minutes with an electric mixer or hand mix until thoroughly mix.
6. Pour the mixture through a sieve to filter out. You will get the smooth mixture.
7. In another bowl, whisk eggwhites until frothy. Add in cream of tartar. Slowly add a sugar. Beat the eggwhites until soft peaks only.
8. Gently fold the eggwhites in to the batter and pour batter in prepared cake pans and add the young coconut piece on top of the better.
9. Put the other tray in the oven and fill them water to make a water bath, and then place the cake batter tray into the water bath tray.
10. Bake with a bottom heat element for 20-25 minutes, and then switch ON the upper heat element for 5 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean.
11. Loosen the sides with a knife or metal spatula and invert to a metal rack almost immediately. Let it cool and cut into pieces.