Tuesday, 29 May 2012

Young Coconut Chiffon Cake


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
A)
7 eggyolks
50 g granulated sugar
B)
133 g cake flour
1/2 tsp. baking powder
1/2 tsp. salt
120 ml coconut juice
105 ml oil
C)
7 eggwhites
1/4 tsp. cream of tartar
100 g granulated sugar
D)
Young coconut cut in piece

METHOD
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. 


3 comments:

Angie's Recipes said...

These look so spongy and soft. Blogspot can be really annoying..sometimes.
I come back later for the recipe.

Sirimon Pangklin said...

Thanks Angie! I had post the recipe and sorry for late reply ;-)

Chi Chi said...

Hello, uhm, I'm not sure about what kind is called young coconut. At my place, there are two types of coconuts. One is the regular coconut you drink. Its milk is naturally sweet. But the meat is rather thin. Sometimes if you're lucky, you might get one with quite thick meat, but still not much. The second one is the type of coconut used especially for its meat. Its milk is not so sweet, or tastes sweeter than water just a teeny bit. Its meat is very thick, but quite dried. Which one of those two did you use? Thank you very much. :D

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