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Young Coconut Chiffon |
who is created this great recipe.
This Young Coconut Chiffon is very nice texture,
not too much sweet and fluffy.
And I guarantee you will love this recipe.
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Young Coconut Chiffon |
Ingredients;
For the flour ingredients
70 g. Cake flour
1/2 tsp Baking Powder
For the eggs yolk ingredients
3 egg yolks
25 g. Caster sugar
1/2 tsp salt
60 g. Coconut water
50 g. Vegetable oils
For the eggs white ingredients
3 egg white
50 g caster sugar
1/4 tsp cream of tartar
Topping
Young coconut slice 10-20 g.
Direction;
1. Preheat oven to 170 C'
2. Sift cake flour with baking powder.
3. In the other bowl, whist the egg yolks with caster sugar, salt, coconut water and vegetable oils. Whist until combine well (Whist quick and fast, then stop. Do not whist too long)
4. Using hand mixer or stand mixer to whist the egg white. Whist the egg white and cream of tartar, with medium speed until soft foam ,then slowly add caster sugar and change to high speed. Whist until peak foam.
5.Add 1/3 of the beaten egg white into the flour. (In this process using hand whisk or spatula).
6.Add 2/3 of the beaten egg white and mix gently and quick.
7.Add the rest of the beaten egg white until the mixture is mix well.
8.Pour the cake into chiffon cake pan,then put young coconut slice on top of the cake.
Bake it for 30 minutes or until the toothpick come out clean.
