Coconut Chiffon Cake

It is typical to rain on Easter Friday. No exception this year. It rained cats and dogs intermittently throughout the day. The Son of God died for us to make us forgiven and be blessed with God’s grace all through our lives. Amazing!

I made this coconut chiffon cake to lighten my heart.   The recipe is from Pat’s Cooking Journal. It is natural, light, bouncing, with pleasant coconut flavor and delicate fragrance.

 

 

 

 

 

 

 

 

 

 

 

Yolk Mixture
4 egg yolks, at room temperature
50g virgin cold-pressed coconut oil
30g full fat milk
60g Kara coconut cream

Dry Ingredients
60g cake flour
15g coconut powder (I used powder instead of coconut flour per original recipe)

 

Meringue
4 cold egg whites
1/4 tsp cream of tartar (can be omitted but not recommended)
20g trehalose (海藻糖, can be replaced with same amount of caster sugar)
40g caster sugar

 

Preheat the oven to 160℃ in convection mode.

Combine the milk and coconut milk, warm in a water bath to about 40℃.

In a medium mixing bowl, combine the egg yolks with coconut oil with a hand whisk.

Add the warm coconut cream mixture and mix well.

Combine and sift the flour and coconut powder. Fold in to the yolk mixture. Mix until smooth. Don’t over mix.

Pour the cold egg whites into the mixing bowl of the stand mixer, whisk on low until frothy.

Add the cream of tartar and beat on medium low until dissolved, then turn the speed on medium high until egg whites are very soft.

Mix the two different sugars. Add 1/2 of the sugar mixture and mix on medium until soft peak. Add the remaining sugar in 2 batches and beat until stiff-peak form.

Add 1/3 of the meringue into the yolk mixture. Fold lightly and swiftly with a spatula until there are no lumps of whites, then add the remaining meringue in two batches and fold until no lumps. DO NOT OVER-MIX.

Pour the batter into an ungreased chiffon cake pan (17 cm (7”)) . Tap a few times to remove any air pockets and bake at 160℃ for 40 minutes (original recipe 140℃  for 45 minutes).

The cake must be cooled upside down in its pan so that it stretches down instead of collapsing. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack (if you use angel food cake pan). Let it cool completely.

To extract the cake, press the side gently round the cake pan.  Tap it out.  Press the side of the bottom and then release the cake from the bottom and put in on a serving plate.

Notes:

  • The density of coconut oil is much higher than other vegetable oils we use in baking.
  • The temperatures of egg yolks and coconut milk mixture are crucial for emulsification of the batter.
  • Cream of tartar is a natural by product from making grape wine, helps to stabilise the meringue.
  • Bake the chiffon cake ahead and unmold the next day. The baked cake sitting in the cake pan for longer hours stabilizes the internal structure and enables the moisture to distribute evenly inside out.

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