coconut chiffon cakei really love this chiffon cake  (o⌒.⌒o)… or maybe i should say i love anything coconut… this cake is so light, and every bite is a mouthful of coconut aroma lingering in the mouth…

Original recipe by 青井 X 子

Ingredients (for 17cm / 20cm cake respectively)

4 / 7 large egg yolk
50cc / 90cc salad oil
10cc / 20cc warm milk
60cc / 100cc coconut milk
10g / 20g dessicated coconut
70g / 120g cake flour
4 / 7 large egg white
60g / 100g sugar

食材(17 / 20厘米戚风蛋糕份量)

蛋黄(大)4 / 7颗
沙拉油 50 / 90毫升
温牛奶 10 / 20毫升
椰浆 60 / 100毫升
干椰丝 10 / 20克
蛋糕粉 70 / 120克
蛋白(大) 4 / 7颗
白糖 60 / 100克

Directions/做法

coconut chiffon cake– add salad oil to egg yolks and whisk to incorporate
蛋黄加入沙拉油,拌匀

– add in warm milk, coconut milk and dessicated to mixture and mix well. Sift flour into mixture all at once and whisk well
加入牛奶、椰浆和干椰丝。拌匀。一口气晒乳面粉、搅拌均匀

– beat egg white till frothy and no longer in liquid form. Add sugar in 2 additions and whisk till stiff and shiny peaks are achieved
蛋白打至发泡然后白糖分两次加入,将蛋白打至有光泽并硬性状

– add 1/3 of egg white meringue into yolk batter and use whisk to mix. Then change to a rubber spatula and fold the batter well to ensure the bottom have been well mixed. Add in the leftover egg white meringue in 2 more additions and repeat the same process. Once your batter is light and fluffy, stop mixing. Over mixing will cause batter to deflate
蛋黄糊加入三分之一蛋白霜。运用手动打蛋器拌入,然后转换橡皮刮刀,以确保容器底部的面糊也翻拌均匀。剩余的蛋白霜分两次加入、拌匀即可。千万不可过度搅拌

– pour batter into pan from a considerable height ~ this helps to eliminate the amount of air bubbles in the batter
面糊从适当高度倒入烤盘 ~ 如此可帮助取出气泡

– bake 17cm cake for 25mins and 20cm cake for 30mins in 180 degrees C preheated oven
送入预热至 180摄氏度烤箱,17厘米蛋糕烤 25分钟,20厘米蛋糕烤 30分钟

– invert cake to cool once out of oven and allow to cool completely
出炉后的蛋糕立马倒扣,待冷却

– once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out
蛋糕冷却后,将蛋糕连模子裹上保鲜膜,冷藏。这样可防止干燥

coconut chiffon cake– by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days
蛋糕冷藏 2-3日后再脱模。如此可帮助蛋糕定性并确保湿润。冷藏后的蛋糕更是入味儿哈

Personal notes/温馨小贴士:

– i used coconut oil instead of salad oil ~ this elevated the aroma and taste of coconut in the cake
我用椰子油替代沙拉油

coconut chiffon cake

in love with this cake ♡o。.(✿ฺ。 ✿ฺ)

Pollution index: 137 (unhealthy)

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(10) Comments

  • anne (August 12, 2013)

    Your chiffon cake looks perfectly-baked ! Lovely flavor and texture 😀 Love it !

  • Edith C (August 13, 2013)

    I am slowly learning how to enjoy coconut. Will bookmarked this once I cultivate this taste bud. Thanks for sharing.

  • chocolate chiffon cake ~ melted chocolate & cocoa 巧克力戚风蛋糕 (*^^*) « Victoria Bakes (August 19, 2013)

    […] cake before and decided to give this a go… and oh yes… since there was one slice of coconut chiffon cake leftover from the last bake, i’d decided to cube this up and add this to the chocolate […]

  • Jo (May 31, 2015)

    Hi
    I have the same recipe book but I find that the cakes I make from this book always collapse after I take them out from the oven.

    I\’m guessing this is because the cooking time is insufficient…did you have the same experience?

    • Victoria Bakes (May 31, 2015)

      Hi, actually the recipe in this book works very well for me including baking time. The thing i realised though is that it yields moist chiffon.

      Not sure how bad your collapse is, but no, it hasnt happened to me.

  • pandan coconut mini chiffon cupcakes 班兰椰子迷你戚风杯子蛋糕 | Victoria Bakes (June 4, 2015)

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  • Kuan (September 5, 2015)

    Hi,
    I am newbies to baking. Still trying to perfect Chiffons which I find it hard. Really appreciate if you can you shed some lights on my questions…

    1) I noticed there isn\’t any baking powder or soda in the recipe. Will the cake rise probably ?
    2) I don\’t get the thick consistency if I whisk egg and oil 1st instead of egg and sugar. Any difference ?

    Thank you very much.
    Kuan

    • Victoria Bakes (September 5, 2015)

      Hi Kuan, chiffon is one of.the more difficult cakes. A real chiffon as i learned, does not use raising agents and the key is the whipping if egg white and a stable meringue. Folding whites into the egg yolk without deflating the white also determines the consistency of your batter. Of course, a properly done chiffon rises.

      Please do not confuse beating of egg yolk with oil and egg white with sugar. Its two different matter. If you beat egg white with oil it will never rise. In chiffon, you only beat egg white with sugar, nothing else. Hope this helps.

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