Ingredients (makes a 7 inch chiffon cake)
A
4 large egg yolk (c. 80g)
50ml coconut oil
35ml coconut milk + 65ml warm milk * i used ayam brand coconut milk
90g hainanese kaya
80g cake flour, sifted twice
B
4 large egg white (c.160g)
30g coconut flower sugar (brown or white sugar is fine. feel free to add another 20g of sugar for a sweeter cake)
食材（可做一个 7寸戚风蛋糕）
A
蛋黄 4大颗（约 80克）
椰子油 50毫升
椰浆 35毫升＋温牛奶 65毫升＊我用了 ayam 牌子椰浆
海南咖椰 90克
蛋糕粉 80克，过筛两次
B
蛋白 4大颗（约 160克）
椰子花糖 30克（黄或白糖允可。如喜欢［更］甜蛋糕者可将糖份增加至 50克）
Directions/做法
– beat egg yolk briefly. then add in the rest of A ingredients according to the above order, adding in new ingredients only after the previous one had been well blended
蛋黄略打散后，将其它 A食材按照上诉次序排列加入。每加入一份食材拌匀后才加入下一份食材
– beat B to stiff, shiny peaks by adding sugar in 3 additions
B 椰糖分三次加入蛋白，将其打至有光泽并硬性状
– fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分 3次翻拌入蛋黄糊
– pour batter into pan and tap in on tabletop a few times. bake in second lowest rack, preheated oven of 180 degrees for 25-30 mins. mine was baked in 28 mins
面糊倒入烤盘，在案板轻拍几下。送入预热至 180摄氏度倒数第二层烤箱烤 25-30分钟。我的烤了 28分钟
Personal notes/温馨小贴士：
– please note that this is a very moist chiffon cake. i highly recommend unmoulding one day after baking it in order to stabilise the structure
注：故蛋糕体偏湿润，我强推烘焙隔天后再脱模
– feel free to use a bigger pan, but do adjust baking time accordingly
您可选择用较大的烤盘，但烘焙时间需适量调整
i am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom’s Mom
好特别的海南咖椰7风，味道一定非常非常香~~~
真是太赞了！可以拿两片当明天早餐吗？
Hi Victoria. Awesome texture. Mighty tall and fluffy. Question. What is the difference between hainanese kaya and regular caramel kaya. Can I use regular kaya instead. Thanks again.
i just happen to have hainanese kaya at home. feel free to substitute
亲亲， 我来了。。。可有想念我呀！ 嘻嘻。。
老远就闻到你家的蛋糕香了， 今日我就赖着不回了， 哈哈！
我也来了！！！甜甜香香海南咖椰口味真够特别的。。你真行！
Hi Victoria, like to consult you on bread making. I have manage to make soft bread but never fluffy. Is it possible to make soft and fluffy bread like commerical bread without using bread improver?
Hi Wendy, if you specifically mean \”fluffy\” (in my definition, meaning well aerated) i would (in my 5 cents worth) say use a highly hydrated recipe (dough maybe difficult to handle) and increase proofing time during last rise (have to watch it doesnt overproof resulting in deflation). I nvr use bread improver and do get soft and fluffy bread at home. Hope this helps
Thanks for the quick respond, Victoria. Can you recommend a recipe from your collection for me to try. One that is highly hydrated. Like to give it a try again.
Hi Wendy, i highly recommend this ~ https://bakingintotheether.com/2014/06/30/chef-nishikawas-85-hydration-sesame-toast/
it\’s a tough dough to handle and i have heard people just dumping the entire dough (couldn\’t knead it) to rise. that is not the ideal way. do click on the link of the recipe contributor. you will be able to see the dough at different stage. that way you can gauge if you are on the right track. of course, i have seen a lot of successes on Facebook as well.
good luck
我的小打令，你这戚风实在太赞了
Hi Victoria, baked the Hainanese Kaya Chiffon Cake yesterday, it was perfect! Thank you.
Thanks for letting me know Jen! Always grateful with feedback 🙂