IMG_8937Ingredients (makes a 7 inch chiffon cake)

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

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)

IMG_8936食材(可做一个 7寸戚风蛋糕)

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

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)


IMG_8939– 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:

IMG_8941– 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

– feel free to use a bigger pan, but do adjust baking time accordingly

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




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