coco nestum chiffon cake 可可麦片戚风蛋糕

i took the challenge of using very minimal flour for this cake..
indeed, it has no structure.. no backbone.. can’t even stand in solitude..
but.. it is very moist and soft.. delish!
吃了豹子胆，试着用少少的面粉制作这款戚风蛋糕
嘿。。还真是挺不起身、软绵绵、懒洋洋滴。。
灰常湿润、灰常松软。。好吃

Ingredients (17cm chiffon pan)

80g egg yolk (c. 4 egg yolk)
50ml coconut oil
60ml milk
20g nestum
16g cake flour
15g cocoa powder

160g egg white (c. 4 egg white)
70g coconut flower sugar (white or brown sugar is ok)

食材（17厘米戚风蛋糕模）

蛋黄 80克（约 4颗蛋黄）
椰子油 50毫升
牛奶 60毫升
nestum 即溶营养麦片 20克
蛋糕粉 16克
可可粉 15克

蛋白 160克（约 4颗蛋白）
椰子花糖 70克（白或黄糖 ok)

Directions/做法

– sift flour and cocoa powder together twice
蛋糕粉和可可粉混合、过筛两次

– beat egg yolk briefly and add in oil. blend well, then whisk in milk
蛋黄略打散后拌入油。拌匀、加入牛奶，再次拌匀

– mix in nestum and finally, flour mixture
加入营养麦片。搅拌均匀后拌入粉类食材。拌匀、待用

– add sugar into egg white in 3 additions, then beat till stiff and shiny peaks
糖分三次加入蛋白，打至湿润、硬性状

– add a little egg white meringue into batter and loosen it up
取一小部份蛋白霜加入面糊，将其拌松

– fold in egg white meringue in 3 addition into batter
蛋白霜分三次翻拌入面糊

– pour batter into pan, and tap pan on table a couple of times
面糊倒入烤盘，在案板轻敲数下

– bake in preheated oven of 180 degrees C, second lowest rack for 25 mins
送入预热至 180摄氏度烤箱倒数第二层烤 25分钟

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