Coconut Chiffon Cake is very soft and smooth cake Fragrant coconut. The more you eat when the baking is finished, the more you enjoy.
Chiffon Cake Ingredients
- 1/2 cup coconut water
- 2 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 100 grams of ufabet cake flour
- Cornstarch, 2 pieces on the table
- Egg yolk 9 eggs
- Egg whites 9 eggs
- 150 grams of white sugar
- 1/2 teaspoon cream of tartar
- 1 cup whipping cream
- 1/3 cup ising sugar
- 1/2 cup chopped young coconut meat
- Dehydrated coconut for decoration
Coconut Chiffon Cake instructions
- Boil coconut water with butter. Use medium heat until the butter is melted, stir well, pour into a mixing bowl, add vegetable oil and whisk again to combine. Set aside to cool, add the yolks and stir to combine.
- Add cake flour and cornstarch. Into a bowl of coconut water Fold to combine. Set aside.
- Beat the egg whites with cream of tartar and sugar until the egg whites form peaks. Scoop the egg white into the egg yolk bowl. Gently fold and stir.
- Pour into the pan, tap lightly, remove air bubbles, put in the oven at 180 ° C for 15-20 minutes or until cooked, set aside to cool.
- Make the top of the cake by whipping cream and icing sugar to rise. With young coconut meat Fold to combine. Put in the refrigerator
- Put the pandan leaves on the cup for serving. Use a 3-4 inch circle mold to press the cake into a circle. Put it into the pandan leaves. Add the whipped coconut cream. Decorated with dried coconut.