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No thing how many times , whenever the bake of chiffon or sponge cake tat come upwardly out amongst apartment , wrinkle-less surface , I volition last really happy!
Recipe adapted from here.
3 egg whites
* the guess weight of these 3 eggs used are approx. 65g each amongst shell.
Method
1. Prepare a cake pan amongst removable base of operations , produce non role non stick cake pan in addition to produce non grease or trouble paper.
Verdict?
The cake is thence cottony soft in addition to fluffy , nevertheless the kokosnoot sense of savor is mild but the desiccated kokosnoot hand the cake extract bites in addition to taste. Next fourth dimension may last should travail to add together inwards only about kokosnoot milk pulverisation heeheehee...
Coconut
No thing how many times , whenever the bake of chiffon or sponge cake tat come upwardly out amongst apartment , wrinkle-less surface , I volition last really happy!
Recipe adapted from here.
Ingredients : (7" circular cake pan amongst removable base)
50g butter (salted)
50g cake flour
3 egg yolks
3 egg yolks
80g kokosnoot milk
20g dessicated coconut
20g dessicated coconut
3 egg whites
40g caster sugar
6g corn starch
6g corn starch
* the guess weight of these 3 eggs used are approx. 65g each amongst shell.
* The batter tin exclusively fill upwardly the cake pan close 60% amount or non to a greater extent than than 70%. If to a greater extent than than that , the cake volition "explode" in addition to cleft terribly base of operations on my past times experience.
Method
1. Prepare a cake pan amongst removable base of operations , produce non role non stick cake pan in addition to produce non grease or trouble paper.
2. Separate egg white in addition to egg yolk into 2 mixing bowls. (if I wanna bake final instant , I volition soak the chilled eggs inwards warm H2O to speed out the procedure to room temperature)
3. Melt butter inwards a saucepan , in i lawsuit you lot meet minor bubbles , take from heat.
4. Immediately add together inwards sifted flour , rapidly stir to operate batter. (the batter is similar really soft paste)
5. Pour the kokosnoot milk in addition to dessicated kokosnoot into a empty mixing bowl , scape inwards the butter + flour batter in addition to mix good amongst the milk. (like mayonnaise sort of texture)
6. Add inwards egg yolk i at a fourth dimension , stir good on each addition. The batter is slightly runny if compare to normal chiffon batter. (I added inwards all egg yolks at in i lawsuit , the batter is runny)
7. Mix saccharide in addition to corn starch together. Beat egg whites till foamy , gradually add together inwards saccharide in addition to corn starch mixture (three times) in addition to operate along musical rhythm out until approaching strong peaks (meringue stand upwardly immediately upwardly amongst a lilliputian bend at the tip) or till strong peaks (this phase is a fleck hard to plication amongst egg yolk mixture)
8. Take 1/3 of meringue in addition to role a paw whisk to mix good amongst egg yolk batter.
9. Fold inwards 1/2 of meringue in addition to role a silicone spatula , gently plication amongst egg yolk batter till slightly combined. Fold inwards the repose meringue in addition to gently plication till good combined.
10. Pour the batter from high slow into cake pan to free bubbles , in addition to thence lightly bang the cake tin to farther free the bubbles.
3. Melt butter inwards a saucepan , in i lawsuit you lot meet minor bubbles , take from heat.
4. Immediately add together inwards sifted flour , rapidly stir to operate batter. (the batter is similar really soft paste)
5. Pour the kokosnoot milk in addition to dessicated kokosnoot into a empty mixing bowl , scape inwards the butter + flour batter in addition to mix good amongst the milk. (like mayonnaise sort of texture)
6. Add inwards egg yolk i at a fourth dimension , stir good on each addition. The batter is slightly runny if compare to normal chiffon batter. (I added inwards all egg yolks at in i lawsuit , the batter is runny)
7. Mix saccharide in addition to corn starch together. Beat egg whites till foamy , gradually add together inwards saccharide in addition to corn starch mixture (three times) in addition to operate along musical rhythm out until approaching strong peaks (meringue stand upwardly immediately upwardly amongst a lilliputian bend at the tip) or till strong peaks (this phase is a fleck hard to plication amongst egg yolk mixture)
8. Take 1/3 of meringue in addition to role a paw whisk to mix good amongst egg yolk batter.
9. Fold inwards 1/2 of meringue in addition to role a silicone spatula , gently plication amongst egg yolk batter till slightly combined. Fold inwards the repose meringue in addition to gently plication till good combined.
10. Pour the batter from high slow into cake pan to free bubbles , in addition to thence lightly bang the cake tin to farther free the bubbles.
11. Bake at pre-heated oven at 140C (no fan) for 25mins at depression rack , in addition to thence increase to 170C (no fan) for only about other 25mins. (for my oven I baked inwards 120C for xxx mins in addition to 150C for 25 mins every bit mine is 7")
12. Remove the cake pan from oven , drib it from high side to foreclose the cake shrink likewise much during cool process.
12. Remove the cake pan from oven , drib it from high side to foreclose the cake shrink likewise much during cool process.
13. Turn the cake pan upside downwards in addition to cool completely earlier take from the cake pan. (I turned the cake pan in addition to role 2 cups to back upwardly the side of the cake pan , this is to foreclose the cake exceed amongst the wire squeeze printing.)
Important tips to larn this sponge cake right:-
1. bake it over frigidity first then subsequently increase temperature to medium , in addition to e'er bake it at the lower rack. So the cake volition non shrink at all after it gets cool.
2. Also you lot take to accept stable meringue which requires you lot to musical rhythm out till strong ..Don't worry strong meringue created dry out cake texture , because the batter is using 烫面 "Tang Mein" method (that agency develop the egg yolk batter first).Verdict?
The cake is thence cottony soft in addition to fluffy , nevertheless the kokosnoot sense of savor is mild but the desiccated kokosnoot hand the cake extract bites in addition to taste. Next fourth dimension may last should travail to add together inwards only about kokosnoot milk pulverisation heeheehee...
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY