I have opened a can of coconut milk last week. In order to use it up, I made a few cakes with coconut milk in the past couple of days (I will be posting my recipes in the upcoming weeks/months). I have tweaked my vanilla chiffon cake recipe a bit for this coconut chiffon cake. I have replaced part of the oil with more coconut milk as coconut milk is high in fats already. I have actually tried making this cake with palm sugar, granulated sugar as well as dark brown sugar. And I think the winner is brown sugar as this is the most fragrant among the three sugars that I tried. So here is my recipe. Feel free to use light brown or granulated sugar if you don’t have dark brown sugar.
前幾天開了一罐椰漿，為了消滅它EC於是做了幾款椰汁蛋糕(食譜會陸續加入)。蛋糕食譜及做法來自EC慣用的雲尼拿雪芳蛋糕，但因為椰漿本身脂肪含量較高，所以油量減少了。以往EC試過使用白糖、椰糖及黑糖做這蛋糕，比較之下覺得黑糖效果最香，所以今次食譜使用的是黑糖，沒有黑糖可用砂糖或黃糖代替。
Coconut Brown Sugar Chiffon Cake
椰汁黑糖戚風蛋糕
Makes a seven-inch round chiffon cake
可做七吋圓形雪芳蛋糕一個
Ingredients
Yolk Batter
75 g cake flour
10 g dark brown sugar
4 egg yolk, large
75 g coconut milk
30 g canola or vegetable oil
Meringue
4 egg white, large
40 g dark brown sugar
1/2 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
材料
蛋黃糊
低筋麵粉 75克
黑糖 10克
蛋黃(大蛋) 4個
椰奶 75克
芥花籽油或菜油 30克
蛋白霜
蛋白(大蛋) 4個
黑糖 40克
他他粉 1/2茶匙
註：EC用的大蛋每隻淨重約50克
Directions 做法
Preheat oven to 325°F/160°C. Separate the eggs. Rub dark brown sugar between your fingers to break up any lumps if needed.
焗爐預熱325°F/160°C，分開蛋白及蛋黃，若黑糖結塊可先用手指捽碎。
For the yolk batter, combine and sift flour and dark brown sugar into a mixing bowl. Mix well and make a well in the center. Add oil, coconut milk and egg yolks to the well and whisk gently until combined.
做蛋黃糊：低筋麵粉及黑糖混合過篩放入鋼盆中，將粉往周圍撥成粉牆狀，將油、椰奶及蛋黃倒進粉牆中央, 用蛋拂輕手攪拌成蛋黃糊備用。
For the meringue, clean the mixing bowl and wire beaters with paper towel and vinegar or lemon juice to remove traces of grease before you start. Whip egg whites with a hand mixer or stand mixer fitted with the whisk attachment until foamy. Add cream of tartar and continue to beat egg white until soft peaks form. Then add sugar in three batches and continue to beat until glossy and firm peaks. When you lift up the whisk, the meringue will hold its pointy shape.
做蛋白霜：鋼盆及打蛋器配件預先用抹手紙加檸檬汁或白醋抹一次去除殘餘油份，用電動打蛋器或坐枱攪拌機將蛋白打至起粗泡， 加入他他粉繼續打至泡泡變細密，分三次加糖打至乾性發泡，拉起打蛋器時蛋白霜呈短小尖頭狀。
Scoop about one third of the meringue into the yolk batter and mix well with a whisk to lighten. Then pour this back to the remaining meringue. With a spatula, fold gently and thoroughly (so that you don’t deflate the meringue) until you see no streaks of white. Pour batter into the unprepared chiffon cake pan. Smooth top then tap pan against the kitchen counter several times to get rid of any large air bubbles.
將三分一蛋白霜混入蛋黃糊中用蛋拂充份拌勻，再倒回蛋白霜鋼盆中用膠刮輕手以切拌方法混合至麵糊成均一顔色，盡量輕手並快手完成混合以免蛋白霜消泡，將麵糊倒進中空模(不用抹油)後抹平，將烤模往枱上輕敲幾下敲出較大的氣泡。
Bake cake until a bamboo skewer inserted in the center of cake comes out clean, about 30 minutes for my oven. All ovens are different so adjust baking time accordingly. Tap pan against the kitchen counter a few times to release any gas trapped in the cake cells to minimize shrinkage. Remove pan from oven and invert the cake to cool (I place it on a beer bottle). Cool cake completely before removing from pan.
放入焗爐焗至竹簽插入蛋糕中心取出後不沾麵糊，EC家中焗爐約需30分鐘，不同焗爐可能要不同時間，請自行調節， 取出後將蛋糕連烤模往枱上敲幾下將困於蛋糕內的空氣震破避免蛋糕回縮，倒扣放涼後可脫模(EC通常將蛋糕插在啤酒樽上放涼)。
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