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.
Coconut Brown Sugar Chiffon Cake
Makes a seven-inch round chiffon cake
75 g cake flour
10 g dark brown sugar
4 egg yolk, large
75 g coconut milk
30 g canola or vegetable oil
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.
Preheat oven to 325°F/160°C. Separate the eggs. Rub dark brown sugar between your fingers to break up any lumps if needed.
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.
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.
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.
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.
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