cakes

Mango Coconut Chiffon Cake

This is another cake I made with coconut milk. The one before was made with dark brown sugar. This one was with white sugar and I added dried mango pieces to the batter (sometimes I would add toasted coconut flakes too). When baked, the dried mangoes would become soft and chewy. Have you ever bought some not-so-good dried mangoes that are way too dry and hard and that make your jaws so tired after munching on a few pieces? If so, turning them into cakes or muffins would be a great way to use them all up.

這是另一個用椰漿做的蛋糕,之前那款用黑糖,今趟EC用回白糖,更加入了芒果乾粒(有時更會加入炒香的椰絲)。芒果乾焗熟後會變得柔軟煙韌,所以有時若不幸中伏購買了又乾又硬的芒果乾,不想吃到牙較軟的話,用來做蛋糕及鬆餅便可將它們通通消滅。


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Mango Coconut Chiffon Cake
椰香芒果雪芳蛋糕

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
1/2 tsp baking powder (optional)
10 g granulated sugar
4 egg yolk, large
75 g coconut milk
30 g canola or vegetable oil
1/3 C dried mango pieces, diced and lightly coated with flour

Meringue
4 egg white, large
40 g granulated 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
泡打粉 1/2茶匙 (可不加)
細砂糖 10克
蛋黃(大蛋) 4個
椰奶 75克
芥花籽油或菜油 30克
芒果乾 1/3杯 (切粒,用少量麵粉拌匀)

蛋白霜
蛋白(大蛋) 4個
細砂糖 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. Dice dried mango pieces and coat them with about 1/2 tsp of flour to prevent sticking. Shake off excess flour. Set aside.
焗爐預熱325°F/160°C,分開蛋白及蛋黃,芒果乾切粒加約半茶匙麵粉拌匀後(可防黏)篩走剩餘的粉備用。

For the yolk batter, combine and sift flour, baking powder (optional) and 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、泡打粉(如用)及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. 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. Sprinkle in the dried mango pieces. 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,洒上芒果乾粒,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 immediately 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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