Tropical Chiffon Cake

 I seem to be crazy about chiffon cake recently. Haha ! Try out a new favour today. A tropical taste of coconut and pineapple with a twinge of coffee.

 

Recipe adapted from <Chiffon Cake is Done> by Kevin Chai


Ingredients :
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Coconut Egg Yolk Batter
3 egg yolks
2 tbsp cooking oil
60ml coconut milk
30g sugar
90g self-raising flour


Pineapple Egg Yolk Batter
3 egg yolks
2 tbsp cooking oil
60ml coconut milk
1 tsp instant coffee powder
1 tsp water
100g canned pineapple (pureed)
20g glaced cherries (chopped)
30g sugar
90g self-raising flour


Egg White Foam
6 egg whites
1/2 tsp cream of tartar
100g sugar
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Method :
1. To make coconut egg yolk batter, combine egg yolks, cooking oil, coconut milk and sugar in a mixing bowl. Fold in flour until forms batter. Leave aside.
2. To make pineapple egg yolk batter, melt coffee powder with water in a mixing bowl, then combine with the remaining ingredients until forms batter. Leave aside.
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
4. Gently fold half of beaten egg white foam into coconut egg yolk batter until blended. Pour batter into ungreased 9-inch (22cm) tube pan. Bake in preheated oven at 170 degrees C for 15 minutes.
5. Meanwhile, fold another half of beaten egg white foam into pineapple egg yolk batter gently. Pour batter over half baked coconut batter. Bake for another 25-30 minutes or until cooked.
6. Remove from oven, invert cake onto table until completely cooled.
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