Cooked Dough Coconut Chiffon Cake烫面椰香戚风蛋糕

This is my first cooked dough (烫面) chiffon cake and I already fell in love with it.  The texture is very soft and fine.  This cooked dough method yields a super duper chiffon,  I will continue to adopt this method in my upcoming chiffon bakes. This coconut chiffon is yummy!  I will definitely bake this again and again.   

Cooked Dough Coconut Chiffon Cake烫面椰香戚风蛋糕

recipe source : Pet 猫猫, The Kitchen 70’s

Makes one 8” (21cm) tube pan

Ingredients A

100g coconut milk

20g caster sugar

75g vegetable oil ( I used olive oil )

85g flour, sifted ( I used hong kong flour, sifted. You can use cake flour )

15g corn flour, sifted

4 egg yolks

 Ingredients B

 4 egg whites

80g sugar ( I used 50g)

1/8 tsp cream of tartar

Method

1. Heat up coconut milk in a saucepan till 80deg. Remove from stove.

( I do not have a thermometer, so I heat up until it feels hot to the touch )

2. Add in 20g sugar, oil, flour, corn flour into coconut mixture and mix well.  Add in egg yolks and mix until well combine.

3. Whisk egg white at low speed until foamy, add in cream of tartar and whisk at medium speed.  Add in sugar in 3 additions and whisk at medium-high speed until stiff peak forms.

4. Add 1/3 of the egg white mixture into egg yolk mixture and mix gently to combine.  Then add the remaining egg white mixture and gently fold in until well combine.

5. Pour into a 21cm tube pan. Tap the tube pan on the table top a few times to reduce large bubbles and bake at 170C for about 45-50 minutes or until cooked.

6. Invert cake pan on the cooling rack immediately and remove the cake once cooled.

7. Slice and serve

Advertisements

9 thoughts on “Cooked Dough Coconut Chiffon Cake烫面椰香戚风蛋糕

  1. Pingback: coconut chiffon cake | eelmsthenovicebaker

  2. I tried making your cake a couple of times, and it tasted great! However, each time I invert the pan, the cake doesn’t stick to the pan (even though I didn’t grease it) and it slides out too early. Because of this, my cake always looks like it has sunk, although it looked perfectly fine in the oven. Could you suggest any reasons why this is happening? Thanks

    • This happened to me before in the past. If you know how to beat egg white and have folded the whites into the yolk mixture correctly, then the problem could be the batter has been filled up too high in the tube pan. Try filling the batter up to 80% and if you have any remaining batter, pour into cupcake cases. Hope this helps! Have fun in baking.

  3. I tried this – and it rose so well – until i cooled it and took it out of the pan. The whole cake had risen to the top of the cake pan, leaving 2 inches of empty space below!!! dont understand what happened!

    • Doris, you should try this. The texture is so good that I might just do the cooked dough method in the future. I’ve baked a pumpkin chiffon on Sunday using the cooked dough method and it worked out well too! Will post that recipe soon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s