Coconut Chiffon Cake

  • 4 egg yolks
  • 2 tbsp fine granulated sugar
  • 1/4 cup corn oil
  • 1/4 cup coconut milk
  • 1/2 cup + 1 tbsp cake flour

      Meringue

  • 4 egg whites
  • 1/4 cup fine granulated sugar
      Oven : 160*C
  1. Whisk the egg yolks with sugar until mix well.
  2. Mix the corn oil and coconut milk into the egg yolks mixture.
  3. Sieve the flour and mix in till there's no lumps of flour.
  4. Whisk the egg whites till foamy.
  5. Gradually add in the sugar and whisk till stiff peak.
  6. Fold in 1/3 of the meringue into the batter to lighten it up.
  7. Then fold in the rest of it slowly.
  8. Pour the batter in your cake mould/ cupcakes mould.
  9. Bake for 55 mins or till the cake tester comes out clean.



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