How to make coconut milk chiffon cake

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  1.Put the egg yolks into coconut sugar and mix well, then add vegetable oil and coconut milk, mix well each time and then add again

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  2.Sift in the low-gluten flour and mix until the egg yolk paste is particle-free (do not over-mix to avoid gluten formation, which will make the finished cake not delicate enough)

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  3.Use an electric whisk to beat the egg whites until they are thick, add lemon juice and beat, add 1/3 of the caster sugar, beat the egg whites until When the foam is relatively dense, add 1/3 of the caster sugar.If lines appear, add the remaining 1/3 of the caster sugar, and continue beating until short, upright, sharp corners appear.

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  4.Put 1/3 of the beaten egg whites into the egg yolk paste, stir gently with a rubber spatula, and then Pour into the remaining 2/3 of the egg white

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  5. Stir from the bottom up, Do not stir in circles to prevent the egg whites from defoaming, until the egg yolk paste and egg whites are fully mixed

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  6.Pour the mixed batter into the mold, shake twice to release air bubbles

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  7.Put it into the preheated oven at 165 degrees for 45 minutes (the time and temperature are for reference only, please refer to the actual situation of your own oven), remove from the oven and invert until completely cool and then demold

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  8.Cut into pieces and enjoy

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  9.Coconut milk cake with delicate texture and delicious coconut flavor