How to make coconut chiffon cake

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  1.Prepare materials.

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  2.The egg white and yolk are separated.Put the egg whites in a water-free and oil-free basin.

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  3. Beat the egg whites and add the sugar 3 or 4 times.Beat until the egg whites form sharp corners and do not fall down when you lift the whisk.After each addition of sugar, beat for 2-3 seconds before stopping to check whether the sharp corners can be lifted.Once there are sharp corners, stop beating immediately.

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  4. Add white sugar to the egg yolk bowl and mix slightly.Then add corn oil and water.Slightly even.

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  5. Mix coconut flour and flour and sift three times to mix more powder into The air becomes lighter.

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  6. Sift the powder into the egg yolk.Mix well.

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  7. Add 1/3 of the egg yolk paste to the egg yolk paste, stir well and pour in all In the egg yolk paste.Continue to mix evenly.Preheat the oven to 180 degrees.

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  8. Line a 6-inch removable bottom round mold with oil paper and pour the cake batter into it.Shake the mold twice on the table.Pop out the bubbles.

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  9. Bake in the oven for about 30 minutes.Insert a toothpick into the cake.If no dough comes out of the toothpick, the cake is done.Invert, demould, and remove the oil paper.