How to make 6-inch coconut chiffon cake

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  1.Prepare all materials



2.Egg yolk and egg white separation.(I beat the egg yolks directly into the basin of corn oil)

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  3. Add corn oil, coconut milk, caster sugar and grated coconut to the egg yolks and stir evenly.

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  4. Sift the low-gluten flour into the egg yolk liquid twice.

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  5. Mix the egg yolk paste until it is even and powder-free, set aside.

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  6. Use a hand-held electric egg beater to start beating the egg whites at low speed until they are thick and foamy.Add caster sugar for the first time.

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  7. Turn to high speed and beat until the meringue increases in volume and lines appear.Add sugar once

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  8. Continue to beat at high speed until the meringue becomes more delicate and appears.Using a curved pointed hook, add the remaining sugar and cornstarch.

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  9. Whisk the meringue until it becomes stiff peaks (i.e.lift up and beat A small upright hook appears on the device)

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  10.Take one third of Add the meringue to the egg yolk paste and mix evenly in a cutting and stirring motion.

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  11. Pour all the evenly mixed cake batter into the meringue.Mix well in the same way.(Do not stir as it will defoaming)

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  12.Pour the mixed cake batter Put it into a 6-inch cake mold and shake it a few times to automatically eliminate large bubbles.

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  13.Put it into the preheated oven, heat up and down to 140 degrees, middle layer , bake for 50 minutes.

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  14. When the time is up, take out the cake and smash it 15 cm away from the table.down to shake out excess heat.Turn the cake upside down on the wire rack until completely cooled.

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  15. After cooling, remove from the mold and sprinkle an appropriate amount of coconut on the surface.

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  16.Cut it and it’s ready to eat!