coconut chiffon cake

Are you looking for recipe inspiration coconut chiffon cake ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas coconut chiffon cake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of coconut chiffon cake, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare coconut chiffon cake delicious at home, because as long as you know the trick, this dish can be a special treat.

So, this time, let’s try it, let’s create it coconut chiffon cake home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make coconut chiffon cake use 11 type of material and 9 manufacturing step. Here’s how to make the dish.

Ingredients and spices that need to be prepared to make coconut chiffon cake:

  1. 3/4 cup sugar
  2. 3 tsp baking powder
  3. 2 1/2 cup cake flour
  4. 1 tsp salt
  5. 1/2 cup oil(any oil will do)
  6. 7 eggs( separate the yolk and the whites)
  7. 3/4 cup cold water
  8. 1 tsp vanilla extract
  9. 1/2 tsp cream of tar tar
  10. 3/4 cup sugar
  11. 1 cup dessicated coconut

Steps to make coconut chiffon cake

  1. preheat the oven to 350°F(180°C). prepare an ungreased tube pan.
  2. sift together the flour, baking powder, sugar, and the salt in a bowl for at least 3 times.
  3. make a well in the center and add the oil, egg yolk, dessicated coconut, water and vanilla extract. beat until smooth and no lumps. set aside.
  4. using a stand or hand mixer, beat the egg whites together with the cream of tar tar and sugar together until stiff.
  5. gently fold the egg yolk mixture to the meringue until well blended, ensuring that you scrape the bottom as you fold.
  6. pour into the prepared ungreased tube pan, and give it a little tap on the bottom the get those bubbles off.
  7. bake until golden brown and the middle springs back when touched for about 45 min.
  8. invert onto the neck of the bottle.
  9. cool completely upside down.

How ? It’s easy? That’s how to make coconut chiffon cake which you can practice at home. Hopefully useful and good luck!

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