Zara ♥ Baking

TROPICAL CHIFFON CAKE

TROPICAL CHIFFON CAKE

source : from Kevin Chai's cookbook

TROPICAL CHIFFON CAKE

Coconut egg yolk batter :

3 egg yolks

2 tbsp cooking oil

60 ml coconut milk

30 gm caster sugar

90 gm self-raising flour

Pineapple egg white foam :

3 egg yolks

2 tbsp cooking oil

60 ml coconut milk

1 tsp instant coffee powder

1 tsp water

100 gm canned pineapple (pureed)

20 gm glace cherries (chopped)

30 gm caster sugar

90 gm self-raising flour

Egg white foam :

6 egg whites

1/2 tsp cream of tartar

100 gm caster sugar

Method :

1. To make coconut egg yolk batter : combine egg yolks, cooking oil, coconut milk and sugar in a mixing bowl. Fold in flour until forms batter. Leave aside

2. To make pineapple egg yolk batter: melt coffee powder with water in a mixing bowl, then combine with the remaining ingredients until forms batter. Leave aside.

3. To make egg white foam : beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

4. Gently fold half of beaten egg white foam into coconut egg yolk batter until blended. Pour batter into ungreased 9-in (22cm) tube pan. Bake in preheated oven at 170'C for 15 minutes.

5. Meanwhile, fold another half of the beaten egg white foam into pineapple egg yolk batter gently. Pour batter over half-baked coconut batter. Bake for another 25-30 minutes or until cooked.

6. Remove from oven, invert cake onto table until completely cooled. Decorate with cherries and pineapple slices if you wished.

Note : This cake is absolutely delicious. Do try it. HAPPY BAKING.