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Coconut Passion Fruit Chiffon Cake by Colleen Teo

Coconut Passion Fruit Chiffon Cake by Colleen Teo


I have some passion fruit sitting in the fridge, I decided to try out using Ayam Brand U.H.T. coconut milk and passion fruit. This is a perfect combination of flavours has left me wondering for the longest time.

It is a soft and moist chiffon cake, which is well loved by my family members. It’s quite a unique flavour together. We love the scent of the Ayam Brand coconut, you can try this out! Let your creativity go wild with Ayam Brand Coconut milk .#ayamcooking

Ingredients

4 yolks
40g sugar
45g Coconut oil
65g passion fruit pulp (including the seeds – about 2 to 3 fruits)
20g #ayambrand Coconut milk
1 tsp lime zest
1 tsp lime juice
100g cake flour
1/2 tsp baking powder
4 whites
40g sugar
1/8 tsp cream of tartar

Method

  1. In a bowl, sift together the flour and baking powder.
  2. Whisk together egg yolks and 50g sugar until pale in colour.
  3. Gradually add in oil, passion fruit pulp, lime zest and juice and milk whisking them all until combined.
  4. Add all the sifted flour and baking powder. Whisk until the mixture becomes a thick batter. (This should take no more than a minute)
  5. Place the egg whites into a clean metal bow. Using a mixer, beat the whites until frothy. Add in the cream of tartar until whisk for a minute before gradually adding in the 40g of sugar. Continue to beat until stiff peaks are formed.
  6. Gently fold in egg white mixture into egg yolk batter in 3 seperate additions until well combined.
  7.  Pour batter into a 9″/22cm chiffon tube pan. Bake in preheated oven at 175C for 40-45mins.
  8. Invert pan immediately to cool completely before unmold.




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