Coconut chiffon cake (17cm hollow mold)

Overview

I had nothing to do at home, so I made a hollow chiffon cake. I think a small cake is very cute. If it is a family of three, the quantity is just right. I have always liked small cakes. People say that I don’t grow up and look like a child. This is all because of my appearance. I am not tall, hehe. In fact, I am a very strong and tomboyish type, haha. But when it comes to making cakes, I am still very gentle. . .

Tags

• baking
• children
• cake
• chiffon cake
• birthday
• coconut
• corn oil
• corn starch
• egg yolk
• low gluten flour
• fine sugar
• lemon juice
• milk
• protein
• salt

Ingredients

Steps

1. 1 Separate egg yolks and whites;

   

2. 2 Add corn oil to egg yolks and stir evenly;

   

3. 3 Add milk and stir evenly;

   

4. 4 Sift in the low-gluten flour and stir evenly until smooth and grain-free;

   

5. 5 Add grated coconut, mix well and set aside;

   

6. 6 Add a little salt and lemon juice to the egg whites;

   

7. 7 Add the pre-mixed corn starch and sugar in three batches and beat at low speed until wet and dry;

   

8. 8 Add 1/3 of the egg whites to the egg yolk paste and mix evenly;

   

9. 9 Then pour it back into the remaining egg whites and mix evenly;

   

10. 10 Pour the batter into the mold and knock out the bubbles. Preheat the oven to 160 degrees. After placing the mold, adjust the temperature to 140 degrees and bake for 45 minutes;

    

11. 11 After taking it out of the oven, turn it upside down and let it cool.