Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg yolks
- 3/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 7 egg whites
- 1/2 cup shredded coconut
Special equipment needed:
- 10-inch tube pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
3. Add the vegetable oil, egg yolks, coconut milk, and vanilla extract to the dry ingredients. Mix until well combined.
4. In a separate mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
5. Gently fold the egg whites into the batter until just combined.
6. Fold in the shredded coconut.
7. Pour the batter into an ungreased 10-inch tube pan.
8. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and invert the pan onto a wire rack. Let cool completely.
10. Once cooled, run a knife around the edges of the pan to loosen the cake. Remove the cake from the pan.
11. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
325°F
Serving size:
10-12 servings
Nutritional information:
Calories: 340
Fat: 16g
Saturated Fat: 8g
Cholesterol: 105mg
Sodium: 320mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 28g
Protein: 6g
Substitutions for ingredients:
- You can use coconut oil instead of vegetable oil.
- You can use almond milk or regular milk instead of coconut milk.
- You can use sweetened or unsweetened shredded coconut.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the batter for added crunch.
- Drizzle the cake with a coconut glaze made with powdered sugar and coconut milk.
- Top the cake with whipped cream and toasted coconut flakes.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Do not grease the tube pan as the cake needs to cling to the sides to rise properly.
- Let the cake cool completely before removing it from the pan to prevent it from collapsing.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh berries or tropical fruits.
- Serve the cake with a dollop of whipped cream.
Garnishes:
- Toasted coconut flakes
- Fresh berries
- Whipped cream
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
- Grilled pineapple
Troubleshooting advice:
- If the cake is not rising properly, make sure you beat the egg whites until stiff peaks form.
- If the cake is too dry, reduce the baking time by 5-10 minutes.
Food safety advice:
- Make sure to use fresh eggs and check for any cracks before using them in the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Chiffon cake was invented in the 1920s by a California baker named Harry Baker.
- The cake became popular during World War II when eggs and butter were rationed.
Flavor profiles:
- This cake has a light and airy texture with a subtle coconut flavor.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with tea or coffee.
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