Coconut Angel Food Cake 椰香天使蛋糕
Christmas is just around the corner. You can make this healthy and yummy Coconut Angel Food Cake with leftover egg whites (egg white roll cake recipe here). The soft and light white cake without the egg taste has a burst of coconut fragrance. Its taste is really decadent. My family absolutely loves it. You can keep the cake chilled in the refrigerator for a few days, especially in this hot and humid weather. Coconut oil and coconut milk were added in the ingredient with coconut flakes frosted on the cake. I even placed a small bowl of water inside the oven to bake together with the cake so that the cake will become more tender and moist. Definitely a perfect white Christmas cake for the festive season.
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Coconut Angel Food Cake
Ingredients
- 30 ml coconut oil
- 50 ml coconut milk
- 2 tbsp fresh milk
- 1/8 tsp salt
- 50 g cake flour or plain flour - sifted
- 170 g egg white
- 1/2 tsp cream of tartar
- 80 g caster sugar
Frosting
- 60 ml non-dairy fresh cream
- coconut flakes
Instructions
- Combine coconut oil, coconut milk, fresh milk and salt together, mix well with a hand whisk.
- Sift flour the second time into step 1 and gently fold the mixture with a rubber spatula.
- In a mixing bowl, whisk egg white and cream of tartar till foamy. Add sugar in batches and whisk egg white to stiff peak form.
- Fold ⅓ of egg whites into the batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
- Pour batter evenly into a 7 inches ungreased (removable base) round cake pan.
- Place cake pan in the pre-heated oven 150C with a small bowl of water, bake for about 45-50 minutes.
- When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
- Spread whipped cream on top and sides of the cake. Then sprinkle coconut flakes over it. Decorate cake as desired.
- 椰香天使蛋糕 Coconut Angel Food Cake
- 这款椰子味结合天使蛋糕，柔软细腻又湿润。表层铺上雪白的椰丝，咬下去每一口都是满满的椰香味，超级美味！
- 材料：
- 30克 椰油
- 50克 椰浆
- 2汤匙 牛奶
- 1/8茶匙 盐
- 50克 底筋面粉或中筋面粉， 过筛
- 180克 蛋白
- 1/2茶匙 塔塔粉
- 80克 细砂糖
- 60毫升 动物性奶油，打发
- 适量椰丝
- 做法：
- 将椰油，椰奶和牛奶放入大碗中，用手动打蛋器充分把混合物搅拌融合。
- 面粉第二次过筛人混合物里（步骤1），用橡皮刮刀翻拌均匀即可。
- 另一个大碗中用搅拌机把蛋白和塔塔粉打致起泡泡，然后分次加入砂糖，打致硬性发泡。
- 取出1/3的蛋白霜到面糊里，用橡胶刮刀轻轻的翻拌均匀，然后倒入剩余的蛋白霜，翻拌均匀即可
- 将面糊倒入摸具中（7寸活底蛋糕烤盘 – 无需抹油或铺纸）。
- 放进预热烤箱摄氏150度下面的第二层，烘烤约45-50分钟。烤盘的旁边放一小碗水，这样烤好的蛋糕体会更加的细腻湿润。
- 蛋糕出炉后，即倒扣致冷却才脱模。
- 将打发动物性奶油适量的涂在整个蛋糕上，然后撒上椰丝。随意加上自己喜欢的装饰就完成了!
