This chiffon cake is super light, moist, and heavenly. It’s so easy to make with just a handful of ingredients. The choice of frosting is yours. You can keep it light by using non-dairy whipping cream or simply without. Perfect with afternoon tea.
This recipes make a 2lb-size cake, 8-10 slices.
Dry Ingredients
- 90 gram Cake Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
Wet Ingredients
- 3 Egg Yolks
- 50 gram Sugar
- 30 gram Coconut Water (fresh, or 100% natural from box, but not the sweeten kind)
- 30 gram Coconut Milk
- 60 gram Sunflower Oil (or Canola, or Soy Bean oil)
- 1/4 teaspoon Coconut Essence (optional)
Meringue Ingredients
- 3 Egg Whites
- 50 gram Sugar
- 1/4 teaspoon Cream of Tar Tar
Directions
- In a large bowl, sift all dry ingredients together twice and set aside.
- Line up an 7 1/2 inch cake tin with baking paper and preheat the oven to 180 degree C.
- In a small mixing bowl, mix together all wet ingredients.
- Pour the wet ingredients mixture into the dry ingredients bowl, gently stir the batter to combine well.
- In an electronic mixer at a medium high speed, whisk egg white until frothy, about 2 minutes. Mix cream of tar tar into sugar, then slowly add the sugar in the egg white while increasing the speed to high. Whisk the egg white until stiff peak.
- Add half of the egg white meringue into the batter mixture and gently fold in to combine well. Add the rest of the egg white meringue and fold in to combine well.
- Pour the batter into the tin and spread the top for even surface. Bake for 25-30 minutes (checking at 20 minutes as ovens vary) or until the skewer inserted into the centre comes out clean.
- Remove from oven and let sit for just 1 minute before running a small knife around the tin, then transfer to a wire rack to cool.
- Slice into 2 layers and dress with whipped non-dairy cream.
