Coconut chiffon cake

Description

If you have one coconut in an hour you'll have to drink tea with a cake.)) And yet, this cake, like all chiffon, it turns out a little moist, not completely dry and you can eat just like that, without the cream and impregnation.

Ingredients

Flour

1 cup
Brown sugar

0.66 cup
Vegetable oil

0.333 cup
Water

0.25 cup
Chicken egg

4 piece
Coconut shavings

1 cup
Leavening agent

2 tsp
Salt

Cooking

Pour over the coconut water to clean the dust and dirt. One of the three holes in the coconut is soft. Browse it and using a thin knife open a hole. Shook out the water or insert a straw and drink it. Tap a few times with a hammer on the Meridian of coconut and it is easy to crack.

If you have the time and inclination, remove the knife for cleaning of vegetables of dark skin. I was lazy and did not do it. Approximately 2/3 of the coconut I rubbed on a fine grater, to get a glass chip. The original recipe stated - 5 tbsp, coconut but my soul decided that coconut does not happen much.))) If your stores don't grow coconuts, replace with fresh dry shavings purchased from a bag.

Separate the whites from the yolks, whites put in the refrigerator. In a bowl mix sifted flour, brown sugar, baking powder and a pinch of salt.

Now, add liquid ingredients, ice water, vegetable oil and egg yolks. Turn on the mixer and briefly mix all to combine. Stir in chips and mix again briefly.

Turn on the oven on 180C. In proteins add a pinch of salt or citric acid and whisk them until fluffy stable foam.

Add whites to the dough and gently movements from the bottom up mix the two masses. Do not knead for long, otherwise the dough will be released all the air. I don't even try to completely stir in the beaten egg whites, leaving small Islands (see photo)

Lubricate the form of butter or cover with parchment paper and pour the batter. Put in preheated oven. Bake for 30-40 minutes until dry kindling.

I have left a small piece of coconut, which I use peelers cut into thin slices. This will be the decoration for our cake.

Cool the cake without removing it from the mold, then gently remove it. In principle, it is possible to eat. If you bake the biscuit in a rectangular shape, you can cut it into squares, sprinkle with powdered sugar and serve.

But if you have a little magician, you get a cute cake. Cut the sponge cake into 2 parts. Can impregnate its the coconut water that you rinsed off from the coconut. I have not watered anything, the sponge is sufficiently wet out. If you're not lazy like me, and scrape the coconut from the dark skins, your cake will be white and beautiful. Not so Ryaben'kii, as I have.

Cream can make any. I just whipped 150 ml heavy cream and, adding to them 150 g boiled condensed milk, again beat. 2/3 of the cream I smeared on the bottom crust and the rest of the cream poured on top. Sprinkled with coconut chips. All! Tasty, fast and beautiful! For unexpected guests - a great option.

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