Anna Olson Makes a Coconut Chiffon Cake! | Baking Wisdom
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- čas přidán 19. 06. 2024
- This fluffy cake seems to defy gravity. Recipe below - follow along! And thanks to our special guest, Pastry Chef and cookbook author Helen Goh, co-author of “Sweet” with Yotam Ottolenghi!
Whereas an airy angel food cake uses only whipped egg whites and has no added fat, a chiffon cake makes use of whole eggs, separated, and has added oil. The result is a moist, satisfying cake with a deeper flavour. This coconut version pairs perfectly with fresh tropical fruits like pineapple or mango.
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• Recipe Information •
Makes one 10-inch (25 cm) cake
Serves 12 to 16
Prep Time: 20 minutes
Cook Time: 50 minutes
The cake will keep, well wrapped, on the counter for up to 3 days.
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• Ingredients •
10 large eggs, separated
1¼ cups (250 g) granulated sugar, divided
1½ cups (195 g) cake & pastry flour
2 tsp baking powder
½ tsp fine salt
¾ cup (175 mL) coconut milk
½ cup (125 mL) vegetable oil
2 Tbsp (30 mL) lime juice
2 tsp vanilla extract
1 tsp coconut extract (optional)
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• Directions •
1. Preheat the oven to 325°F (160°C) and have ready a 10-inch (25 cm) ungreased angel food cake pan.
Note: An ungreased, straight-sided pan is essential for this chiffon cake recipe, which needs lots of space to rise. An angel food cake pan works well. Its straight sides make it easier to remove the cake from the pan after cooling and the centre hole allows the heat to circulate through the batter evenly. A Bundt pan, while pretty, would make removing the cake difficult.
2. Whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment on high speed until they are foamy. Slowly pour in ½ cup (100 g) sugar while whipping, until a medium peak is reached. Set aside.
3. Mix the dry ingredients and liquids. In a separate bowl (or you can use the same bowl of the stand mixer), sift the flour, baking powder and salt. Add the reserved egg yolks, remaining ¾ cup (150 g) sugar, coconut milk, oil, lime juice, vanilla extract and coconut extract, if using. Whip at medium-high speed until the batter is well blended and smooth.
Note: Cake & pastry flour has less protein than other flours, which keeps this batter from toughening up as it mixes. Don’t worry about overmixing.
4. Fold a third of the whites into the batter, folding until only a few streaks are visible. Add the remaining two-thirds and fold quickly but gently until combined. Pour the batter into the angel food cake pan and spread to level, if necessary.
5. Bake the cake for about 50 minutes, until the cake springs back when gently pressed. Invert the cake on a rack to cool, unless the cake has risen to the top of the pan or above it. In that case, set three or four ramekins on the rack and place the edges of the inverted cake pan on the ramekins so the top of your cake doesn’t rest directly on the cooling rack.
Note: Cooling a chiffon cake upside down is critical so that gravity can pull down the hot, fragile sponge mixture and keep the delicate air bubbles in the cake stretched until they are cool and stable. If cooled upright, the cake collapses somewhat and the texture becomes slightly dense rather than light and airy.
6. Remove the cake from the pan. Run a palette knife along the inside edge of the outer ring of the cake (the centre ring will loosen itself, or you can help it along by dropping a bamboo skewer down the sides of the inner ring, but do not try to loosen with a palette knife). Give the bottom of the pan a not-so-gentle tap to pop the cake out onto the counter. Transfer to a serving plate.
Note: Don’t be afraid to give the cake pan a good smack on the counter so it comes out in one piece-just make sure to do it on a counter or cutting board, not on your serving plate. - Jak na to + styl
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Was super excited to buy your new book yesterday. It weighs 2.14 kg..wow!!! Full of great tips, ideas & recipes from the one & only best pastry chef!! ❤️🍁
Wow! I love any type of chiffon cake. That soft texture is to die for. I will definitely make this one. ❤❤
Made the pandan version as shown in the video - so yummy! Light and airy and delicious. This is a beloved cake in Singapore and now I can make it at home!
What a temptation!!! Nice and delicious!!! Fantastic recipe ❤😘🌷🌹🌹🌷
Thank you so much Anna that's amazing
Absolutely delicious 😋🤤
Thank you for your amazing video's.
Love you always my forever favorite chef. Keep safe and God bless.
Thanks Anna ❤ it
I love chiffon cakes, and have always hoped you would do one (since I trust only your recipes). I will substitute coconut with pandan since I am a Singaporean :)
I love coconut chiffon cake with 7 minute frosting and toasted coconut on top.
The cake looks SO light and airy as Anna was cutting it towards the end😭. So tempting.
Great video and recipe! I think I’ll give this one a try .
What is the size/volume of the pan you used ?
Anna ,thanks for sharing this recipe with us God/Jesus Bless you and your family ❤❤❤❤
Yummy ❤❤😊
Watching from Saskatchewan
Coconut oil in place of regular oil IS OK??? Love your channel
Yum looks delicious.❤
I have copied some recipes of this Chanel and man I have to tell you it’s coming out great! I love this channel! She explains very well! The camera man gets everything well ! Those who cut the video explain it also very well! I’m so great full for this Chanel! Sending you love from a Muslim German ❤
I will buy your book inschaa allah
pandan chiffon cake.. my favorite.. pandan cake is very popular cake in Indonesia
Ah the Koepoe-Koepoe brand! 🥰
You got pasta pandan fm Indonesia..we have many plant pandan in here.
Could you use coconut oil since it is a coconut cake?
U looking really pretty in this dress
Huma from Pakistan
All your recipes are fantastic....but I can't try many of them as it's with egg. Please share some recipe without using eggs.... whenever possible 🙏
👍😋😋😋
I always use that pandan paste's brand here in indonesia😅
Where do you find pandant? Don't see it in the recipe so guessed at spelling.
It’s pandan. Try find it in asian market. The one she uses is pandan paste by brand koepoe koepoe from Indonesia.
Asian store
Can i still make the chiffon cake without this type of pan?
I don’t think so.
Mashallah very nice God bless you you connect me Anna Olson
Brisbane Queensland Australia christine
When separating egg whites and yolks, I've accidentally let yolks into whites so now I separate into a separate cup
А зачем краситель? Я бы не добавила
Who told you we want sorry and chatting about 18 minute we want recipe
OMG the audio is horrible
Боже мой так долго объясняете 😠😠, пожалуйста рецепт пишите на русском языке 🙏🙏🙏🙏🙏🙏🙏🙏 а ваш язык темболе не понимаем
The thumbnail for this video is misleading! WOW! 🤔🤨😒🙄👎🏾