Coconut chiffon cake

Overview

The original chiffon cake recipe is instantly transformed by adding some shredded coconut. New flavors are even more tempting.

Put milk, corn oil and sugar into a bowl and mix evenly
Sift in bread flour
After mixing evenly, add 5 egg yolks
After mixing evenly without any lumps, pour in the grated coconut
Pick up the spatula and the egg yolk paste will flow down smoothly
The amount of soft white sugar was not enough, so I used some more powdered sugar, the amount of sugar was 60 grams, ready to be added to the egg whites
Pour the egg whites into a mixing bowl that is oil-free and water-free
Add the white sugar to the egg whites in three batches. When thick foam is formed, when fine white foam is formed, and when obvious lines appear, lift the whisk and the egg whites will appear at small right angles
Add one-third of the egg white batter into the egg yolk batter, stir evenly, and now start preheating the oven to 180 degrees
Pour part of the mixed egg yolk and protein paste into the egg white bowl
Fold into a fine and shiny cake batter
Pour the cake batter into an 8-inch hollow mold and shake it a few times to release big bubbles
Put into the middle rack of the preheated oven, 180 degrees, 45 minutes
Take it out of the oven, shake it a few times,
Put it upside down on the drying rack and remove the film naturally after drying