Yield
1 cake
Prep Time
30 Min
Cook Time
60 min
Ingredients
| 80g | Blue Key Self-Raising Flour |
| 4 nos | Egg yolk |
| 40ml | Seri Murni Cooking Oil |
| 100ml | Coconut milk |
| 4 nos | Egg white |
| ¼ tsp | Cream of tartar |
Cream
| 50g | Meadow Fresh Whipping Cream |
| 100ml | Non-dairy whipping cream |
| 50g | Castor sugar |
| 80ml | Coconut milk |
Decoration
| Strawberry | |
| Blueberry | |
| Chocolate |
Method
- Preheat oven to 160˚C.
- In a bowl, combine egg yolk, oil and coconut milk. Mix until well combined. Add flour and mix well. Set aside.
- In a mixer bowl, whisk egg white and cream of tartar on low speed until bubbles form. Increase to high speed and gradually add sugar. Whisk until soft peaks form.
- Add 1/3 of the egg white mixture into the egg yolk mixture and fold gently using a spatula until well combined.
- Transfer the mixture into the remaining egg white and fold gently until well combined.
- Pour the batter into a 6-inch chiffon cake tin and tap lightly to remove air bubbles.
- Bake for 45 to 50 minutes until fully cooked. Remove from oven and invert the cake tin to cool completely. Gently remove the cake from the tin once cooled.
- For the cream, whisk cream, sugar and coconut milk in a mixer bowl until stiff peaks form.
- Decorate the cake as desired.