Jasma Fusion Cuisine

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Coconut Mango Chiffon Cake

Recipe Published: June 26, 2021 | Updated: Aug 7, 2022

Written by: Jasma


CONTENTS

Recipe Breakdown

Ingredients

Special Equipment

Video Tutorial

Process


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Quick Recipe Breakdown

Difficulty: Pretty simple | Time note: Leave at least 30 mins for the cake to cool before decorating! | Oven preheating needed : 325°F / 160°C | Serving: 11x3.5” cake

Cake

Bake & trim

Assembly


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INGREDIENTS

Whipped Cream Cheese Frosting: 

  • 115 g (1/2 cup) cream cheese 

  • 50 g (1/4 cup) white granulated sugar 

  • 300 g (1 1/3 cups) whipping cream

  • 1/2 tsp pure vanilla extract 

Additional Ingredients:

  • 1 mango

  • fresh mint leaves

Coconut Chiffon Cake:

  • 6 large eggs 

  • 20 g + 80 g (1/2 cup total) white granulated sugar

  • 150 g (1 1/4 cups) all-purpose flour 

  • 100 g (1/2 cup) coconut milk

  • 30 g (1/3 cup) desiccated coconut 

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 70 g (1/3 cup) flavourless oil

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SPECIAL EQUIPMENT

  • Stand mixer

  • 11x11'“ Square cake pan 

  • Cake leveler

  • Piping bag

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Here's the video tutorial! For more go check out my Youtube channel!


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LET’S BEGIN!

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Cake

1. Preheat your oven to 325°F / 160°C.

2. Separate the egg whites from egg yolks.

3. Combine the white granulated sugar (20 g) with the egg yolks.

4. Also, whisk in the oil and coconut milk.

5. In a separate bowl, combine the all-purpose flour, desiccated coconut, baking powder, and salt.

6. Mix the dry ingredients with the wet ingredients until smooth.

7. Beat the egg whites using an electric mixer until fluffy. Gradually add the white granulated sugar (80 g) and continue beating until stiff peaks form.

8. Fold the meringue with the cake batter gradually. (reference the video for technique)

9. Pour and spread the batter into a lined baking tray. Do not grease your cake pan!

10. Gently tap the baking tray on your counter to release any large air pockets.

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Bake & Trim

11. Bake the cake in the preheated oven for 30 minutes until golden brown on top and a toothpick inserted into the center comes out clean.

12. Allow the cake to cool on a cooling rack.

13. Trim all four edges of the cake and trip off the top with a cake leveller for a flat surface.

14. Divide the cake into 3 pieces so that they can be stacked.

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Assembly

15. Dice mango into small cubes to use in the filling.

16. To make the frosting, beat some cold cream cheese with white granulated sugar and vanilla extract.

17. Whip until the sugar granules are dissolved. Scrape the sides of the bowl occasionally.

18. Gradually pour in the cold whipping cream and continue whipping the frosting until stiff peaks form.

19. Stack the cake with frosting, mango, frosting, and cake. Repeat until you have all three layers complete.

20. Decorate the cake to your liking. Enjoy!