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How To make Coconut Angel Food Cake
Cake: 3/4 c Cake flour
8 lg Egg whites
1/2 ts Salt
1/2 ts Cream of tartar
1 c Superfine sugar
1/2 ts Vanilla
1/2 ts Almond extract
1/2 c Coconut, shredded (unsweeten
-d) Frosting: 1 1/4 c Sugar
2 lg Egg whites
1 ts Orange zest, grated
1/4 c Orange juice, strained
1 tb Corn syrup
1 c Coconut, shredded and toaste
- (unsweetened) Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time. Add the vanilla and almond extract, and beat the whites to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time. Sift the flour over the whites in 4 batches, folding it in gently after each sifting. Fold in the coconut. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle of a preheated 275f oven for 1 1/2 hours. Hang the cake in the pan, upside down, on the neck of a bottle and let it cool for 90-120 minutes or until cooled completely. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup, and a pinch of salt. Set the bowl over simmering water, and cook, whisking, until it registers 140f on a candy thermometer. Remove pan from heat and whisk the mixture over the hot water for 3 minutes. Remove the bowl from the water and, with an electric mixer, beat the frosting at high speed for 7-10 minutes or until it is cool and holds stiff peaks. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut. a 1977 Gourmet Mag. favorite
How To make Coconut Angel Food Cake's Videos
初雪甜品 椰子蛋糕卷 瑞士卷 ┃Angel Coconut Roll Cake
***開啟字幕CC有詳細步驟***
RECIPE
▼材料 Ingredients
Corn Oil 玉米油 30ml
Coconut Milk 椰漿 80ml
Cake Flour 低筋麵粉 60g
Egg White 蛋白 5
Sugar 砂糖 50g
Lemon Juice 檸檬汁 2g
Whipping Cream 鮮奶油 230ml
Icing Sugar 糖粉 23g
Coconut Milk 椰漿 20ml
Shredded Coconut 椰絲
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Best Coconut Angel cake Roll 椰子蛋糕卷@ChayeCooking
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Best Coconut Angel cake Roll
All ingredients:
Coconut oil 3tbsp
椰子油 42g
Coconut milk 1/2cup
椰浆 90g
Cake flour 1/2cup
蛋糕粉 75g
5 egg whites
5颗鸡蛋白 170g
Lemon juice 1tsp
柠檬汁 6g
Sugar 4tbsp
糖 45g
corn starch 1tsb
玉米淀粉 5g
Whipping cream
1.5cups
淡奶油
2tbsb sugar
糖 20g
Coconut powder
椰蓉
Tips 小贴士
Coconut oil can be replaced by cook oil, but the taste will be very different. Coconut oil will have a strong coconut fragrance, and the Cooking oil will be softer and tender
椰子油可以用食用油替代,他们的口感差别会很大,椰子油的会带来椰子的香味,但是食用油的口感更加蓬松软嫩!
这个配方只用到五个蛋清,剩下的蛋黄可以做这款椰蓉球
或者加一颗鸡蛋炒西红柿,颜色金黄,口感也好
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Angel Food Cake with Coconut Flakes and Fruits
Hello everyone!
Hope all is well with you and your family.
I re-create and try to be experimental. I used my imagination in cooking and baking. This is my first attempt. The cake is not perfect, but I enjoyed experimenting with it. :-) Hope you enjoyed it.
Have a good day!
J
#StaySafe #StayHealthy #Foodie #Motivation #Moods
Coconut Angel Food Cake Recipe : Angel Food Treats
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Coconut angel food cake recipes need a few key ingredients, like sliced pineapples. Get a coconut angel food cake recipe with help from a chef and the owner of At Your Service New York Catering in this free video clip.
Expert: Ula Robertson Neumann
Filmmaker: Anthony Geathers
Series Description: If you're looking for a delicious dessert that is sure to please the whole family, look no farther than one of the many variations you can put on delicious angel food cake. Get tips on angel food treats with help from a chef and the owner of At Your Service New York Catering in this free video series.
【椰香天使蛋糕】仿佛在吃云朵 Best Coconut Angel Food Cake
椰香天使蛋糕
(8寸空心圆模或7寸中空戚风模具)
烤箱预热150摄氏度
配方总共使用260克冷藏的蛋白
100g 椰浆 ( 喜欢原味可以用牛奶代替)
25g 油
100g 低筋面粉
20g 玉米淀粉
60g 蛋白
200g 蛋白
几滴柠檬汁
80g 糖
1)大碗里加入100克椰浆,25克油要尽量搅拌融合。
2)筛入100克低筋面粉,20克玉米淀粉拌至液体被吸收(浓稠成团状都是正常现象)。
3) 加入60克蛋白,拌稀释顺滑(如果有颗粒用刮刀压细腻)。
4)200克蛋白加入几滴柠檬汁,开始打发至粗泡,搅打的同时慢慢加入细砂糖将蛋白打发,最后用低速把蛋白打细腻。(蛋白不要打得太干挺)
5) 将打发的蛋白分两次和粉糊翻拌均匀。(手法与拌戚风面糊一样)
6)倒入模具抹平表面,烤盘装入一杯冷水放一个网架再把蛋糕放在上面。
入预热好150摄氏度的烤箱中层烤40分钟。按表面会回弹就是烤熟。
出炉放凉后脱模食用。
椰子酱:
20g 糖
12g 玉米淀粉
100g 椰浆
150g 淡奶油
把全部材料放入小锅里拌到没有颗粒。开小火,边煮边搅拌至浓稠。放凉或温温的时候就可以使用。
把椰子酱均匀的涂抹在蛋糕表面四周,再裹满一层椰蓉即可。
快试试云朵口感的椰香蛋糕吧~
Coconut Angel Cake
(8 inch hollow round mold or 7 inch hollow chiffon mold)
Preheat the oven to 150 degrees Celsius
The recipe uses a total of 260 grams of refrigerated egg whites
100g coconut milk (if you like the original flavor, you can use milk instead)
25g oil
100g cake flour
20g corn starch
60g egg whites
200g egg whites
A few drops of lemon juice
80g sugar
1) Add 100 grams of coconut milk and 25 grams of oil to a large bowl. Stir and mix well.
2) Sift in 100 grams of cake flour and 20 grams of cornstarch mix until the liquid is absorbed (It is normal that it looks thick or paste like).
3) Add 60 grams of egg whites, mix and dilute smoothly (if there are particles, use a spatula to press them finely).
4) Add a few drops of lemon juice to 200 grams of egg whites, and start to beat until see big bubbles. While whipping, slowly add sugar to beat the egg whites, and finally beat the egg whites finely at a low speed. (Don't beat the egg white too dry and stiff)
5) Divide the whipped egg whites and mix them evenly with the batter. (The mixing technique is the same as the chiffon batter)
6) Pour into the mold to smooth the surface, put a cup of cold water on the baking tray and put the cake on a grid.
Bake in the middle layer of a preheated oven at 150 degrees Celsius for 40 minutes. It rebounds on the surface and is cooked.
Take it out of the oven and let it cool, then demould it and enjoy it like that or make a coconut sauce with it.
Coconut sauce:
20g sugar
12g corn starch
100g coconut milk
150g whipped cream
Put all the ingredients in a small pot and mix until there are no particles. Turn on low heat and stir while cooking until thick. It can be used when it is kept cool or warm.
Spread the coconut sauce evenly around the surface of the cake, then coat it with a layer of shredded coconut.
Let's try the coconut fragrant cake with cloud texture~
Pastel de ángel de coco
(Molde redondo hueco de 8 pulgadas o molde de gasa hueco de 7 pulgadas)
Precalienta el horno a 150 grados centígrados.
La receta utiliza un total de 260 gramos de claras de huevo refrigeradas.
100 g de leche de coco (si te gusta el sabor original, puedes usar leche en su lugar)
25 g de aceite
100 g de harina de repostería
20 g de almidón de maíz
60 g de claras de huevo
200g de claras de huevo
Unas gotas de jugo de limón
80 g de azúcar
1) Agregue 100 gramos de leche de coco y 25 gramos de aceite a un tazón grande. Revuelva y mezcle bien.
2) Tamizar 100 gramos de harina de repostería y 20 gramos de mezcla de maicena hasta que se absorba el líquido (es normal que tenga un aspecto espeso o pastoso).
3) Agrega 60 gramos de claras de huevo, mezcla y diluye suavemente (si hay partículas, usa una espátula para presionarlas finamente).
4) Agregue unas gotas de jugo de limón a 200 gramos de claras de huevo y comience a batir hasta ver grandes burbujas. Mientras bate, agregue lentamente el azúcar para batir las claras, y finalmente bata las claras a baja velocidad. (No batir la clara de huevo demasiado seca y rígida)
5) Dividir las claras de huevo batidas y mezclarlas uniformemente con la masa. (La técnica de mezcla es la misma que la de la masa de gasa)
6) Verter en el molde para alisar la superficie, poner una taza de agua fría en la bandeja de horno y poner el bizcocho en una rejilla.
Hornee en la capa intermedia de un horno precalentado a 150 grados Celsius durante 40 minutos. Rebota en la superficie y se cuece.
Sácalo del horno y déjalo enfriar, luego desmolda y disfrútalo así o haz una salsa de coco con él.
Salsa de coco:
20 g de azúcar
12 g de almidón de maíz
100 g de leche de coco
150 g de nata montada
Pon todos los ingredientes en una olla pequeña y mezcla hasta que no queden partículas. Encienda a fuego lento y revuelva mientras cocina hasta que espese. Se puede usar cuando se mantiene frío o caliente.
Extienda la salsa de coco uniformemente alrededor de la superficie del pastel, luego cúbralo con una capa de coco rallado.
Probemos el pastel fragante de coco con textura de nube ~
Binging with Babish: Angel Food Cake from Groundhog Day
Happy Groundhog Day all! It's the magical time of year when a homeowner's backyard nightmare reluctantly, but alertly predicts the weather. As the snow piles up here in New York City, I can think of no more fitting tribute to this particularly bizarre ceremony than recreating the centerpiece of Phil Connors' immortal diner feast: angel food cake, eaten in one hedonistic bite. After a year that's felt an awful lot like Groundhog Day personified, let's ring in a new...groundhog year together with this classic teatime cake!
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