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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
How to make a Keto Angel Food Cake
#Keto#dessert#angel food cake
Whilst angel food cake is made only with egg whites almond flour and coconut flour has only 2g net carbs per slice.
This recipe can be a little technical but it will be worth it at the end. It is important to have an angel food cake tin pan and the trick is to turn the cake upside down immediately when taken out of the oven. Most importantly do not great the cake tin, only the bottom with baking paper ungreased.
INGREDIENTS
12 large Egg whites (at room temperature)
1 tsp Cream of tartar
2 tsp Vanilla extract
1 1/2 cups Powdered stevia
1 cup Almond Flour
1/4 cup Coconut Flour
1/2 tsp Xanthan gum (optional, recommended for structure)
1/4 tsp Sea salt
garnish with berries and cream
8 second clip from the animated series The Family Guy, Season 5 - eps. 18 Meet the Quagmires;sample used in reference to my recipe Angel food cake. No copyright infringement as used in fair use.
Created by Seth MacFarlane
Developed by
Seth MacFarlane
David Zuckerman
Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for fair use for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing.
???? Track Info:
Title : Missive
Artist : Andrew Langdon
Genre : Dance & Electronic
Mood : Bright
© Licence:
You’re free to use this song in any of your videos.
Angel Food Cake | Sally's Baking Recipes
Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #cake
• More of Sally's baking recipes:
Angel Food Cake Recipe
My delicious angel food cake is light as air, soft as clouds and just about perfect with a dollop of whipped cream and a smattering of berries. It’s basically the cake version of a vanilla marshmallow cloud!
Recipe:
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椰香天使蛋糕 │ 只用蛋白也可以做蛋糕?打发蛋白霜有什么秘密?Coconut Angel Food Cake 【ENG SUB】
天使蛋糕
今天小豪跟大家分享椰香天使蛋糕的做法。这是一款没有蛋黄,只用蛋白的戚风蛋糕。口感非常的绵密湿润,而且非常松软,还带有浓浓的椰香味。
或许有些朋友非常疑惑蛋白霜的打发过程。我把整段打发过程放在影片的最后。除了加糖的部分有省略,打发蛋白霜的过程我完全没有删剪,也没有快速播放,你可以清楚看到我用多少时间打发蛋白霜,希望对你们有一些帮助。
只用蛋白,那蛋黄的去向呢?请看以下视频,蛋黄都用到那里去了:
订阅小豪厨房,這樣你就不會錯過簡單的美食與糕點做法哦~
欢迎收看最热门视频~
配方:(模具:6寸戚风蛋糕模具)
椰浆。。。80g
玉米油。。。20g
低筋面粉。。。60g
蛋白。。。130g
细砂糖。。。50g
塔塔粉。。。1/8tsp(大约2g)
粉色食用色素。。。适量
做法:
1. 椰浆和玉米油搅拌至完全混合状态。
2. 筛入低筋面粉,用画Z的方式搅拌均匀。面糊比较浓稠是正常的。
3. 蛋白先打至起泡,加入塔塔粉,糖分三次加入,打至偏干湿性发泡状态。
4. 面糊中分三次加入蛋白霜,搅拌均匀。
5. 面糊分成两份,一份调色。
6. 模具先倒入白色面糊,然后倒入调色面糊。
7. 烤箱150°C烤45分钟。
Angel food cake
Today, Xiaohao will share with you the recipe of Coconut Angel Food Cake. This is a chiffon cake with no egg yolk and only egg whites. The taste is very dense and moist, and also very soft, with a strong coconut fragrance.
Perhaps some friends are very puzzled about the process of whipping meringue. I put the entire process of whipping at the end of the film. Except for the omission of the sugared part, I did not cut the process of whipping the meringue at all, and did not play it quickly. You can clearly see how much time I spent on it. I hope it will help you some.
Only use egg whites, where does the egg yolk go? Please watch the video below, where all the egg yolks are used:
Subscribe to Xiaohao Kitchen, so you don’t miss simple food and pastry recipes~
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Recipe: (mold: 6 inch chiffon cake mold)
Coconut milk. . . 80g
Corn oil. . . 20g
Low-protein flour. . . 60g
Egg white. . . 130g
Caster sugar. . . 50g
Cream of tartar. . . 1/8tsp (about 2g)
Pink food coloring. . . Right amount
practice:
1. Stir coconut milk and corn oil until fully mixed.
2. Sift in low-protein flour, and stir evenly by drawing Z. It is normal for the batter to be thicker.
3. Beat the egg whites until foaming, add cream of tartar, and add sugar in three batches until it is reach wet stage nearly dry.
4. Add meringue to the batter three times and mix well.
5. Divide the batter into two parts and one part for colouring.
6. Pour the white batter into the mold first, and then pour the colouring batter.
7. Bake in the oven at 150°C for 45 minutes.
#天使蛋糕 #蛋白蛋糕 #健康蛋糕 #angelcake #打发蛋白霜
【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 ~
Best Coconut Angel cake Roll 椰子蛋糕卷@ChayeCooking
#coconutcakeroll
#coconutcake
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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