Coconut Dried Fruit Sandwich Chiffon Cake

Name: Coconut Dried Fruit Sandwich Chiffon Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 7 egg; 100g Low-gluten flour; 60g milk; 60g Corn oil; 70g White sugar; 25g Dried cranberries; 25g raisin; 10g Coconut; 20g Mixed nuts

by Melodious qinzi

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Chiffon cakes have various changes. In addition to various colors and flavors, other ingredients can also be added to increase the flavor. This special includes nuts and dried fruit, which has a unique flavor!

Ingredients

7 Egg

Buy on JD Buy on Amazon
100g Low-gluten Flour
60g Milk

Buy on JD Buy on Amazon
60g Corn Oil
70g White Sugar

Buy on JD Buy on Amazon
25g Dried Cranberries
25g Raisin
10g Coconut
20g Mixed Nuts

Coconut Dried Fruit Sandwich Chiffon Cake

1. Prepare the ingredients, chop the nuts in advance

2. Stir the egg yolks with white sugar

3. Add milk and corn oil

4. Stir well

5. Sift in low powder and mix well

6. Add half of the dried fruit and mix well

7. The egg whites are added three times with sugar and beaten to a small hook state

8. Take 1/3 of the egg white paste and add the egg yolk paste, stir evenly

9. Pour the mixed egg yolk paste into the remaining egg whites

10. Stir evenly

11. Pour the general batter into the mold and evenly sprinkle the remaining half of the dried fruit

12. Pour in the remaining batter and shake out big bubbles

13. After preheating the oven at 180℃, lower it to 150℃ and bake for 50 minutes

14. Cool down after baking

15. Remove the mold while it is hot after 5-8 minutes

Tips:
1. The 8-inch mold of Lekui used here, if it is replaced with a mold of other size, please convert the weight of the raw material.
2. The batter should be mixed quickly to avoid defoaming.