Coconut Jam Chiffon Cake
by Haapy
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Add 60 grams of sugar to the egg whites three times and beat until hard foaming (the egg beating head lifts up with a small upright corner).
2. Add oil and milk to the egg yolk and mix well.
3. Pour in the sieved low powder and mix evenly.
4. Add 1/3 of the egg white paste to the egg yolk paste and mix well.
5. Pour the egg yolk paste into the remaining egg white paste evenly.
6. Pour into the baking pan (lay a piece of greased paper on the bottom of the baking pan) and smooth the surface.
7. Put it in the oven, middle level, up and down heat, 165 degrees, bake for about 25 minutes. After the oven is out, move the cake from the baking tray to the drying net, tear off the greased paper around, and let cool.
8. Cut off the four sides of the cake slice into a 24*24cm square, divide it into two pieces of 16*24cm and 8*24cm, and then divide the two pieces of cake into three equal parts.
9. Take a small piece of cake and spread it with exotic jam.
10. Cover with a slice of cake.
11. Spread another layer of bizarre jam.
12. Sprinkle with minced coconut and cut into pieces.
13. Brush the surface of the top cake slice with a layer of honey.
14. Sprinkle with minced coconut and cut into pieces.
