How To make Coconut Angel Food Cake

【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 ~

Coconut Angel cake | Best Spongy Cake | Shiyas Yummy

Coconut Angel Cake
Ingredients
cake
Coconut milk 100ml
oil 15 ml
Egg white from 6 egg
Sugar 1/3 cup
All purpose Flour 100 g
Corn flour 2tbs
Baking powder 1 tsp
Coconut sauce
Coconut milk 100 ml
sugar 1 1/2 tbs
heavy cream 150 ml
Topping
Shredded coconut 1 cup


#Coconutcake
#Angelcake
#snowcake
#spongycake
#whitecake
#steambaking

Coconut Angel Food Cake Keto

The only kind of Angel food cake I have made in my past has been one out of a box. I never thought much about them so why did I decide to make one...I have no idea lol but it worked. And making it gluten free was a bit of a challenge but it turned out well with a nice taste.


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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:


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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

Amazingly Airy 5-Ingredient Keto Angel Food Cake - dairy-free, low-carb, lchf, super-delicious!

Believe it or not, you can enjoy a wonderfully fluffy and airy angel food cake on a low-carb and keto diet! And the best thing about the recipe for this light-and-dreamy cake is that — you guessed it— you need only 5 ingredients to prepare it!

Get the full recipe on my blog:

Martha Stewart’s Cloud Cake with Coconut Flakes | Martha Bakes Recipes

Ooh, heaven is a place on earth! Martha Stewart shares her recipe for a beautiful Coconut Cloud Cake: a delicate angel food cake topped with freshly grated coconut flakes. Combining superfine sugar with cream of tartar, this fluffy batter pairs perfectly with the low cholesterol egg whites in the voluminous, homemade 7-minute frosting. Martha Stewart says this dessert involves “very little muss, very little fuss” which is the ultimate win for how delicious the final product is!

Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.

This originally aired on PBS, as part of Martha Bakes Season 1 Episode 6.

#Cake #CoconutCake #Recipe #MarthaBakes #MarthaStewart

00:00 Introduction
00:13 Sift cake flour
00:40 Sift cake flour and sugar
01:02 Beat egg whites on low
03:08 Transfer egg whites to a large bowl
03:47 Sprinkle dry ingredients over egg whites
04:28 Transfer to a cake pan
05:16 Bake at 375 for 35-40 minutes
05:34 Invert and let cool for 1 hour
06:13 Frosting
07:26 Remove the cake from the pan
08:05 Remove the top inch of the cake
08:34 Cut a channel in the cake
09:05 Add filling to the cake
09:28 Add coconut flakes
09:44 Add the top layer and spread filling over the cake
10:03 Sprinkle coconut flakes

Coconut Cloud Cake (Full Recipe):


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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.



Martha Stewart’s Cloud Cake with Coconut Flakes | Martha Bakes Recipes