There was a packet of dessicated coconut left in my pantry for months which has to be cleared. So I used it for this cottony cake which is soft and moist. The almond flavour is not very intense with the first bite but the dessicated coconut is more noticeable. Overall, it is yummy cottony cake with a bite.
Ingredients for Egg Yolk Mixture
[use or 9" square tin]
75 gm superfine flour - sifted
75 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
50-60 ml corn oil
80 ml almond milk [dissolve 3 tbsp almond powder with 80 ml hot water/milk] - cooled
2 tbsp dessicated coconut [have some extra to sprinkle on top of cake]
2 tbsp dessicated coconut [have some extra to sprinkle on top of cake]
- Whisk eggs in a mixing bowl until creamy. Drizzle in corn oil followed by almond liquid. Continue beating until well combined. Add in the flour and salt. Using a paddle hook, fold until batter is smooth. Then fold in the dessicated coconut. Set aside.
- Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.
5 egg whites
1/4 tsp cream of tartar
70-80 gm castor sugar [I used 65 gm cos' almond liquid is sweet]
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.
- Pour batter into a 9" square tin [line base with baking paper at the bottom only].
- Shake the pan lightly and the batter will spread out evenly. Sprinkle some extra dessicated coconut evenly over batter.
- Steam bake on the lower rack in oven at 160 degrees C for 10 minutes, then lower heat to 150 degrees C and bake for a further 55-60 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will not be soggy after baking].
- Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
- Cool cake completely before slicing to serve or chill in the refrigerator before slicing to be serves later.
I'm linking this post to
Little Thumbs Up August Theme - Eggs organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Baby Sumo of Eat Your Heart Out
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