- Mini Coconut Chiffon Cake -

After baking kueh lapis few weeks ago, I was left out with lots ( I mean LOTS) of egg whites sitting around in my fridge. Not wanting to just steam them n cook with sambal, or pour in every soups ... I turn to my friend Mr. Google for egg white recipes... 

I found a food blogger which has the same situation as me, and made lovely chiffon cakes using just egg whites! How wonderful! 

So, these days when I collected enough egg whites whether from other cake making recipes such as cream choux pastry, or those leftover when frying croquettes or other fry recipes, I would make these lovely chiffons ...

Here's a link to the food blog that I mentioned @kokken. Do check out her other recipes in her blog. 

Today, I'm making mini chiffon cakes ... found these mini chiffon baking pans at Phoon Huat few weeks ago and I couldn't resist buying them (6 to be exact!). Since I had no milk today, but I have leftover coconut cream ... and I use coconut oil instead of canola oil. So hopefully it will resulted in a 'fragrant' coconut-y cake? We'll see ...

Here's a snapshot of my mini cakes in the oven ... 

close up look at the mini chiffon

into the oven!

As I was typing this blog, my kitchen timer beeps! Since I was baking the mini ones ... the baking time is reduced by half! (original size baking pan would take bout 40 minutes!). Since this is my first time I bake the minis, I put the timer at 20 minutes to check... Surprisingly, all already baked in 20 minutes ... Woohoo!! Now, I only need to cool them down upside down before cutting and eating it!

yumm yumm..

remember to cool them down upside down

pardon my 'not-so-neat' cut

ta-da ... the cake is done ... I cool them down for about half an hour ... shld be more, as you can see in the picture, the bottom of the cake was still a bit wet, hence ... the patchy cake ... nevertheless, it still taste GREAT!

Here's the recipe, adapted from @Kokken blog

Ingredients: (makes 5 mini chiffons)

• 40ml Coconut oil (or canola)
• 80ml Coconut Milk
• 70g All purpose flour
• ⅛ tsp Salt
• 200g Egg white
• 70g Icing Sugar

Instructions

1. Preheat oven to 170C.
2. In a mixing bowl, mix oil and coconut milk together with a hand whisk.
3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible.
4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed.
5. Add ⅓ of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula.
6. Divide the batter into 5 mini chiffon pan and bake at 170C for 20 - 25mins.
7. Remove cake from oven and cool by standing the pan upside down.
8. Use a paring knife and cut the outer layer, around the tube and the bottom of the cake to release the cake.

Enjoy!