|Celebrate with cake!|
Happy Chinese New Year!
Gung Hay Fat Choy! Sun Neen Fai Lok!
It's the year of the rooster...and today married Chinese people everywhere are handing out red envelopes to kids. So the kids are raking in the money$$$
My kid's birthday party is today and she wanted a DQ ice cream cake, which means pretty much nothing for me to blog about. So I made my go-to cake for all-around snackin' while the kids indulged in their oreo blizzard ice cream cake.
This Coconut Chiffon Cake is made from coconut oil instead of veg oil or butter, which gives it a nice light coconut scent and flavour. Because I'm gluten intolerant (hello Hashimoto's disease...you suck) I used my current fave gf flour mix that I picked up from Costco in the States. Costco Canada doesn't carry it here in Vancouver which is a shame.
I wish you Health, Wealth & Happiness this Lunar year and may your celebrations be filled with a good amount of cake too!
|Gluten Free Coconut Chiffon Cake with berries|
COCONUT CHIFFON CAKE(adapted from Cook’s Illustrated Master Recipe for Chiffon Cake)
- 1 ½ cups organic evaporated cane sugar
- 1 1/3 cups gluten free flour (measure unsifted) [I used Namaste flour I picked up at the Costco in Bellingham]
- 2 tsp gf baking powder
- ½ tsp salt
- 7 large eggs, 2 left whole, 5 separated (at room temperature)
- 1/2 cup coconut oil
- 1 tbsp vanilla extract
- 3 tablespoons psyllium husk powder
- ½ tsp cream of tartar
- 3/4 cup water
1. Adjust oven rack to lower-middle position and heat oven to 325°F. Whisk sugar, GF flour, psyllium husk powder, baking powder and salt together in large bowl (at least 4-quart size). Whisk in two whole eggs, five egg yolks (reserve whites), water, coconut oil and extract until batter is smooth. I used a stick blender to blend the batter smooth.2. Pour reserved egg whites into large bowl; beat at low speed with electric mixer until foamy, about 1 minute. Add cream of tartar, gradually increase speed to medium-high, then beat whites until very thick and stiff, just short of dry, 9 to 10 minutes with handheld mixer or 5 to 7 minutes in standing mixer. With large whisk, fold whites into batter, smearing any blobs of white that resist blending.
3. Pour batter into ungreased large tube pan (9 inch diameter, 16-cup capacity).
4. Bake cake on lower middle rack in oven until wire cake tester inserted in centre comes out clean, 60-70 minutes [mine took 70 min]. Immediately turn cake upside down to cool. If pan does not have prongs around rim for elevating cake, invert pan over bottle or funnel, inserted through tube. Let cake hang until completely cook, about 2 hours.
5. To unmold, turn pan upright. Run frosting spatula or thin knife around pan’s circumference between cake and pan wall, always pressing against the pan. Use cake tester to loosen cake from tube. For one-piece pan, bang it on counter several times, then invert over serving plate. For two-piece pan, grasp tube and lift cake out of pan. If glazing the cake, use a fork or a paring knife to gently scrap all the crust off the cake. Loosen cake from pan bottom with spatula or knife, then invert cake onto plate. (Can be wrapped in plastic and stored at room temperature 2 days or refrigerated 4 days.)