FAT- AND LACTOSE- FREE CHIFFON CAKE WITH COCONUT ICING

Ingredients

• 2 1/4 cup cake flour, sifted

• 300 g white sugar

• 1/3 tsp baking powder

• salt

• 2 Tbsp sunflower oil

• 1 Tbsp coconut essence

• 5 egg yolks

• 2 free-range egg whites

• 1/2 tsp cream of tartar

• 160 g coconut shavings, toasted, to decorate

• 6 free-range egg whites

• 300 g white sugar

• 5 Tbsp cold water

• 1 1/2 tsp glucose

• 1 Tbsp coconut essence

Cooking Instructions

1. Preheat the oven to 160°C. Sift 280g flour, 300g sugar, 1Tbsp baking powder and 1tsp salt into a large mixing bowl.

2. Make a well in the centre and add the 1/2cup oil, 1Tbsp coconut essence and 5 egg yolks. Beat well with a whisk until smooth.

3. Using an electric mixer, beat the 7 egg whites with 1/2t cream of tartar until very stiff.

4. Pour the yolk mixture over the egg whites, then gently fold until well incorporated. Do not stir!

5. Pour into an ungreased 25cm x 11cm chiffon cake tin and bake for 45 minutes, or until the cake springs back when pressed gently. Allow to cool, upside down, in the tin, then remove from the tin and ice liberally with the coconut icing. Decorate with toasted coconut.

6. To make the coconut icing, combine all the left over ingredients, except the coconut essence, in a glass bowl and whisk briefly. Place the glass bowl over a saucepan of boiling water, making sure the bottom of the bowl does not touch the water, and beat with an electric hand-beater for exactly 7 minutes until the mixture is aerated, thick and glossy. Remove from the heat and add the coconut essence, then whisk briefly again until incorporated.

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