Coconut Chiffon Cake with Butterscotch & Banana. The perfect sweet treat for afternoon tea.
150g (1 cup) plain flour, sifted
1¾ tsp baking powder
5 eggs, separated
⅔ cup caster sugar
2 tsp vanilla bean paste
100ml coconut milk
80ml vegetable oil
80ml orange juice
½ tsp cream of tartar
600ml thickened cream, whipped
4 bananas, sliced
¼ cup coconut flakes, toasted
1 cup caster sugar
⅔ cup cream
Preheat oven to 170°C. Sift flour and baking powder twice. Using electric beaters, whisk yolks, 1⁄3 cup of the sugar and vanilla in a bowl for 2 minutes until thick. Add coconut milk, oil and juice. Gently use a whisk to fold in flour and baking powder.
In a bowl of a stand-up mixer, place egg whites and cream of tartar, and whisk until soft peaks form. Add remaining 1⁄3 cup of sugar, 1 tablespoon at a time, beating well to dissolve between additions. Increase speed to high for 2 minutes or until stiff peaks form (tips of egg whites should stand straight, but still fall when beaters are lifted). Add whites to yolk mixture, a third at a time, and gently fold with a whisk.
Pour mixture into a 25cm (top measurement) chiffon cake pan. Bake for 30 minutes or until cake is cooked when tested with a skewer (cake will be puffed).
Place a baking paper onto a cooling rack, invert pan onto rack and stand for 2 hours or until completely cool. To release cake, run a flat-bladed spatula around cake and base of pan, and turn over onto baking paper. Slice cake in half with a serrated knife.
While cake is cooling, prepare butterscotch. Place sugar in a saucepan, adding ¼ cup of water. Stir over medium heat until sugar dissolves, brushing down sides of pan with a pastry brush, dipped in water, to remove any undissolved sugar. Once dissolved, bring mixture to the boil. Swirl pan, but do not stir to prevent crystals forming. Cook for 5 to 6 minutes or until toffee begins to turn amber. (Take care as residual heat will continue to cook toffee after removing from heat.) Carefully add cream and swirl to dissolve. Pour into a heatproof bowl. Stand to cool.
To assemble cake, cut cake in half with a serrated knife. Spread with half the butterscotch, half the cream and half the banana. Top with a cake layer. Finish with dollops of cream, remaining banana and butterscotch, and coconut.
Chiffon pans (from good kitchenware stores) have “feet” to suspend the cake when cooling to give it a lighter texture. Handle mixture lightly or cake will deflate once cooled.