makes
12
prep
15 minutes
cook
40 minutes
difficulty
Easy
makes
12
serves
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 5 eggs, separated
- ⅓ cup caster sugar
- 80 ml (⅓ cup) grapeseed or vegetable oil
- 100 ml tinned coconut milk
- finely grated zest of 1 orange
- 80 ml (⅓ cup) orange juice
- 150 g (1 cup) plain flour, sifted
- 2 tsp baking powder, sifted
- pinch of salt
- 5 egg whites
- extra ⅓ cup caster sugar
- ½ tsp cream of tartar
Icing
- 750 g (4⅔ cups) icing sugar mixture
- 50 g (½ cup) good-quality cocoa powder
- 20 g butter
- 180 ml (¾ cup) milk
- 250 g shredded or desiccated coconut
You will need a 25 cm angel food cake tin.
Instructions
Preheat the oven to 160˚C fan-forced. Lightly grease your cake tin and set aside.
Whisk the egg yolks and half of the sugar until pale and fluffy. Add the oil and whisk, then add the coconut milk, orange zest and juice and whisk until combined. Add the flour, baking powder and salt and whisk until just smooth.
Using an electric beater with the whisk attachment, whisk the egg whites with the cream of tartar to stiff peaks. Add the remaining sugar in 4 batches, mixing well after each addition, until stiff and very fluffy. Spoon one-third of the eggwhite mixture into the egg yolk mixture and whisk until combined to form a batter. Add the batter to the remaining eggwhite mixture and fold until well combined and incorporated; stir gently with a whisk to get rid of any pockets of eggwhite, if necessary.
Pour the batter into a 25 cm angel cake food tin and bake for 30–40 minutes or until an inserted skewer comes out clean. Remove the cake from the oven and let it stand in the tin 5 minutes before carefully turning out onto a wire rack. Then leave to cool completely before icing.
To make the icing, combine the icing sugar, cocoa, butter and milk in a heatproof bowl. Place over a saucepan of simmering water, making sue the base of the bowl does not touch the water, then whisk until the mixture is smooth.
Cut the cake into 12 equal slices. Use a flexible spatula to spread the chocolate icing over one side of a cake slice, then dip into a large baking dish with the coconut. Repeat with every side of the cake slice until it is completely coated, then repeat with every slice of cake.
Reassemble the cake on a plate and serve. The cake can be stored in an airtight container for up to 4 days.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
