This is a sweet, fragrant cake made from organic red bean paste and coconut cream. I made some red bean paste a while back and this is the last of the batch.
Red bean coconut chiffon cake (adapted from Table for Two or more)
Egg yolk mixture
- 200 grams coconut cream
- 270 grams sweetened red bean paste
- 8 egg yolks at room temperature
- 50 grams caster sugar
- 27 grams coconut oil
- 180 grams all-purpose flour
- 1 tsp baking powder
- 8 egg whites at room temperature
- 1/4 tsp salt
- 130 grams caster sugar
- 15 grams sweetened red bean paste for folding into batter (optional)
- Prepare a 25 cm chiffon tube pan. Preheat oven to 180 C.
- Blend coconut cream with red bean paste. Set aside.
- Cream egg yolk with sugar until sugar is dissolved.
- Drizzle in coconut oil and mix until well blended.
- Add in coconut red bean mixture and mix well.
- Sieve in flour and baking powder and gently whisk until fully incorporated.
- Whisk egg whites with salt until frothy. Gradually add in sugar as you whisk, until meringue reaches stiff peak stage.
- Add 1/3 of meringue to the egg yolk mixture and mix well with a whisk.
- Add remaining meringue in 2 portions and fold in gently with a spatula until just combined.
- Add red bean paste, if using, and gently fold in.
- Pour batter into prepared pan and tap pan on counter top a few times to deflate big air bubbles in the batter.
- Bake for 70 minutes or until a skewer stuck into the cake comes out clean.
- Carefully remove from oven and let the cake cool upside down. Cool completely before removing from the pan and slicing.
Note: It is best to use homemade azuki red bean paste in this recipe. Sweetness level for this cake is slightly more than my usual bakes, since the red bean paste is already sweetened.