Coconut ring cake

 

Cake

110g Butter 

150g sugar

2 eggs

50g desiccated coconut

180g gluten-free self raising flour

180ml coconut cream

Cream the butter and sugar together, add eggs and coconut.

Add flour and coconut cream (both watery liquid and solid coconut cream) and beat.

Grease the ring cake tin and dust with desiccated coconut.

Oven temperature 170 degrees celsius.

Bake till the top of the cake is golden and the skewer comes out clean.

Icing

Beat cream 200ml cheese and 3 table spoon of icing sugar.

Add a scoop of solid coconut cream in and beat.

Cover the cake once it has cooled down and sprinkle with coconut.

Japanese style chiffon cake (gluten free)

5  Egg yolks

110ml water

85ml oil (light flavourless oil like grape seed oil or light olive oil)

Gluten free plain flour 125g (rice flour can be used as well)

5 Egg whites (chilled)

110g Sugar

Place egg yolks, water and oil in a bowl and mix well.

Mix flour into the mix until combined and set aside. 

Beat egg whites in a separate bowl and gradually add sugar. Continue to beat until stiff peaks form.

Add one third of the meringue to the egg yolk mixture and carefully mix it in.

Add another one third of the meringue and repeat.

Add the third of the meringue and repeat.

Pour into a chiffon cake tin and bake at 170 degrees celsius for 50~55 minutes.

Turn it upside down (if you have a proper chiffon tin) and let it cool.

When it is completely cool, run a knife along the edges and lift the cake out.

Run the knife along the base and the inner rim to release the cake.

You can bake this cake as a flat sheet on a baking tray as well.

For that, you need to adjust the baking time.