Coconut Milk Angel Food Cake

Ingredient

Method

45g cake flour 20g corn starch 20g organic coconut milk powder 75g icing sugar 4 A egg whites, room temperature 25ml warm water 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1 tsp vanilla extract

1. Preheat oven to 170C degrees, with rack in the lower third of oven. 2. Sift together flour, starch, coconut milk powder and half of the icing sugar. 3. Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla and salt. 4. Increase speed to medium, and beat until soft peaks form, about 3 minutes. 5. With machine running, add remaining icing sugar, a little at a time. Increase speed to high, and beat until peaks are stiff and glossy, about 2 minutes. 6. Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites. 7. Slowly pour batter into a 6.5" pan. 8. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. 9. Remove from the oven after 5 mintues, carefully invert pan onto a wire rack. Let cake cool in pan, about 1-2 hours.