Soft Cocoa Chiffon with Coconut Cream (เค้กชิฟฟ่อนโกโก้กับครีมมะพร้าว)

1.Preheat the oven to 180°C (top and bottom heat). Prepare two 9 × 9 inch pans, lining only the bottoms with parchment paper. Prepare four clear plastic boxes, 4.5 × 4.5 inches each.

2.Separate egg yolks and whites. Whisk the egg yolks with granulated sugar (1), rice bran oil, and vanilla extract until well combined. Sift in the cake flour, cocoa powder, baking powder, baking soda, and salt. Whisk until smooth and set aside.

3.Combine granulated sugar (2) with cream of tartar. Whip the egg whites until foamy, then gradually add the sugar mixture. Whip until stiff peaks form. Fold one-third of the meringue into the yolk mixture to lighten it, then gently fold in the remaining meringue until well combined.

4.Divide the batter evenly into two portions. Pour into the prepared pans, tap lightly to release air bubbles, and bake for about 18 minutes or until cooked through.

5.Remove the cakes from the oven and let cool. Use the plastic boxes as cutters to cut the cakes into 8 pieces total. Set aside.

6.Soak the gelatin sheets in cold water until softened. In a saucepan, combine coconut water, milk, whipping cream (1), sugar, salt, and custard powder. Cook over medium heat, stirring constantly, until thickened.

7.Add the coconut flesh and stir to combine. Once the mixture comes back to a boil, remove from heat. Add the softened gelatin and stir until completely dissolved and smooth.

8.Place the coconut cream over an ice bath to cool slightly. Measure out 300 g of the coconut cream and set aside.

9.Whip whipping cream (2) to stiff peaks, then gently fold it into the 300 g of coconut cream.

10.To assemble, place one piece of cocoa chiffon cake into each box. Add a layer of coconut cream, then top with another piece of cake and gently press. Finish with the remaining coconut cream on top. Cover and refrigerate for 2–3 hours before serving.