Gula Melaka Chiffon cake
To note my mistakes, it's definitely with the egg whites..I didn't whip it enough the first time ( using a hand hand whisk is a no no...for me a least)., hence why the batter was almost runny and broken...(I know it's a weird term).
This time around I got my balloon whisk out and that did the trick. I got a much lighter and airy batter.
This time around I got my balloon whisk out and that did the trick. I got a much lighter and airy batter.
Let's talk about the cake...just yum. So light, no eggy smell and not too sweet.
Bake at 170°C for 50 min. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
Once baked, invert the pan immediately to cool completely about an hour before unmolding.
For 21cm tube pan
150g Gula Melaka, chopped into small pieces
5 pandan leaves, knotted
83ml coconut milk
150g Gula Melaka, chopped into small pieces
5 pandan leaves, knotted
83ml coconut milk
5 egg yolks
50ml coconut oil - I used canola oil
116g cake flour
1/8 teaspoon salt
50ml coconut oil - I used canola oil
116g cake flour
1/8 teaspoon salt
1/2 tsp baking powder - optional
5 egg whites
33g caster sugar
1/4 teaspoon cream of tartar
33g caster sugar
1/4 teaspoon cream of tartar
In a saucepan, add the Gula Melaka and pandan leaves.
Over low heat, melt the Gula Melaka, stirring occasionally.
Once the Gula Melaka has completely melted add the coconut milk and stir for a minute. Allow it to cool then remove the pandan leaves before using.
Over low heat, melt the Gula Melaka, stirring occasionally.
Once the Gula Melaka has completely melted add the coconut milk and stir for a minute. Allow it to cool then remove the pandan leaves before using.
Preheat the oven to 170 deg cel
In the bowl of a mixer, beat the egg yolks and oil until the mixture turns light and pale.
Add the Gula Melaka and mix until combined.
Fold in the flour, baking powder and salt until just mixed through. Set aside.
Add the Gula Melaka and mix until combined.
Fold in the flour, baking powder and salt until just mixed through. Set aside.
In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
Gradually add the caster sugar, whisking all the while until stiff peaks form.
Gradually add the caster sugar, whisking all the while until stiff peaks form.
Transfer 1/3 of the meringue into the yolk mixture. Beat it in.
Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streak remains.
Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streak remains.
Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more. You can also gently swirl a skewer in the batter to remove air bubbles.
Bake at 170°C for 50 min. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
Once baked, invert the pan immediately to cool completely about an hour before unmolding.
Enjoy...jue
recipe from thedomesticgoddesswannabe
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