Gula Melaka Chiffon Cake

This Gula Melaka Chiffon was done before I went for my holiday. I love the aroma of Gula Melaka and this chiffon was filled with lot's of nice fragrance when I was baking this. Family members love it very much. The texture was light and fluffy and I had a few pieces for my coffee break.

This chiffon was pretty easy to bake. Most important ingredients is the Gula Melaka with coconut milk. which give the cake a nice coconut fragrance. I bought some nice Gula Melaka from Malacca during my last trip there.

Recipe Source: mybakingcottage

Ingredients:

Egg Yolk Batter:

- 180g Gula Melaka
- Handful of pandan leaf
- 100ml Coconut Milk
- 6 Egg Yolks
- 4 tbsp Cooking Oil ( I use corn oil)
- 1/4 tsp salt
- 140g Cake flour

Egg White Meringue

- 6 Egg Whites
- 1/4 tsp Cream of tar tar
- 40g Caster Sugar

Methods:

1. Melt the gula melaka, pandan leaf and coconut milk over low heat. Remove and pour in a mixing bowl, leave to cool.
2. Combine with egg yolks, cooking oil and salt. Fold in flour until it forms batter.
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks.
4. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
5. Gently fold beaten egg white foam into egg yolk batter until blended.
6. Pour batter into ungreased 9″ (22cm) tube pan. Bake in preheated oven at 170C (150C fan oven) for 45mins or until cooked.
7. Remove from oven, invert cake on top of a bottle until completely cooled.