Gula Melaka Chiffon Cake 椰糖戚风蛋糕
I have always wanted to bake a Gula Melaka chiffon cake for a long time but have been been procrastinating. Many great bakers had shared their recipes in different versions. Just recently, my good friend, Eileen shared her pretty gula melaka chiffon cake on her blog and that spurred me on to bake one too. I’ve no regrets baking this cake as it was tasty, soft and tender and I like the aroma of the gula melaka syrup which made the cake so fragrant. Thank you Eileen for sharing this recipe.
the aroma of the gula melaka syrup made the cake so fragrant – yummy
Gula Melaka Chiffon Cake
Ingredients
Gula Melaka Syrup
- 150 g Gula Melaka (palm sugar) - chop to pieces
- 100 g coconut cream - Kara brand
- 2 pandan leaves - knotted
Egg yolk batter
- 6 egg yolks - used large eggs
- 40 ml corn oil - I used coconut oil
- 140 g cake flour or plain flour - sifted
Meringue
- 6 egg whites
- 30 g caster sugar
- 1/2 tsp salt
Instructions
- Place gula melaka, coconut cream and pandan leaves into a small pot. Boil at low heat and till gula melaka dissolves. Pass syrup through a sieve and set aside to cool.
- Egg yolk mixture -In a large bowl, stir well egg yolks, and coconut oil with a hand whisk, followed by the gula melaka syrup. Pour in the cake flour and stir well till combined.
- Meringue - Whisk egg whites and salt till frothy with an electric mixer at low speed, gradually add in the sugar in batches. Continue beating egg whites at medium speed till stiff peaks form.
- Add ⅓ of the egg whites into egg yolk mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
- Pour batter into a 8 inch chiffon tube pan. Bake in the preheated oven at 170 deg for about 45 minutes.
- Invert the cake pan immediately to cool completely before removing the cake from pan.
Notes
椰糖戚风蛋糕
这松软绵密椰糖戚风很香~很香~很喜欢那椰糖的味道 ~~
材料:
- 椰糖浆
- 150g 椰糖 (剁碎)
- 100g 椰奶
- 2片 香兰叶(洗净打结)
蛋黄面糊- 6个 蛋黄
- 40毫升 粟米油 (我用了椰油)
- 140克 低筋或普通面粉,过筛
- 蛋白霜
- 6个 蛋白
- 30克 细砂糖
- 1/2茶匙盐
做法:
- 把椰糖,椰奶及香兰叶放入小锅里,小火煮至糖溶化,过滤,放凉备用。
- 将蛋黄及椰油混拌,加入椰糖浆拌匀后,倒入面粉搅拌均匀,备用。
- 把蛋白及盐用搅拌器搅打至泡沫状至湿性发泡,分次加入细砂糖,打至硬性发泡。
- 将1/3蛋白霜拌入蛋黄面糊里,用橡皮刮刀轻轻拌匀,然后倒入剩于的蛋白霜,再继续翻拌均匀。
- 将面糊倒入一8寸戚风摸里,放入预热烤箱,以170度烤约45分钟。
- 蛋糕出炉后,即倒扣致冷却才脱模切片享用
- **烤箱温度和烘烤时间务必根据自家烤箱来定
I omit white sugar and reduce Gula M to 120 g and egg up to 8 eggs increase the rest of the recipe 1/3 yet is still too sweet. I don’t know how it will taste if is 6 eggs and 180g sugar total 🥲
Hi Wong,
I used 4 eggs to bake for about 45 mins. If you’re using 8 or 6 eggs, you need to bake the for a longer time… about 60-70 mins. The cake is not very sweet if your cake is fully cooked.
Hi Anna, Thank you so much of sharing the recipe. Am really love the fluffy texture and the nice aroma taste palm sugar + pandan leave . All friends are love it very much too. Here to share my picture for reference. Hope you like it . Thanks you !!
Hi Jennifer, So happy to hear that your friends enjoyed this cake. I’m sure they gave you a double thumbs up for your decoration. Looks awesome!
Thanks Ann for the compliments. My friends can’t wait to make themselves too . Thumbs up!!
Hi Ann, this looks delicious! Can you pls advice should I bake at 170 degrees with fan mode or without fan mode? Thanks!
Hi Yirong, I’ve never used the fan mode to bake chiffon cakes.
thank you!
Hi Anna. Yet another successful recipe I followed n done it. Thanks to your detail notes..however, may I ask why salt needed in the meringue? Can I replace coconut milk to just fresh milk?
Hi Wendy, Because there is much liquid in this recipe and adding salt, cream of tartar or lemon juice will stabilize the meringue and not easily deflated. Sure is your choice to change to add milk, no problem.
Yummy, nice flavour and aroma!
Hi Ann, I would like to try but my family cannot take sweet. Which can I reduce gula melaka or castor sugar ?
Hi Joanne, The cake is actually not very sweet if you increase the salt to 1 teaspoon. It is better not to reduce the gula melaka syrup if you want to achieve a nice chiffon cake.
Must be full of aroma with coconut milk and sugar! Gorgeous texture too, Ann.
Thanks Ann for this recipe. I will definitely try baking it. Can u tell me what is wrong whenever I invert cake immediately when it comes out of the oven, my chiffon cake will always partially slip out of the & eventually spoils the look of the cake. Pls advise. Thanks!
Hi Gina, Your cake was probably under baked and definitely need to bake another 5 to 10 minutes longer. Under-beating egg whites will also cause the cake collapsed.
Hi Ann, How do i adjust the proportions of the ingredients to fit a 7inch pan? Pls advise! thank you 🙂
Hi Fel, use 4 eggs (size 65g each) for 7 inch tube pan. Divide the ingredients by 6 x 4.
eg: 6 eggs divide by 6 x 4 = 4 eggs.
Hi Ann. I am new. I’ve tried some of your recipes. I am learning chiffons, therefore trying out in cupcake size as a beginner. Can you advise the temperature and timing of Gula melaka chiffon in cupcake size? My cupcake liner same size as those used in your recipes such as Mini Tofu Chiffons. Thanks.
Hi Winnie, The baking temperature is 160 deg C for chiffon cupcake size and baking time is about 25-30 mins.
hi Ann
Can I use the recipe for 23cm tube pan please?
Hi Jay, six eggs for a 23cm chiffon tube pan is a bit low. You have to use 7 large or 8 medium size eggs and adjust the ingredients as well.
Hi Ann,
I only have 10″ chiffon tube pan. Can I still use this recipe? Thanks!
Hi Karen, for 10 inch chiffon tube pan, you need to use 8 to 9 eggs, baking time is about 1 and 15 mins.
Hi Ann,
Thank you for replying! Does that mean I have to up other ingredients by the same ratio?
Thanks so much, Ann! Greatly appreciate!
Hi Karen, Yes you must adjust all the ingredients for the 10 inch chiffon pan.
Thank you, Ann! Love your blog!
Hi Ann, How do i adjust the proportions for a 7inch pan? Appreciate your advice! 🙂
Hi Fel, you need to adjust all the ingredients to fit the 7 inch pan. I already mentioned how to adjust the ingredients on your previous comment.
Hi Ann, do you have a recipe for Butter Chiffon cake? If not, can i substitute all the oil in standard recipe for butter, or only 3/4 of it for butter?
Hi Janice, I’ve not tried chiffon cakes with melted butter yet. Yes you may change to use melted butter in the chiffon cake recipe.
Hi Ann, must I use chiffon tin ? Can I use round 8-inch cake tin ?
Hi Sylvia, Yes an 8 inch cake tin can be used but must be with a removable base.
Hi Ann! If I don’t have pandan leaves can I substitute it with pandan extract instead? What are the measurements that I should include?
Hi Mirabelle, you can use 1 to 1.5 tsp pandan extract.
Hi Ann, I always have problem making a very fluffy and light chiffon cake, I tried this recipe but the bottom part seems to be harder than the top part, how to make the whole cake texture Looks the same? Is the egg white must beat until really hard before combining with the rest of the ingredients?
Hi May, Not sure you’re using a chiffon tube pan or non-stick tube pan for baking chiffon cake. If you’re using a table top oven, you need to lower the temperature a little as the size of the inside oven is smaller. You may cover the cake top with an aluminium foil after 30 mins of baking to prevent it turns too browned or burnt. You must not beat the egg white to really hard as it is too dry and difficult to fold into the egg yolk batter.
hi Ann
Can I use the recipe for 23cm tube pan please?
Hi Jay, six eggs for a 23cm chiffon tube pan is a bit low. You have to use 7 large or 8 medium size eggs and adjust the ingredients as well.
Hi Ann,
I only have 10” chiffon tube pan. Can I still use this recipe? Thanks!
Hi Karen, for 10 inch chiffon tube pan, you need to use 8 to 9 eggs, baking time is about 1 and 15 mins.
Hi Ann,
Thank you for replying! Does that mean I have to up other ingredients by the same ratio?
Thanks so much, Ann! Greatly appreciate!
Hi Karen, Yes you must adjust all the ingredients for the 10 inch chiffon pan.
Thank you, Ann! Love your blog!
Hi Ann, must I use chiffon tin ? Can I use round 8-inch cake tin ?
Hi Sylvia, Yes an 8 inch cake tin can be used but must be with a removable base.
Hi Ann, How do i adjust the proportions for a 7inch pan? Appreciate your advice! 🙂
Hi Fel, you need to adjust all the ingredients to fit the 7 inch pan. I already mentioned how to adjust the ingredients on your previous comment.
Hi Ann, How do i adjust the proportions of the ingredients to fit a 7inch pan? Pls advise! thank you 🙂
Hi Fel, use 4 eggs (size 65g each) for 7 inch tube pan. Divide the ingredients by 6 x 4.
eg: 6 eggs divide by 6 x 4 = 4 eggs.
Hi Ann, do you have a recipe for Butter Chiffon cake? If not, can i substitute all the oil in standard recipe for butter, or only 3/4 of it for butter?
Hi Janice, I’ve not tried chiffon cakes with melted butter yet. Yes you may change to use melted butter in the chiffon cake recipe.
Hi Ann. I am new. I’ve tried some of your recipes. I am learning chiffons, therefore trying out in cupcake size as a beginner. Can you advise the temperature and timing of Gula melaka chiffon in cupcake size? My cupcake liner same size as those used in your recipes such as Mini Tofu Chiffons. Thanks.
Hi Winnie, The baking temperature is 160 deg C for chiffon cupcake size and baking time is about 25-30 mins.
Hi Ann! If I don’t have pandan leaves can I substitute it with pandan extract instead? What are the measurements that I should include?
Hi Mirabelle, you can use 1 to 1.5 tsp pandan extract.
Hi Ann, I always have problem making a very fluffy and light chiffon cake, I tried this recipe but the bottom part seems to be harder than the top part, how to make the whole cake texture Looks the same? Is the egg white must beat until really hard before combining with the rest of the ingredients?
Hi May, Not sure you’re using a chiffon tube pan or non-stick tube pan for baking chiffon cake. If you’re using a table top oven, you need to lower the temperature a little as the size of the inside oven is smaller. You may cover the cake top with an aluminium foil after 30 mins of baking to prevent it turns too browned or burnt. You must not beat the egg white to really hard as it is too dry and difficult to fold into the egg yolk batter.
Hi Anna. Yet another successful recipe I followed n done it. Thanks to your detail notes..however, may I ask why salt needed in the meringue? Can I replace coconut milk to just fresh milk?
Hi Wendy, Because there is much liquid in this recipe and adding salt, cream of tartar or lemon juice will stabilize the meringue and not easily deflated. Sure is your choice to change to add milk, no problem.
Yummy, nice flavour and aroma!
Hi Ann, I would like to try but my family cannot take sweet. Which can I reduce gula melaka or castor sugar ?
Hi Joanne, The cake is actually not very sweet if you increase the salt to 1 teaspoon. It is better not to reduce the gula melaka syrup if you want to achieve a nice chiffon cake.
Hi Ann, this looks delicious! Can you pls advice should I bake at 170 degrees with fan mode or without fan mode? Thanks!
Hi Yirong, I’ve never used the fan mode to bake chiffon cakes.
thank you!
Thanks Ann for this recipe. I will definitely try baking it. Can u tell me what is wrong whenever I invert cake immediately when it comes out of the oven, my chiffon cake will always partially slip out of the & eventually spoils the look of the cake. Pls advise. Thanks!
Hi Gina, Your cake was probably under baked and definitely need to bake another 5 to 10 minutes longer. Under-beating egg whites will also cause the cake collapsed.
Must be full of aroma with coconut milk and sugar! Gorgeous texture too, Ann.