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Gula Melaka Chiffon Cake 椰糖戚风蛋糕

Ann Low

gula melaka chiffon cake

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

This cake is tasty, soft and tender and the aroma of the gula melaka syrup made the cake so fragrant.
Author Ann Low
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 5 people

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

Please keep in mind that all oven temperatures and baking time varies.
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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：

  1. 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。
  2. 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。
  3. 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。
  4. 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。
  5. 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。
  6. 蛋糕出炉后，即倒扣致冷却才脱模切片享用

 

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