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–+ servings

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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