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Sunday, September 23, 2012

Gula Melaka Chiffon Cake

Another chiffon cake which I have baked sometime ago but didn't post the recipe. Baked this chiffon several days ago which turns out well with the aroma of coconut milk and palm sugar.
 
The chiffon cake is soft, light and moist.  The sweetness is acceptable.
Ingredients for Egg Yolk Mixture
75 gm gula melaka [palm sugar] - double boiled with a little water.   Strain and add to 50 ml coconut milk - set aside

75 gm cake flour - sifted
1/2 tsp salt
3 egg yolks
3 tbsp oil 
  • In a mixing bowl, put in sifted cake flour and salt.  Make a well in the centre, pour in egg yolks, oil, and sugar/coconut milk mixture.  Using a paddle hook, whisk ingredients  [on medium to high speed] until egg yolk mixture is creamy and thick.  Set aside while you whisk the egg white.  Preheat oven at 160 degrees C.
Ingredients for Egg White Mixture
3 egg whites 
1/4 tsp cream of tartar
3 tbsp sugar or 50 gm sugar
  • Whisk egg white until frothy, add in cream of tartar, continue whisking, when foamy, gradually add in sugar.  Whisk until soft to stiff peaks formed [I used speed 5].
  • Fold in 1/3 portion of meringue into egg yolk mixture till well combined.  Then fold mixture into rest of meringue till well incorporated.   
  • Pour batter into 7" chiffon pan.    Smooth the surface with a spatula.  Tap a few times on tabletop to release air bubbles. 
  • Bake in preheated oven at 160 degrees for 40-45 minutes. 
  • Invert pan immediately after baking to cool cake before removing from pan.

 

4 comments:

Phong Hong said...

This is interesting. Yah, gula Melaka has a unique fragrance and will go well with santan. Very creative recipe.

Veronica @ Minty’sKitchen said...

The aroma from the gula melaka must be fantastic. Shall try this one day. Thanks for sharing.

Kimmy said...

Hi Phong Hong, yes, it's another option to play with rather than only using pandan with coconut.

Kimmy said...

Hi Veronica, no harm trying to get the best and most liked. My style is to try, there are really lots lots of flavours to do, hahaha.

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