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Gula Melaka/Palm Sugar Chiffon Cake ~ 椰糖戚风蛋糕
Monday, February 13, 2017 0:48
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This Gula Melaka or Palm Sugar Chiffon Cake is very aromatic and it does taste a bit like butterscotch but this is more rich. It is soft and fluffy and in this recipe, I used coconut powder dissolved in water instead of coconut milk and the result is not disappointing at all!
Gula Melaka/Palm Sugar Chiffon Cake ~ 椰糖戚风蛋糕 (adapted from ‘here’)
Ingredients (A)
- 6 egg yolks
- 150 gm gula melaka
- 100 ml coconut milk (I used 20 gm coconut powder + 100 ml water)
- 4 Tbsp canola oil
- 140 gm plain or superfine flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- Pandan/Screwpine leaves
(B)
- 6 egg whites
- 30 gm caser
- sugar
- 1 tsp lemon juice OR 1/4 tsp cream of tartar
Method
- In a saucepan, melt coconut milk with gula melaka and pandan leaves. Set aside to cool.
- Sift plain flour, baking powder and salt, set aside.
- Beat egg yolks in a ball whisk, add in canola oil and whisk till well combined. Add gula melaka mixture into egg yolk mixture, mix well.
- Whisk in the flour mixture till well combined.
- Beat egg whites till frothy, add in the lemon juice, beat till soft peaks, add in sugar gradually and beat till stiff but not dry.
- Add meringue into the egg yolk mixture in three batches and fold in till well incorporated.
- Pour the mixture into an ungreased 23 cm chiffon cake pan,
- Drop the pan about 6 inches from the tabletop to release any air bubbles, repeat.
- Bake in a preheated oven @ 170 deg.C for 55 to 60 mins. Immediately invert the cake once it’s removed from the oven and let cool completely before unmoulding by hand.
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2017/02/gula-melakapalm-sugar-chiffon-cake.html
