GULA MELAKA CHIFFON CAKE
Egg yolk batter :
150 gm gula melaka
100 ml coconut milk
6 nos egg yolks
4 tbsp cooking oil
1/4 tsp salt
140 gm plain flour
Egg white foam :
6 nos egg whites
1/4 tsp cream of tartar
50 gm caster sugar
To make egg yolk batter, melt the gula melaka and coconut milk over low heat. Remove and pour in a mixing bowl, leave to cool.
Combine with egg yolks, cooking oil and salt. Fold in flour u ntil forms batter.
To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form. Gently fold beateen egg white foam into egg yolk batter until blended.
Pour batter into ungreased 9-in (22 cm) tube pan. Bake in preheated oven at 170'C for 30-40 minutes or until cooked. Remove from oven, invert cake onto table until completely cooled. (Kek ini sedap dan wangi ketika dibakar).
GULA MELAKA CHIFFON CAKE
Source: from Kevin Chai's book
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