GULA MELAKA CHIFFON CAKE...

GULA MELAKA CHIFFON CAKE

adapted from :    thedomesticgoddesswannabe...

Ingredients :

120  gm  Gula Melaka, chopped into small pieces

4  pandan leaves, knotted

67  ml  coconut milk

4  egg  yolks  (I use grade A)

40  ml  coconut oil/canola oil/corn oil  (I use corn oil)

93  gm  cake flour, sifted

1/8  tsp  salt

4  egg  whites  (grade A)

27  gm  caster sugar

1/4  tsp  cream of tartar

Utensils :    18 cm tube pan

Baking time :    35 minutes until done

Directions :

1.  In a heavy bottom saucepan, add the Gula Melaka, pandan leaves and coconut milk.  Over low heat, melt the Gula Melaka, stirring occasionally.

2.  Once the Gula Melaka has completely melted, allow it to cool then remove the pandan leaves before using.

3.  In the bowl of a mixer, beat the egg yolks and oil until the mixture turns light and pale in color.  Add the Gula Melaka mixture and mix until combined.  Fold in the flour and salt until just mixed through.  Set aside.

4.  In another clean mixing bowl, whisk the egg whites until foamy.  Add cream of tartar and continue whisking until soft peaks form.  Gradually add the caster sugar, whisking all the while until stiff peaks form.

5.  Transfer 1/3 of the meringue into the yolk mixture, fold it in.  Gently fold the remaining meringue into the yolk mixture in 2 batches until no white streak remains.

6.  Pour the batter into an UNGREASED tube pan.  Lift the pan about 10 cm off the tabletop and drop it to remove the larger air bubbles.  Repeat this twice more.  You can also gently swirl with a skewer in the batter to remove air bubbles.

7.  Bake at 170'C for about 35 minutes until done.  If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.  Once baked, invert the pan immediately to cool completely before unmoulding...