gula melaka chiffon cake

I have to let you know that as I am typing this post, I have two Gula Melaka Chiffon cakes baking in the ovens. And I am munching on one I had made earlier.

For someone who likes, but is not mad about Gula Melaka, I sure am mad about this cake! 

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Unless you have tasted Gula Melaka, I cannot even start to describe the complexity of its flavor. I guess the description that it lies somewhere in between deep caramel and mellow butterscotch is the more accurate. I think good quality Gula Melaka, in many ways, is probably tastier than caramel and butterscotch as it has a richer and smokier note.

The resulting cake was not only tasty, it was also soft and so tender. 

You really HAVE TO make this cake. It is die, die no regrets!

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Having said that, let me show you how to make this cake. (After reading this, please go make it okay!)

In a heavy-bottom saucepan, add the Gula Melaka, pandan leaves and coconut milk.

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Over low heat, melt the Gula Melaka, stirring occasionally.

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

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In the bowl of a mixer, beat the egg yolks and oil until the mixture turns light and pale.

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Add the Gula Melaka and mix until combined.

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Fold in the flour and salt until just mixed through. Set aside.

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In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.

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Gradually add the caster sugar, whisking all the while until stiff peaks form.

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Transfer 1/3 of the meringue into the yolk mixture. Beat it in.

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Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streak remains.

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

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Bake at 170°C for the time stated for the size of tube pan you are using. 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 unmolding.

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This is, the best.

Just, the best.

Now that you have read my post, go make the cake now!!! :D

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Gula Melaka Chiffon Cake
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For 18cm tube pan
  1. 120g Gula Melaka, chopped into small pieces
  2. 4 pandan leaves, knotted
  3. 67ml coconut milk
  4. 4 egg yolks
  5. 40ml coconut oil - I used canola oil
  6. 93g cake flour
  7. 1/8 teaspoon salt
  8. 4 egg whites
  9. 27g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 35 minutes
For 21cm tube pan
  1. 150g Gula Melaka, chopped into small pieces
  2. 5 pandan leaves, knotted
  3. 83ml coconut milk
  4. 5 egg yolks
  5. 50ml coconut oil - I used canola oil
  6. 116g cake flour
  7. 1/8 teaspoon salt
  8. 5 egg whites
  9. 33g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 45 minutes
For 23cm tube pan
  1. 180g Gula Melaka, chopped into small pieces
  2. 6 pandan leaves, knotted
  3. 100ml coconut milk
  4. 6 egg yolks
  5. 60 ml coconut oil - I used canola oil
  6. 140g cake flour
  7. 1/4 teaspoon salt
  8. 6 egg whites
  9. 40g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 55 minutes
For 25cm tube pan
  1. 210g Gula Melaka, chopped into small pieces
  2. 7 pandan leaves, knotted
  3. 116ml coconut milk
  4. 7 egg yolks
  5. 70ml coconut oil - I used canola oil
  6. 163g cake flour
  7. 1/4 teaspoon salt
  8. 7 egg whites
  9. 46g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 65 minutes
Instructions
  1. In a heavy-bottom saucepan, add the Gula Melaka, pandan leaves and coconut milk.
  2. Over low heat, melt the Gula Melaka, stirring occasionally.
  3. Once the Gula Melaka has completely melted, allow it to cool then remove the pandan leaves before using.
  4. In the bowl of a mixer, beat the egg yolks and oil until the mixture turns light and pale.
  5. Add the Gula Melaka and mix until combined.
  6. Fold in the flour and salt until just mixed through. Set aside.
  7. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
  8. Gradually add the caster sugar, whisking all the while until stiff peaks form.
  9. Transfer 1/3 of the meringue into the yolk mixture. Beat it in.
  10. Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streak remains.
  11. Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more. You can also gently swirl a skewer in the batter to remove air bubbles.
  12. Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
  13. Once baked, invert the pan immediately to cool completely before unmolding.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
Adapted from Baking Cottage
Adapted from Baking Cottage
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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