Gula Melaka Chiffon Cake

Recipe modified from Eileen's Diary 

Ingredients :

Gula Melaka Syrup

150g gula melaka, chop into pieces

100g coconut milk

2 pandan leaves knotted

Egg Yolk Batter

6 egg yolks

38g coconut oil

140g cake flour, sifted

A pinch of salt

Meringue

6 egg whites

30 g caster sugar

A few drop of lemon juice

Method :

1. Prepare a chiffon cake pan, don’t need to grease or line paper. 
2. Separate egg white and egg yolk into two mixing bowls.
3. Melt the chopped gula Melaka with coconut milk and knotted pandan leaves in a saucepan with low heat.
4. Remove from heat and add in the sifted flour immediately, quickly stir to mix well and form a soft dough.
5. Add in coconut oil and salt to mix well, then add in egg yolks one by one and mix well.
6. Beat egg whites and lemon juice till frothy. Gradually add in sugar and beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7. Loosen the egg yolk batter and take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/2 of meringue and use a spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles.
10. Bake at pre-heated oven at 100C at center rack for 25 mins. Then adjust to 160C for 15-20 mins. (I off the top heat element and on it back during the last 15-20 mins)
11. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
12. Turn the cake pan upside down and cool completely before remove from the cake pan.