Pandan Gula Melaka Chiffon Cake Tang Mian (Cooked Dough)

Recipe adapted from here.

Ingredients : 

90g cake flour

5 egg yolks 

50g coconut oil

80g coconut milk

40g homemade pandan extract

1/8 tsp salt

5 egg whites

45g sugar

1 tsp lemon juice or vinegar or cream of tartar

70g gula melaka / palm sugar, break into very small pieces

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. Heat up coconut oil in a pot till you see small bubbles at the side, remove from heat.

4. Immediately add in the sifted flour, quickly stir to mix well and form a soft dough.

5. Scape the soft dough into a empty mixing bowl, add in homemade pandan extract, pandan flavor, coconut milk and whisk to mix well.

6. Slowly add in egg yolks and whisk till become smooth batter and set aside.

7. Beat egg whites till frothy, add in lemon juice or vinegar. 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)

8. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.

9. Add in gula melaka bits (left with some, about 2 tbsp) and mix.

10. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.


11. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake.

12. Throw in the remaining gula melaka bits into the batter.

13. Bake at pre-heated oven at 150C at center rack for 40-45 mins. (I off the top heat element and on it back during the last 15-20 mins)

13. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.

14. Turn the cake pan upside down and cool completely before remove from the cake pan.