Hi everyone!!!
My goodness – it’s been more than SIX months since I last updated. First things first, huge apologies for the major delay – I was just so overwhelmed this semester (competitions, school, sister’s wedding…) and didn’t have any time to bake at all.
Well it’s December, everyone’s favourite time of the year (well mine at least heh), and I finally managed to dig out some time to whip up something.
I think I’ve mentioned somewhere before how much I love Gula Melaka. Well, when I saw a friend of mine bake a Gula Melaka chiffon cake a few months back, I just knew I’d have to try one for myself! As usual, my chiffon pan is a little too big for the normal chiffon cake recipe, also resulting in my cake being less sturdy than others I see out there. It’s also possibly because I don’t like to leave the cake in the oven for too long for fear of drying out the cake – I really like the cake moist heh.
I Googled a couple of recipes & found that they were all pretty much the same. They all used gula melaka, coconut milk & the usual chiffon cake ingredients. Since this was the first time I was trying it, I decided to just go with what the original recipe stated, leaving modifications for later, should I deem necessary.
The gula melaka chiffon cake turned out really awesome! It was moist, the gula melaka fragrance was there (also in large part due to the quality of the gula) and the cake was light & airy enough. I was extremely pleased with the result & so were the rest of my family members.
I sprinkled some desiccated coconut on top just for aesthetic purposes, although my mom indicated she did not like the extra crunch. So it’s really up to you whether you want to add it, or make a gula melaka sauce to drizzle on top. I personally find that it’s sweet enough & that’s not necessary.
In any case, the recipe is below, should you find some time to try it as well!
P.S. This is the first time I’m baking + editing the photos + writing the post all in the same day haha. That’s how excited I am after the super long hiatus.
Gula Melaka Chiffon Cake
Adapted from Baking Tai Tai
8-inch chiffon pan (I used a 10-inch cos that’s all I have)
Ingredients:
A:
- 6 egg yolks
- 150g gula melaka (I chopped it up finely)
- 100ml coconut milk (I used fresh coconut milk, although most recipes use those from supermarket)
- 38g vegetable oil (I used sunflower oil)
- 140g plain flour
- 1/4 tsp baking powder
- 1/4 tsp salt
B:
- 6 egg whites
- 30g caster sugar
- 1/4 tsp cream of tartar
Directions:
Preheat oven to 160 degrees C.
A:
- Heat gula melaka and coconut milk in a saucepan on low heat, stirring gently, until everything the gula is melted
- In a separate bowl, sift the flour, baking powder & salt
- Place 6 yolks in a medium-large mixing bowl and use a hand whisk (the manual kind) to whisk until yolks are light (just gently)
- Add oil to yolks and mix until combined
- Add gula + coconut milk mixture into the yolk mixture
- Add flour in batches to yolk mixture until well combined
- Set aside
B:
- Place egg whites in a mixing bowl and whip until foamy
- Add cream of tartar and continue to whisk until soft peaks
- Gently pour caster sugar in and whisk till stiff peaks
Putting it together:
- Using a hand whisk, fold the egg white mixture (B) into yolk mixture (A), in 3 batches
- Ensure everything is well incorporated but do not mix too much (do not want to deflate it cos it’s a chiffon cake) and put into chiffon cake tin
- Bake for 45-55 minutes
- Remove from oven when skewer comes out clean & invert to cool
Well that’s all! I don’t think I’ll make any major changes to the cake in the future, but if I do, I’ll be sure to update it on this space! Hope you guys enjoy this gula melaka chiffon cake as much my family & I do!
Thanks for reading folks 🙂
Love,
Eugenia
