Gula Melaka Chiffon (Make: 17cm Chiffon | Preparation: 15 minutes | Baking: 30 minutes) Ingredients: 90g Cake Flour / Top Flour 1/4 Teaspoon Baking Powder, optional 3 Egg Yolks 40g Grated Gula Melaka Sugar 20ml Corn Oil 100ml Coconut Cream 1 Tablespoon Bake King Dessicated Coconut, optional Gula Melaka Syrup, optional For Meringue: 4 Egg Whites 30g Caster Sugar *For this recipe we used large eggs with an average weight of 60g and coconut cream could be replaced by fresh milk for a lighter taste. Method:- 1. Whisk egg yolks and gula melaka sugar until thick and pale (make sure gula melaka is completed dissolved without any lumps). Stir in oil and coconut cream in sequence until everything is well combined. 2. Next slowly whisk sieved flours (cake flour and baking powder) into the egg mixture till no trace of flour is found. Set aside. 3. Preheat the oven to 170°C (degree Celsius). 4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn). 5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites. 6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined. 7. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter. 8. Sprinkler the top with dessicated coconut and bake the cake in preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean). 9. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould. 10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core. 11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely. 12. Drizzle some gula melaka syrup on the cake and serve.
Posted on: Tue, 23 Jul 2013 13:39:23 +0000
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