https://www.copymethat.com/r/yr6L81hMW/gula-melaka-chiffon-cake/
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yr6L81hMW
2024-05-03 07:58:46
Gula Melaka Chiffon Cake
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Nakula Coconut Oil
Ingredients
- Gula Melaka Chiffon Cake with Nakula Virgin Coconut Oil. Bake it now. But first, grab a jar on sale at RedMart: redmart.com/product/nakula-organic-cold-pressed-virgin-co...
- GULA MELAKA CHIFFON
- (Makes a 23cm or 24cm cake)
- subheading: Ingredients:
- 213g gula melaka, chopped
- 6 pandan leaves, knotted
- 2 drops pandan paste (optional)
- 120ml coconut milk
- 7 egg yolks
- 70ml #nakulasg virgin coconut oil
- 163g cake flour or top flour, sifted
- ¼ tsp salt
- 7 egg whites
- 46g caster sugar
- ¼ tsp cream of tartar
- subheading: Method:
- Place gula melaka, pandan leaves, pandan paste and coconut milk in a saucepan.
- Stir over low heat till gula melaka melts.
- Allow to cool to room temperature, then sieve mixture. Set aside.
- Pre-heat oven to 170°C.
- Using an electric mixer, beat the egg yolks and oil until the mixture turns pale.
- Add gula melaka mixture and mix till well blended.
- Add flour and salt and fold in until just combined. Set aside.
- Using an electric mixer, beat egg whites with cream of tartar in a clean bowl till frothy.
- Gradually add sugar and continue beating meringue till just before it reaches stiff peaks (it should curl slightly when you invert the whisk).
- Fold egg whites into yolk mixture in 3 batches. Work quickly but gently till batter is uniformly mixed.
- Bang mixing bowl against tabletop to remove air bubbles. Pour batter into ungreased chiffon tube pan. Smoothen the top with a spatula.
- Bake for 60 min or till cake is puffy, golden-brown and a skewer inserted in the centre emerges clean. Tip: cover the top of the cake with aluminum foil if it browns too quickly (only after cake has risen).
- Remove cake from oven and invert pan immediately onto a cooling rack. Allow to cool completely before unmoulding.
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