Gula Melaka Chiffon Cake

I've been wanting to give this recipe a try and the CNY break was a good time to do it. The cake turned out really nice, soft and very fragrant! The original recipe called for 6 eggs, for a 22cm tin, but I decided to reduce it to 4 eggs to fit my heart-shaped chiffon tin. Here's the original recipe (with my 4 eggs recipe in brackets)... do try it!

What you need

• 150gm gula melaka (100gm)
• 100ml coconut milk (67gm)
• 6 egg yolks (4)
• 4 tbsp oil (2 1/2 tbsp)
• 1/4 tsp salt (1/8 tsp)
• 140gm plain flour (93gm)
• 6 egg whites (4)
• 1/4 tsp cream of tartar (1/8 tsp)
• 50gm castor sugar (33gm)

What to do

• Melt gula melaka in a pot with coconut milk over low heat. Set aside in mixing bowl.
• Combine egg yolks, cooking oil and salt into the melted gula melaka mix.
• Sift flour into egg yolk mix and whisk in.
• In another bowl, whip egg whites till foamy and add in cream of tartar. Then gradually add in castor sugar and whip till stiff peaks.
• Fold in 1/3 of the whipped egg whites into the egg yolk mix to lighten it. When combined, pour entire egg yolk mix into the remaining whipped egg whites. Gently fold in till the colour of the batter becomes uniform.
• Pour batter into cake tin and bake in preheated oven at 170 degrees for 30-40mins.
• Remove tin from oven, invert immediately and remove cake from tin when totally cooled.