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Saturday, August 06, 2011

2 Chiffon cakes - cooked dough method

I have a pack of coconut milk in the fridge, so it meant baking something that uses it up, instead of the coconut milk going into the bin. Was given a few pieces of chiffon cakes baked by a relative yesterday but was disappointed with the flavour and texture, so I decided the family shall eat decent chiffon cakes today!

The cooked dough method of making chiffon yields a texture that I really love.... airy and yet not too soft and floppy. So besides using the cooked dough method I posted for pandan chiffon, I also adjusted the gula melaka chiffon recipe to bake using the cooked dough method. Both turned out well. :)

Here's the cooked dough method for the gula melaka chiffon recipe:

What you need

  • 100gm gula melaka (i shredded it so that it melts faster)
  • 67gm coconut milk
  • 4 nos egg yolks
  • 2.5 tbsp corn oil
  • 1/4 tsp salt
  • 93gm plain flour
  • 4 egg whites
  • 1/8 tsp cream of tartar
  • 33gm castor sugar

What to do

  • Preheat oven to 175 degrees.
  • Melt gula melaka in a pot with coconut milk, salt and corn oil over low heat, when the sides are bubbling, turn fire off and sift in the plain flour. Whisk till combined.
  • Whisk in the egg yolks till well blended and set aside.
  • In another bowl, whip the egg whites with cream of tartar till foamy, slowly add in the castor sugar and whip till stiff peaks.
  • Add 1/4 of the whipped egg whites to the egg yolk mixture to lighten it and then transfer contents into the remaining egg white and fold in.
  • Ensure that the batter is well combined and then pour into cake mold.
  • Bake for 40mins.
  • Invert cake mold immediately and let it cool completely before unmolding cake from mold.



  • I can see you really liked this cooked dough method. :) Beautiful chiffon cakes!

    By Blogger Little Corner of Mine, at 12:01 AM, August 07, 2011  

  • i've never heard of the cooked dough method but your result looks absolutely beautiful! definitely bookmarking to try soon :D

    By Blogger Janine, at 7:10 PM, August 20, 2011  

  • Hi i did tried making pandan chiffon(from others recipe)using coconut milk(kara) but it turn out to be on the heavy side instead of light n fluffy despite my egg whites are nicely beat up, hence i would like to ask what type of coconut milk are u using and do u add water to it? What do u think went wrong in my previoys attempt? Cause im trying to achieve light and moist chiffon.

    By Anonymous Anonymous, at 7:18 AM, August 17, 2012  

  • Hello Anon... Perhaps you are too heavy handed when folding the egg whites in? that causes the egg whites to be deflated and thus the heavy texture of the baked cake? even after folding in the whites, the batter should be light and foamy.
    I always use the brad "heng lee" cocnut milk and i do not dilute it.
    Try and try again, I'm sure you'll be able to achieve a great chiffon cake in no time. :)

    By Blogger Baking Fiend, at 11:56 AM, August 19, 2012  

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