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.