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.