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Monday, February 22, 2010

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.

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  • This is the first time I saw heart shape chiffon cake. Like it! and your chiffon cake turn out very nice.

    By Anonymous MnYfoodtalk, at 10:59 PM, February 23, 2010  

  • Looks great! I'm sure is delicious. :) You really baked a lot for this CNY.

    By Blogger Little Corner of Mine, at 12:33 AM, February 24, 2010  

  • Hi MnYfoodtalk, thanks for dropping by,. This heart shaped chiffon tin is made in japan. So far, I think it's available only in HK and JP.

    Thanks Ching... I dun cook as much as you do, so i bake. LoLz.

    By Blogger Baking Fiend, at 10:20 AM, February 24, 2010  

  • Such a beautiful chiffon cake. Looks so soft-textured and light. I can eat the whole cake :P

    By Anonymous MaryMoh, at 3:12 PM, February 24, 2010  

  • veri nice heart shaped chiffon with brown crust...

    Must be goodie.

    By Blogger Irene's Footprints, at 10:09 PM, February 28, 2010  

  • I love gula melaka! Such a wonderful idea to combine it with chiffon cake.

    Do you think the gula melaka portion can be substituted with honey for a Honey Chiffon Cake? You think it'll turn out the same?

    By Anonymous NEL, at 2:48 PM, July 19, 2010  

  • Hi NEL,

    the consistency for honey and gula melaka is different... so I'm sure the texture will be different too if you just sub it this way. So I'll prefer to look for a honey chiffon cake recipe, rather than just sub the ingredient. But if you feel adventurous enough to try, do feedback on the results. :)

    By Blogger Baking Fiend, at 3:28 PM, July 19, 2010  

  • Hi,I'm find your blog through google,because i want to find gula melaka chiffon recipe, so i found you....i have copy your recipe...hope i can successfully bake this...

    can i dont add coconut milk for this gula melaka chiffon cake?

    By Blogger Pet猫猫, at 10:04 AM, April 12, 2011  

  • Hi Pet猫猫...If you dun use coconut milk, can just use uht milk or fresh milk as replacement... but the coconut fragrance will be missing.

    By Blogger Baking Fiend, at 9:45 PM, April 12, 2011  

  • I'm a Singaporean nationality now living in Japan and I found this heart-shaped mould at one of the oneline shop..good idea for Valentine cakes, about that:)Thanks for sharing.& my first attempt for the gula melaka coconut milk chiffon cake turned out great today...yummy..yum..yum perhaps, thick coconut milk is recommended....

    By Anonymous Anonymous, at 7:23 PM, June 10, 2011  

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