Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Southeast Asia! The Gula Melaka Chiffon Cake is not just a dessert; it's a delicate, cloud-like experience that combines the rich, caramel-like sweetness of palm sugar with the luxurious softness of a traditional chiffon cake. Whether you're a baking enthusiast or a curious food lover, this recipe promises to elevate your dessert game and impress everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Asian
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup gula melaka, grated
- 1/2 cup coconut milk
- 4 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 170°C (340°F). Grease and line an 8-inch round cake pan with parchment paper, ensuring the sides are also greased to prevent sticking.
- In a mixing bowl, combine the grated gula melaka and coconut milk. Stir well until the gula melaka is mostly dissolved. If necessary, you can gently heat the mixture on low heat to help dissolve the gula melaka completely. Allow it to cool slightly.
- In a separate large mixing bowl, separate the egg yolks from the egg whites. Add the vegetable oil to the egg yolks and whisk until combined. Then, add the cooled gula melaka and coconut milk mixture to the egg yolks and mix well.
- Sift the all-purpose flour, baking powder, and salt into the wet mixture. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
- In another bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add a pinch of salt and continue beating until stiff peaks form. This will help to aerate the cake and give it a light texture.
- Carefully fold the beaten egg whites into the batter in three additions. Start by adding one-third of the egg whites to lighten the mixture, then gently fold in the remaining egg whites until no white streaks remain. Be gentle to maintain the aeration.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once cooled, you can serve the Gula Melaka Chiffon Cake as is, or dust it with some icing sugar for an added touch. Enjoy your delicious Asian-inspired dessert!
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for the best mixing and rising results.
- Egg White Technique: When beating egg whites, use a clean, dry bowl and beaters to achieve perfect stiff peaks. Any trace of oil or moisture can prevent proper aeration.
- Folding is an Art: When incorporating egg whites, use a gentle folding motion with a spatula. Overmixing can deflate the batter and result in a dense cake.
- Pan Preparation: Grease the pan thoroughly and line with parchment paper to ensure easy cake removal.
- Oven Accuracy: Use an oven thermometer to confirm the correct baking temperature, as every oven can vary slightly.
- Cooling is Crucial: Allow the cake to cool completely before removing from the pan to maintain its delicate structure.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 5g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 95mg
