One of my family’s favourites. Have baked it so many times, I have memorised the recipe by heart. Just remember to get the right Gula Melaka or else don’t make it. A good Gula Melaka must be dark, and relatively soft enough to scrape and slice. If you see a light one and it turns out very hard to slice through, then it has been packed with cane sugar, there will not be the nice aroma and taste.
The below is a nice brand from ntuc, I am still on the lookout for better brands from Malaysia.
Recipe (7″ cake tin)
- 95g Gula Melaka (scraped or chopped)
- 75g coconut milk
- Few Pandan leaves (optional)
- 4 egg yolks
- 50 g cooking oil
- 1/4 tsp salt
- 95g cake flour or top flour
- 1/4 tsp baking powder
- 5 egg whites
- 35g caster sugar
- 1/4 tsp cream of tartar.
Melt Gula Melaka in coconut milk, together with Pandan leaves. Stir till all the Gula has melted. Set aside to cool.
Whisk egg yolks till light. Add salt and whisk further. Pour in oil in a steady stream while mixing to get a thick mixture like mayonnaise.
Pour in melted Gula Melaka mixture in a steady stream while mixing.
Next add in sifted flour and baking powder, fold gently till flour disappears but don’t worry about tiny lumps. Set aside.
Whisk egg whites till large bubbles, add cream of tartar. Continue beating and add sugar progressively. Beat till firm peak.
Mix 1/3 meringue into egg yolk mixture to loosen.
Pour the mixture back into the meringue and fold gently till no white streaks can be seen. Bang to release big bubbles. Run a satay stick along the side to release more bubbles. Bake at 170 deg C for 30 – 35 min.
Overturn to cool before unmoulding.
14 Comments Add yours
hi, thank you so much for your recipes and efforts to clarify whatever method you use. Could I ask what seems a silly question? Is your oven temp setting at “fan-forced” or conventional? Thanks and regards
I have both fan forced and top and bottom. I normally use top and bottom.
Why they’re few deep lines on cake surface? How to do that?
Can use a knife to slit the lines about 10 to 12 min into Baking.
When melting gula melaka did you directly put it on stove or put on top of a bowl of hot water?
Directly on stove.
Any reason to slit the lines on cake surface? Can I skip this?
So it will crack nicely along the lines, for aesthetic.
I had tried this recipe today, it’s taste so nice.
However there are still something I need to figure it out…😓…. my cake doesn’t shaped nicely… certainly it’s due to my whisking or some other mistakes causing it.
When it still in the oven (after 20min), the top layer over rises until it fall off the pan sides, making it looks like a nuclear bomb cloud 😵
Despite of the appearance a bit out, it still as yummy as it is 😉
You have filled it too full possibly, make sure you don’t exceed 80% of the pan height, and fill the excess as cupcakes that you can bake together. Some times the total volume depends on the size of your eggs and how stiff the meringue is.
Thank you for your advice, next round I’ll better put the excess in 3 or 4 cupcakes. Btw, may I know what is the height of your 7″ tube tin?
Hello, would you have any idea how much ingredients is need for a 6 inch chiffon pan?
About 75% of the ingredients of this recipe.