This Gula Melaka or Palm Sugar Chiffon Cake is very aromatic and it does taste a bit like butterscotch but this is more rich. It is soft and fluffy and in this recipe, I used coconut powder dissolved in water instead of coconut milk and the result is not disappointing at all!
Gula Melaka/Palm Sugar Chiffon Cake ~ 椰糖戚风蛋糕 (adapted from ‘here’)
6 egg yolks
150 gm gula melaka
100 ml coconut milk (I used 20 gm coconut powder + 100 ml water)
4 Tbsp canola oil
140 gm plain or superfine flour
1/4 tsp baking powder
1/4 tsp salt
6 egg whites
30 gm caser
1 tsp lemon juice OR 1/4 tsp cream of tartar
In a saucepan, melt coconut milk with gula melaka and pandan leaves. Set aside to cool.
Sift plain flour, baking powder and salt, set aside.
Beat egg yolks in a ball whisk, add in canola oil and whisk till well combined. Add gula melaka mixture into egg yolk mixture, mix well.
Whisk in the flour mixture till well combined.
Beat egg whites till frothy, add in the lemon juice, beat till soft peaks, add in sugar gradually and beat till stiff but not dry.
Add meringue into the egg yolk mixture in three batches and fold in till well incorporated.
Pour the mixture into an ungreased 23 cm chiffon cake pan,
Drop the pan about 6 inches from the tabletop to release any air bubbles, repeat.
Bake in a preheated oven @ 170 deg.C for 55 to 60 mins. Immediately invert the cake once it’s removed from the oven and let cool completely before unmoulding by hand.