Gula Melaka Chiffon Cake

Recipe adapted from Anncoo Journal
https://www.anncoojournal.com/gula-melaka-chiffon-cake/

Ingredients: (for 23cm)

Gula Melaka Syrup
150g gula melaka, chop to pieces
100g coconut cream (Kara brand)
2 pandan leaves (knotted)

- Place the above ingredients in a small pot.  Boil at low het till gula meleka dissolves.  Pass through a sieve and set aside to cool.

Egg Yolk Batter
6 egg yolks, large eggs
40ml veg oil
140g cake flour/plain flour (I used cake flour)
1/4 tsp baking powder

Meringue
6 egg whites
30g caster sugar
1/2 tsp salt

Method:

1.  In a bowl, beat egg yolks, oil with a hand whisk, follow by gula melaka syrup. Add the sieved flour and mix well.
2.  Whisk egg whites and salt till frothy at low speed.  Gradually add in sugar in batches and continue beating till stiff peaks.
3. Add 1/3 meringue into yolk batter, fold well with rubber spatula.  Then gently fold the rest of meringue.
4. Pour batter into 8″ (23 cm) tube pan.  Bake in preheated oven at 170 deg for about 45 mins.