Gula Melaka Chiffon Cake

Of all kinds of baked stuff, I chose Gula Melaka chiffon cake, thinking it is special enough to present to someone important - my boyfriend's mother. I thought hard enough before I made this decision. However disappointingly to say, it did not turn out exactly as expected for the one I made to give away. I decided to give it another try to determine what's the actual problem is. Then, argh - I think I know where went wrong - The second attempt is much better - in fact, a successful cake. The first one is slightly failed but still edible. It still bounces back but maybe not dry enough.

Gula Melaka Chiffon Cake

Original recipe retrieved from Samantha Needs Vacation

SIZE : 20 CM chiffon mold (I used 22 CM) 

INGREDIENTS

Egg yolk batter 

125g Gula Melaka (chopped finely)

83g coconut milk (santan)

45g Canola cooking oil 

2g salt

5 egg yolks 

117g cake flour (low protein flour)

Egg white batter

5 egg whites

1/4 teaspoon of cream of tartar (1 teaspoon of Sushi rice vinegar)

35g sugar

Steps

1. By using double boiling method, melt Gula Melaka, coconut milk, salt and canola cooking oil until dissolved. It does not need to boil. 
2. Add in egg yolks and continue mixing to get a smooth batter. 
3. Add in sieved flour and combine well. 
4. Whip egg whites until huge bubbles are formed. Add in cream of tartar/vinegar. 
5. Add 1/3 of sugar at a time gradually until soft peaks are formed.
6. Combine 1/3 of egg white batter to the egg yolk batter using the scoop and fold method.
7. Combine the remaining egg whites batter to the egg yolk batter using the same method.
8. Pour cake batter into the mold. 
9. Give a few knocks on the table before putting it in a preheated oven of 150 degree Celsius for 60 minutes (low rack).
10. Overturn the cake after bake to cool down completely before removing cake from the tin.
11. Keep the cake in the refrigerator. Serve. 

蛋黄面糊：
椰糖 125克（切幼）
椰浆 83毫升
植物油 45克（Corn Oil/Canola Oil）
盐 2克
蛋黄 5粒（打散）
低筋面粉 117克（过筛）

蛋白霜：
蛋白 5粒
塔塔粉 1/4 小匙
细砂糖 35克


做法：
1. 将椰糖，椰浆，植物油和盐隔水加热搅拌，煮至溶化，离火，无须滚烫。
2. 倒入过筛后的面粉，迅速搅拌至无颗粒。
3. 蛋黄分三次加入，搅拌均匀成为蛋黄糊。
4. 将蛋白和塔塔粉打发至呈粗泡状，分三次加入细砂糖，打至湿性接近干性发泡，蛋白霜的前端往下低垂即可，无须打至硬性发泡。
5. 先取1/3蛋白霜加入蛋黄糊中，拌匀，然后将蛋黄糊全部倒入剩余的蛋白霜中，拌匀。
6. 将拌好的面糊倒入20cm戚风模中，在桌子上震两下震去气泡。
7. 放入已预热好的烤箱里，以150度烘烤45-48分钟，蛋糕熟后，取出，马上倒扣，待完全冷却才脱模，切片，装盒子盖好，放进冰箱，冷藏后更好吃哦。

注：
姑娘的微波炉烤箱用140度烤53分钟，烘烤时间与温度调节，视乎个人烤箱而定。