Yield: One 10" Chiffon Cake
Ingredients
120 g Palm Sugar / Gula Melaka, chopped
180 g Fresh Coconut Milk
4 Pandan Leaves, knotted
6 Egg Yolks
60 g Vegetable Oil
180 g All Purpose Flour
1/2 tsp Salt
5 g Baking Powder
6 Egg Whites
78 g Brown Sugar
1 tsp Cream of Tartar
Instructions
Preheat oven to 150 °C.
Place Gula Melaka, coconut milk and pandan leaves in a saucepan, heating till all the Gula Melaka has melted. Place cover over top and let cool for 10 min.
In a separate bowl, whisk together egg yolks and vegetable oil.
While slowly drizzling in coconut milk mixture, whisk egg yolks until well incorporated
Sieve in all purpose flour, salt and baking powder and whisk to combine.
In a separate mixing bowl fitted with a whisk attachment, whisk up egg whites on high speed until foaming, then add in brown sugar and cream of tartar gradually. Lower speed to medium and continue to whisk until soft peaks. (Whisk on speed 10 for 2 min and then lower to speed 5 and continue mixing to form even bubbles).
Fold whipped egg whites into batter until batter is light.
Using a spray bottle, spray some water on the surface of the chiffon tin.
Portion batter into the chiffon tin, rotating the tin while pouring the batter in.
Run a chopstick around the edge of the tin and run the chopstick zig zag across the batter.
Bake at 150 °C for 45 min and at 180 °C for 10 min.
Adapted from: Katherine Kwa
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