Gula Melaka Chiffon

Ingredient for Egg Yolk Batter

• 150g gula melaka
• 100ml coconut milk
• 6 egg yolks
• 4 tbsp cooking oil
• 1/4 tsp salt
• 140g plain flour

Ingredient for Egg White Foam

• 6 egg whites
• 1/4 tsp cream of tartar
• 50g caster sugar

Method

1. Melt the gula melaka and coconut milk over low heat. Remove and leave to cool.
2. Combine egg yolks, cooking oil and salt. Stir in gula melaka mixture. Fold in flour until batter forms.
3. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peak form.
4. Gently fold beaten egg white foam into egg yolk batter until blended.
5. Pour batter into ungreased 22cm tube pan. Bake in preheated oven at 180 degrees celsius for 45 mins.
6. Remove from oven, invert cake to cool completely before unmoulding.