Pandan Gula Melaka Chiffon Cake

This pandan gula melaka chiffon cake recipe by Fann Wong is sweet, and the perfect combination of airy and moist.

Yield: Serves 12
Prep Time: 20 mins
Cook Time: 30 mins
Difficulty Level: 3/5

Ingredients

• 210 g cake flour
• 130 g caster sugar, divided 100 g for whites and 30 g for egg yolks
• 2½ tsp baking powder
• ½ tsp salt
• 8 large eggs
• 110 ml coconut oil
• 100 ml coconut milk
• 1 bunch pandan leaves
• ½ tsp vinegar OR lemon juice
• 60 g gula melaka

Steps

01. Preheat oven to 170 C. Take out a 22 cm tube pan and set it aside. Do not grease the pan.

02. BATTER A Mix flour and baking powder in a bowl.

03. In a separate bowl, whisk egg yolks until the colour lightens. Combine sugar, coconut oil and coconut milk, whisking until fluffy.

04. Sieve in the flour mixture into the egg mixture, in ⅓ portions. Add salt. Whisk until smooth, then set aside.

05. BATTER B Using an electric mixer set at high speed, beat egg whites in a bowl, adding the sugar a little at a time.

06. Add vinegar once foamy. Continue mixing for about 3 to 5 mins until stiff peaks form.

07. Fold Batter B into Batter A with a spatula, ⅓ at a time. Continue with a whisk until no streaks of egg white remain.

08. Separate the batter into 2 bowls. For pandan batter, add pandan extract and mix well. For brown batter, add Gula Melaka extract and mix well, along with a few drops of brown colouring if not dark enough.

09. Spoon the two batters, alternating, into the tube pan. Bake in oven.

Photo: Fann Wong's Instagram