Food

Pandan Gula Melaka Chiffon Cake

May 26, 2020

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

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

Ingredients

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