Monday, May 16, 2016

Gula Melaka (Palm Sugar) Chiffon Cake

I love cakes but if I have to choose one, I would say chiffon cake is my favourite.  I love the soft, light and fluffy texture of a chiffon.  The most common chiffon cakes would be the pandan flavour but once in a while I'd like to venture into other flavours as well.  Diana, the Domestic Goddess Wannabe is mad about chiffon cakes and when I saw her Gula Melaka Chiffon I told myself that I must bake this because of the way Diana described it. When I was mixing the batter, I could already smelled the beautiful aroma of  palm sugar, coconut milk and pandan leaves. Well, like Diana said ... you really have to make this cake and its die, die no regrets :P  

140g gula melaka (palm sugar), grated or chopped into small pieces
1/4 tsp salt
90g coconut milk
30g pandan leaves, cut into small pieces

5 egg yolks (72g)
40g coconut oil, melted
115g self-raising flour

5 egg whites (180g)
1/4 tsp cream of tartar
35g caster sugar

  • Put in all the ingredients (A) into a small saucepan and bring to the boil under low fire.  
  • Then strain the mixture into a bowl and set aside to cool.
  • In a mixing bowl, whisk egg yolks until it turns pale.  Gradually whisk in coconut oil. Then add in gula melaka mixture and whisk until combined.
  • Fold in flour and mix until just combined.
  • In a clean mixing bowl, beat egg whites until frothy.  Add in cream of tartar and beat until soft peaks formed.  Gradually add in sugar and beat until stiff peaks formed.
  • Transfer one-third of the meringue into the egg yolk mixture and beat until well combined.  Then fold in the rest of the meringue in two batches until no white streaks remain.
  • Pour the batter into an ungreased 20cm tube pan.  Lift the pan and drop it onto the benchtop three times to remove large air bubbles or you can use a chopstick to gently swirl around the batter to remove air bubbles.
  • Bake in a preheated oven of 155°C for 1 hour 20 mins. (Note:  every oven is different so adjust your oven temperature and baking time accordingly)
  • Once the cake comes out from the oven, invert it to cool completely before unmoulding (by hand),


  1. This is really one of those die, die no regrets cakes!! Lovely bake Veronica!! Thanks for trying the recipe :)

    1. Thanks Diana for sharing your recipe. No regrets at all!

  2. Looks good and yums.
    Going to try soon...
    ps:I got the chiffon fever :p.

    1. Hi Lisa, like what Diana said die die no regrets chiffon cake!

  3. Veron,it must smell good with the gula melaka and fragrant :) thanks again for the recipe :)

    1. Yes Elin, definitely to die for. Love the combination of flavours.

  4. Your gula melaka chiffon cake looks so tall and fluffy!!! I often made some extra gula melaka sauce to drizzle on the cake while serving :)

    1. Hi Ellena thanks for the tip. Bet the extra sauce brings the cake to another level.

  5. I haven't tried Diana chiffon, but recently with my cendol chiffon, I can imagine this chiffon cake definitely will taste yummy and fragrant.

    1. Love your cendol chiffon, the cendol added texture to the cake. Wish I could get cendol here.


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