Gula Melaka Chiffon Cake

Sister in law told me that her 1st chiffon cake is not successful.

Actually is quite normal for beginner as baking a chiffon cake is not very easy as it look.

From the egg selection to egg beating, folding, and bring it into oven...

Tips on Making a nice chiffon :-

• Egg must be room temperature
• No egg yolk should be swimming in egg white
• Egg white should not touch with water or grease
• No lining of paper is required
• Temperate should not be too high, but if not high enough it will not rise nicely. (this is by trial and error as the user know their oven best) For my oven I set it at 160c, wanted to try on a higher temp to test water.
• all the ingredient adding with Egg yolk can do it in any order but not for egg white.
• Egg white only need to beat till soft peak.
• Folding the egg white partially into the yolk mixture.  This is to prevent air from escaping from the egg white mixture.
• Hit a few time after batter is transfer to the container.
• Put it into the pre heated oven
• Bake till done!

Back to my Gula Melaka Chiffon Cake, I put 1 whole pc of palm sugar into the coconut mixture and double boil it when the sugar is going to melt I added egg yolk and remove it out of the heat.  Mix it with flour.  This portion can anyhow mix, as it won't affect the final product.  Tested as I put the oil last.

No changes on ingredient for egg white mixture.

Love the end product very much as it is soft and spongy with nice coconut favor.