This Saturday had been a really long one for me, with the alarm ringing at 6am, pushing me to start the day off with making Kong Bah Pau for dad’s breakfast, which took me 3 hours to complete. *Yawns*. With breakfast out of the way, I continued baking cupcakes for the boss’s daughter’s birthday, which by the way, received loads of raving reviews. *Beams proudly*.
Got the cakes out of the way, and realized I had a little too much time on hand. Wanted to get my hair done, but the salon was way too far. Was too lazy. So I thought, hey, let’s just bake another cake, since mum had been nagging incessantly about the flours and all the other what nots in my cupboard.
I wanted to make a butter cake for my ex-colleague, but there was no butter left, and I really had no mood to drive out to get myself a block of butter. So then I decided to make some sweet potato chiffon cake, cause I bought a sweet potato cake for a colleague yesterday, and it tasted horrid. I just really wanted to try my hands on a sweet potato cake, just to make sure that yea, sweet potato and cakes don’t belong together. But hey, no more sweet potato left. WHAAAAAT?!?! Trudged up to my cupboard to see what were available for me to use, and there set an unopened packet of gula melaka meant to make ondeh ondeh for dad’s snack. Wasn’t really in the mood to make ondeh ondeh, so I googled round to see if there were any recipes I could use for gula melaka in chiffons. Found 1, felt good about it, and proceeded to make it.Made quite a few changes for enhanced flavors. Couldn’t have been happier to have made this choice. The bf wolfed down 3/4 of an 8″ cake in 1 sitting. I’m…………………………..speechless. Thank goodness chiffon cakes are hailed to be the healthier version of all cakes. For those who’ve been asking for the recipe, here goes. 🙂
- 100gm gula melaka
- 50ml coconut cream
- 50ml water
- 4 egg yolks
- 2.5 tbsp coconut oil
- 1/8 tsp salt
- 93gm cake flour
- 4 egg whites
- 1/4 tsp cream of tartar
- 33gm castor sugar
What to do
- Melt gula melaka in a pot with coconut cream and water over low heat. Set aside in mixing bowl.
- Combine egg yolks, coconut oil and salt into the melted gula melaka mix.
- Sift flour into egg yolk mix and whisk in.
- In another bowl, whip egg whites till foamy and add in cream of tartar. Then gradually add in castor sugar and whip till stiff peaks.
- Fold in 1/3 of the whipped egg whites into the egg yolk mix to lighten it. When combined, pour entire egg yolk mix into the remaining whipped egg whites. Gently fold in till the colour of the batter becomes uniform.
- Pour batter into 8″ cake tin and bake in preheated oven at 170 degrees for 30-40mins.
- Remove tin from oven, invert immediately and remove cake from tin when totally cooled.
Happy Baking. 🙂