This is my attempt at combining the fragrance and unique taste of gula Melaka with the soft pillowy texture of chiffon cake. I like the result but will add more gula Melaka to the mix.

VIDEO LINK: https://youtu.be/qtuQgKOC5Co

INGREDIENTS (for a 8 inch chiffon cake tin)

• 5 egg whites

• 50 gm sugar

• 4 egg yolks

• 50 gm gula Melaka (syrup) *Refer to Note below

• Pinch of salt

• 50 ml rice bran oil

• 100 ml coconut milk

• 1 tsp vanilla essence

• 90 gm flour

• 1 Tbsp cornflour

• 1 tsp baking powder

*Note: Add 10-20 gm more gula Melaka for a more fragrant and sweeter version. There is no need to dissolve the gula Melaka into a syrup.

METHOD

1. Pre-heat the oven to 180°C.

2. Gather all the ingredients.

3. Separate the egg yolks from egg whites.

4. Use an electric whisk and ship the egg whites until frothy. add the sugar and continue whisking until firm peaks are formed. Set aside.

5. Whisk the egg yolks. Add gula Melaka and continue whisking.

6. Then, add salt, oil and coconut milk and whisk to combine after each addition. Add vanilla essence and stir to mix.

7. Put flour, cornflour and baking powder in a bowl and stir to mix.

8. Sieve the flour mixture into the egg yolk mixture. Fold gently to combine.

9. Add 1/3 of the whipped egg whites (meringue) into the batter. Fold in gently. Fold in another 1/3 of the meringue. Finally pour the batter into the remaining 1/3 meringue and mix well gently.

10. Stir gently with a skewer to remove any large bubbles.

11. Place on the lowest shelf in the oven. Place another oven tray on the top shelf. This will help prevent the top from burning before the centre is cooked.

12. Bake at 180°C for 25 minutes. Then reduce the temperature to 160°C and continue to bake for another 20 minutes. DO NOT OPEN THE OVEN DOOR (or the cake will collapse).

13. When baking is finished, invert the cake tin over a bowl stand. This will prevent the cake from collapsing while it cools.

14. Cut the cake only after it has cooled.