Gula Melaka Chiffon

I need to use up the left over coconut milk from my last bake of Vegan Coconut Cupcakes, so i decided to make this Gula Melaka Chiffon that is on my to do list for the longest time hehe!

Very fragrant! but i find it not as light as all the chiffon cakes, its still soft though hmmm but it really delicious!

Gula Melaka Chiffon
(adapted from Kevin Chai Chiffon Cake is Done)

Ingredients

Egg Yolk Batter
150g gula melaka
100ml coconut milk
6 egg yolks
4 tbsp cooking oil
140g plain flour

Egg White Foam
6 egg whites
50g castor sugar

Method

1. To make egg yolk batter: melt the gula melaka and coconut milk over low heat. Set aside to cool.
2. Combine with egg yolks and cooking oil. Fold in flour until well combined.
3. To make egg white foam: beat egg whites and sugar until stiff peaks form on high speed. 
4. Gently fold in beaten egg whites into egg yolk batter until blended.
5. Pour batter into 21cm tube pan. Bake in preheated oven at 170°C for 30-40 mins or until cooked.
6. Remove from oven, invert cake on baking tray until completely cool.