Gula Melaka Chiffon Cake 椰糖戚风蛋糕 （中英食谱教程）

This is my second time baking a chiffon cake. My first attempt was almost 2 years ago when I baked a Matcha Chiffon Cake after returning from a Japan holiday as I had bought a big pack of Japanese Matcha powder. I was elated being successful on my first attempt as I was told that the success rate for chiffon cake is not high especially for a newbie. 

As I had leftover coconut milk in the fridge, hence the decision to try out the Gula Melaka flavour. Here's sharing my second chiffon cake after a haitus, it is moist and fluffy and of course delicious and fragrance! 




Gula Melaka Chiffon Cake 

椰糖戚风蛋糕

(english recipe adapted from Baking Diary, 中文食谱由Baking Taitai翻译)


Ingredients (makes one 8 inch tube pan)
A.
6 egg yolks (I used eggs weighing 65g each )
150g gula melaka/palm sugar
100ml coconut milk
4 tbsp (38g) vegetable oil (I used corn oil) 
140g plain flour  (I used premium Blue Jacket patent flour) 
¼ tsp baking powder
¼ tsp salt

B.
6 egg whites (I used eggs weighing 65g each )
30g caster sugar
¼ tsp cream of tartar or 1 tsp lemon juice

食材：(可做一个8寸戚风模）
A.
6粒 蛋黄（我用65克的鸡蛋）

150克 椰糖
100毫升 椰奶
4汤匙（38克）食油（我用粟米油）
140克 低筋/普通面粉（我用水手牌超级粉心粉）
¼茶匙 发粉
¼茶匙 盐

B.
6粒 蛋白（我用65克的鸡蛋）

30克 细砂糖
¼茶匙塔塔粉或1小匙柠檬汁 

Method 方法：

1. Melt the gula melaka in coconut milk over low heat until it dissolves. Set aside to cool. 
1。 椰糖加入椰奶，用小火煮至椰糖溶化。放凉备用。

2. Sift the plain flour and baking powder together. Set aside.

2。普通面粉和泡打粉一起过筛，备用。

3. Beat the egg yolks lightly, add in the corn oil and salt and whisked till well combined. Add the gula melaka mixture into the egg yolk mixture, mix till well blended. Using the same hand whisk, mix the flour mixture till well combined. 
3。轻轻搅打蛋黄，加入粟米油和盐，拌匀。再加入椰糖浆，拌匀。 用打蛋器搅拌面粉直到混合均匀。

4. In another bowl, use an electric mixer to beat the egg whites using medium speed till frothy then add in the cream of tartar. Continue to beat till soft peak, gradually add in caster sugar and continue to beat until stiff peak.
4。在另一个钢盆，用电动搅拌器用中速搅打蛋白到泡沫状，加入塔塔粉。继续搅打到湿性发泡，逐渐加入细砂糖，继续打到硬性发泡。

5. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next. When done, pour the batter into the chiffon pan.  

5。蛋白霜分三次加入蛋黄糊里，每次轻轻搅拌均匀后再加入。完成后倒入戚风烤模。

6. Bake in a pre-heated oven on the lowest rack at 150 degree Celcius top/bottom heat for 45~55mins. (My Brandt oven took 55 minutes)

6。放入预热烤箱以150摄氏度上下火烤约 45~55分钟。

7. Remove from oven, immediately invert cake until completely cooled.

7。烤好马上取出烘炉，倒扣放凉直到完全冷却。 

Update
Feedback given by reader who has tried this recipe:

"This is my second time baking this cake. It tastes so good and all my family and friends love it!"
“已是第二次做了，蛋糕太好吃，家人与朋友都很喜爱！”

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I'm submitting this post to the Best Recipes for Everyone June15 event: Secret of Chiffon & Swiss Roll organized and hosted by Fion of XuanHom's Mom

Thanks for dropping by. See you again! 

谢谢您的拜访，下次再见！

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱，请提供在这的相关链接，谢谢。"

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