Friday 26 June 2015

Gula Melaka Yoga Cotton Cake 椰糖瑜伽棉花蛋糕(中英食谱教程)

My family loves the Yoga cotton cake as the texture is so soft and moist and it is best eaten chilled as it tastes like the Japanese Cotton Cheesecake. I have made it in gula melaka flavour this round and it is super fragrant and tastes even better than the original!


Updated on 9 February 2018
Here's an updated version of this Cotton Cake using super healthy ingredients. Click 'HERE' or image to read more about it:

Update: Gula Melaka Cotton Cakes baked on 12 May 2018 using PushPans 

Gula Melaka Yoga Cotton Cake 

Ingredients: (makes an 7" square pan or 8" round pan with removable base)
5 egg whites
1/4 cream of tartar or 1 tsp lemon juice or white vinegar

5 egg yolks 
1 whole egg
1/4 tsp salt
130g gula melaka
85g coconut milk/cream
75g low-protein/cake flour (I used unbleached Blue Jacket cake flour

55g cooking oil (I used organic coconut oil)

Ingredients updated on 12 May 2018  

5粒 蛋白
1/4 塔塔粉 或 1茶匙 柠檬汁或白醋

5粒 蛋黄
1粒 全蛋
130克 椰糖
85克 椰
75克 低筋面粉用优质水手牌蛋糕粉
55克 食油 (我用有机椰子油)

**Please read the important notes below before you attempt this cake. 


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. Lay baking paper all around the interior of the baking mould then cover around the exterior with *4 layers of aluminum foil. This is to prevent water getting into the mould as cake is baked using the water bath method. Preheat oven to 160 degrees Celsius. 

*I have tested many times, protecting with 4 layers is the safest as all first 3 layers will have water seeping through, the 4th layer remained dry.  If water has seeped into the cake mould, there will be a layer of hard custard which is kueh-like. 



3. Heat the oil in a small saucepan using low fire till lines appear before turning off heat. Pour in the sifted flour, stir quickly and mix well. Set aside the cooked dough. 


4. Mix the whole egg, egg yolks and salt well, whisk in the gula melaka mixture, mix well before adding the cooked dough done in step 2. 


5. Beat the egg whites till foamy stage, add in cream of tartar and beat till stiff peak.  


6. 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 baking mould. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1/3 of baking mould.


7. Put into preheated oven mid bottom rack , using water bath, reduce temperature to 150 degrees Celcius top/bottom heat and bake for 20 minutes, then reduced to 140 degrees Celcius and continue baking for 50 minutes or until surface is golden brown, insert a skewer which comes out clean, the cake is done. 


Updated on 12 May 2018 - Steam Bake instead of Water Bath, either method is fine

8. Remove the baking pan from oven, take out the baking mould and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down. Invert the cake on a wiring rack to cool down. Consume cake after it has cooled down or chilled it for an even better taste. 


Updated on 12 May 2018 - Perfect Bake with PushPans
Updated on 12 May 2018 - Crumb shot

Important notes and tips 注意和提示:
1. The difficulty of this cake is relatively high, to achieve success, you will need extra concentration and attentiveness. The slightest mistake can easily cause the cake to collaspe, shrink, dense and not fluffy etc. 

2. Stop beating egg whites once it reached stiff peak, do not overbeat. 


3. Mix meringue gently well with the egg yolk mixture to achieve a soft and fluffy texture. Take note to use a spatula to fold up from the bottom. Do not stir in circles as you would deflate the air bubbles in the meringue. 


4. It is very important to adjust the temperature and timing of your oven when baking this cake as too high a temperature may cause the cake surface to cook too fast and the interior of cake uncooked. 4。自家的烤箱一定要拿捏好温度和时间,温度过高会导致表面烤好里面还没烤熟的现象。 

Click on image to view Yoga Cotton Cake recipe.

Click on image to view Zebra Cotton Cake recipe. 

Frequently asked questions 常问问题:
Q1. Why doesn't my cake rise as tall as yours and is much shorter? 
A1. You may have used smaller eggs or you have used a bigger cake mould to bake.

Q2. Why does my cake has lots of holes?

A2. You may have over beaten the egg whites or forgot to sift the flour or forgot to bang the cake pan to release big air bubbles before baking.  

Q3. Why is my cake batter watery?
A3. You have not beaten the egg white to stiff peak stage or your meringue has failed due to egg white not separated properly and has streaks of egg yolk in it. Remember the bowl that you beat the egg white in must be free of oil, dirt or water or it will cause failure too. 

Q4. Why does my cake has a dense kueh like bottom?

A4. Your folding technique is wrong, meringue not fold in properly or water may have sipped into the cake mould. 

Q5. Why is the bottom of the cake wet? 

A5. Water has seeped through the cake during baking, you may have filled up the baking pan with too much water or the aluminium foil was not wrapped securely around the cake mould. 

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest  updates.  

Thanks for dropping by. See you again! 

 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.”

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MiMi Bakery House said...

Hi Cheryl, the yoga cotton cake looked really..I must give it a try some day...and its gula melaka fav too :)

I'M JJ said...


PH said...

Hi Cheryl! Now I understand why it is called Yoga Cotton Cake because your slice of gula Melaka cotton cake is so soft and flexible. So amazing and wonderful!

Unknown said...

Woah this cake has mastered yoga, can bend so well! Looks delicious!

Unknown said...

Hi cheryl

This is so lovely :)

Just 2 questions....
- Can i change the corn oil to canola oil or vegetable oil?
- Point No 8 - Do you take out the cake with the parchment paper right after removing from the oven? or do you wait a few minutes after and then raise the cake 7 inches and dropping it 3 times?

Thanks much

Baking Taitai said...

Hi Felicia, sorry for the late reply as I just return from overseas after a month's vacation. Yes, you can change the corn oil to any vegetable oil. As mentioned in step no. 8, after removing from the oven, lift the cake mould out of the cake pan which is filled with water, and dropped it immediately to prevent shrinkage. Thereafter, then remove the cake together with the baking paper to cool on a wiring rack.

Unknown said...

Dear Cheryl

Do you grease the baking paper in the tray?

Baking Taitai said...

Hi, I don't have to grease as I am using non-stick baking paper.

jacquisbakingsomething said...

Hi Baking Tai Tai.
Do I have to bake it in a baking tin that has a removable b base or any 7inch square baking tin is fine?
Thank you.
Am trying to bake for my mum n kaw''s bdae this Sat.

Baking Taitai said...

Hi, yes do use a baking pan with removable base. This recipe is for 8 inch pan as stated, if you are using a 7 inch square, you may use the 'Pan conversion Tool' under Useful Links found at the right column of my blog to do the conversion.

Unknown said...

Hi Cheryl,
I'm an Indonesian who lives in Istanbul.I found your site while searching for sugar palm cake recipe and immediately tried this recipe. As I've stopped consume anything made from modern wheat and sugar, I made little changes on the recipe and will see how the taste and texture be. Unfortunately I have got my first failure before I can taste it. As I only have the removable bottom pan with ring clip that is common use for cheesecake pan, so because of the ring outside the mould, even 4layers failed to stop the water getting inside the cake. Now I'm trying to dry the cake by removing it from water bath and run turbo fan at 100C. So because of this problem, I wonder, if the point is to use water bath for better baking result, why bother using removable bottom pan instead of using normal square/round pan? I'm really curious and would appreciate if you reply. Thank you. Regards, Lina

Baking Taitai said...

Hi Lina, a cotton cake requires water bath to bake it low and slow and baking it in a pan with removable base is necessary as this cake has a soft and delicate texture. After it is baked, it MUST be removed from the pan immediately and transfer to a wiring rack to prevent shrinkage. If you bake it in a normal pan, there is no way to remove or lift up the delicate cake without destroying it. With the removable base, the cake can be pushed out of the pan nicely with no damage at all as seen in Step 8 photos.

Unknown said...

Hi Cheryl. Thanks for your reply. I think because we already lay grease paper inside the pan, by pulling up from the paper the cake would come out easily, am I wrong?

Baking Taitai said...

Hi Lina, even if you lay the grease paper inside a normal pan, it is not easy to lift the cake out as it is too soft and delicate, thus a cake pan with removable base has to be used instead.