I remember the very first time I baked a chiffon cake which is a flopped is the Matcha (Green Tea) flavour and didn't post it up. And after I have mastered baking this chiffon cake, the flavours so far I have baked are the Orange Poppy Seeds, Passion Fruits, Hazelnut Coffee. Today I try out this Palm Sugar instead.
Palm
Sugar Chiffon Cake
Ingredients
Ingredients
(A)
6 egg
yolks
150g palm
sugar or gula Melaka
100ml
coconut milk (do not use the thick coconut cream)
4 tbsp
vegetable cooking oil (corn oil/canola/sunflower)
140g
plain flour
¼ tsp baking powder
¼ tsp baking powder
¼ tsp
salt
(B)
6 egg
whites
40g
caster sugar
¼ tsp
cream of tartar (I didnt add)
Method
In a
small saucepan, melt the palm sugar together with coconut milk over low heat
till the sugar dissolves. Remove and
pour into a bowl, leave to cool.
Sift the plain flour and baking powder together. Set aside.
Sift the plain flour and baking powder together. Set aside.
In
another bowl, lightly beat the egg yolks, then add in the vegetable cooking oil
and salt and whisk till all well combined. Add the palm sugar coconut milk mixture into
the yolks/oil mixture. Mix till all well
blended.
With hand
whisk, add in the flour and mix till all combined well. Set aside.
Meanwhile,
in another bowl, beat egg whites with medium speed till frothy, add in cream of
tartar. Continue to beat until the bubbles become fine soft peak, gradually add
in caster sugar and continue to beat until stiff peak.
Gently
fold 1／3 of beaten egg white into
egg yolk batter, use cut and fold method until well blended.
Then pour the batter back to the rest of the egg white and fold until mixture
is well blended.
Bake in
pre-heated oven on lower rack，150c for 35mins.
Remove
from oven, immediately invert cake until completely cooled.
Do try to use good quality palm sugar. How to choose good quality one?
Well, when you lightly pinch the palm sugar and the texture breaks off, means
it is of good quality.
The cake texture is so soft..... like eating cotton cake.
Well, when you lightly pinch the palm sugar and the texture breaks off, means
it is of good quality.
The cake texture is so soft..... like eating cotton cake.
I am linking this post to
Cook Your Books #16 hosted by Joyce of Kitchen Flavours
Mel, beautiful chiffon cake you have there. I love how the colour turns out! And I'm sure it tastes good too, it has to be because there's gula melaka! Bookmarking!
ReplyDeleteMmmmm... i would so love to have a cottony soft slice right now! Did you try removing the cake with your hands? ^^
ReplyDeleteAiya......I totally forgotten to try it out to remove with my hands! But....I doubt I can do it. Even when I used the knife also I can feel the bottom really stick to the pan.
DeleteYummy-licious ! Like the color of this beautiful baked chiffon cake !
ReplyDeleteThis chiffon must be very fragrant with palm sugar. Looks so soft and cottony.
ReplyDeleteI can imagine the fragrant smell of palm sugar coming from your house while you were baking this. I too baked a chiffon cake yesterday but citrus flavor :)
ReplyDeleteYour cake looks so perfect! I like the fine texture very much, and the flavor is one of my favorite too! I got to try this recipe!
ReplyDeleteyum yum yum yum yum! i hv so much GM in my kitchen cabinet... i must bake this
ReplyDeleteIt looks so tasty! =D
ReplyDeleteI can imagine the nice aroma coming out from your kitchen while you are baking this. mmmm...
ReplyDeleteHi Mel,
ReplyDeleteYour chiffon cake looks perfect! And palm sugar flavour sounds really nice!
I have not used my Kevin Chai's book for quite some time!
You are welcome to link your post with Cook-Your-Books!
My favourite cake is simple chiffon cake. The texture and the taste are just comforting. I can imagine how palm sugar would give the cake a caramel-like taste. Mmm, great with tea.
ReplyDeletewhat a perfect looking chiffon! not to mentioned, the wonderful aroma and flavour of gula melaka too!
ReplyDeleteHi Mel, your chiffon cake looks soft abd beautifully baked and thanks for sharing the tips for getting good quality palm sugar.
ReplyDeleteLove the soft texture of this chiffon cake . YUM ;)
ReplyDeleteHi! May I know if there is any gula melaka's brand that's good? Thanks! :)
ReplyDeleteHi Cherie, Im not very sure if there is a particular good brand but usually those good n pure ones are those individually wrapped with the brown palm leaves itself. And as I have learnt too... those good and pure ones when you press and punch with your fingers, it will crumble/crush off.
DeleteThis comment has been removed by the author.
DeleteTypo error... "pinch with your fingers"
Delete