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Thursday 18 September 2014

Palm Sugar Chiffon Cake

It has been quite awhile I have not bake a chiffon cake already.  If you search in the internet for chiffon cakes, there are tons of flavours to choose from.  We usually would chose those flavours we like to enjoy.

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 

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 salt

6 egg whites
40g caster sugar
¼ tsp cream of tartar (I didnt add)


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.

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 13 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 rack150c for 35mins.
Remove from oven, immediately invert cake until completely cooled.

Recipe extracted from Chiffon Cake Is Done by Kevin Chai with changes.

                       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.  


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