Gula Melaka chiffon cake

ingredients
120g gula Melaka, cut into small pieces
pandan leaves, tie into a knot
67ml coconut milk
4 egg yolks
40ml coconut oil or canola oil
93g cake flour
a pinch of salt
4 egg white
27g caster sugar
1/4 tsp cream of tartar

steps:
1. Add gula Melaka, coconut milk and pandan leave in a pot. Melt the Gula Melaka over low heat.
2. remove the pandan leave and let the Gula Melaka cool.
3. In a bowl, use a hand whisk and beat the egg yolk and oil until mixture turn light and pale.
4. Add in the Gula Melaka and mix until combined.
5. Fold in the cake flour and salt until mixed.
6. In another clean bowl, whisk the egg white till foamy. Add cream of tartar and continue whisking. Add 1/3 of the caster sugar and whisk. Add the second 1/3 and whisk , and finally the remaining caster sugar to whisk. You should whisk the egg white until you get stiff peak.
7. Transfer 1/3 of the meringue into the yolk mixture and fold in.
8. Gently fold in the remaining meringue in 2 batches until no white streak can be seen.
9. Pour the batter into a 18 cm tube pan. Do not grease the pan.
10. Lift the pan and drop it on the tabletop for a few times to remove any big air bubble trapped inside.
11. Bake in a preheated oven for 35 min at 170 degree.
12. Invert the pan immediately when it is out of the oven to cool completely.
13. Unmould only when it is cool completely.

 

the look after taking out from oven. Need to invert it asap. will sink down a bit after taking out from oven.

 final product