Bake With Charlynn : Gula Melaka Chiffon Cake

Gula Melaka Chiffon 4

(adapted from passionbaker)



Egg yolk batter
• 180g Gula melaka
• Handful of pandan leaf
• 100ml Coconut milk
• 6 Egg yolks
• 4 tbsp Cooking oil
• 1/4 tsp Salt
• 140g Cake flour

Gula Melaka Chiffon 3

Egg white meringue
• 6 Egg whites
• 1/4tsp Cream of tartar
• 40g Caster sugar

1. Melt the gula melaka, pandan leaf and coconut milk over low heat. Remove and pour in a mixing bowl, leave to cool
2. Combine with egg yolks, cooking oil and salt. Fold in flour until it forms batter
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks
4. Gradually add in sugar, beating at high speed until frothy and stiff peaks form
5. Gently fold beaten egg white foam into egg yolk batter until blended
6. Pour batter into ungreased 9″ (22cm) tube pan. Bake in preheated oven at 170C (150C fan oven) for 45mins or until cooked
7. Remove from oven, invert cake on top of a bottle until completely cooled


Bio : Charlynn Gwee

CharlynnHi, i’m Charlynn and am currently a final year business student graduating in May. Apart from studying, i’m also a freelance photographer & “part-time” home baker. Baking is my thing but i love cooking too! It just came together one day and it instantly hits me!

Being passionate about what i love makes me hungry for knowledge & that’s what drives me to experiment with different ingredients, techniques, reading up & watching countless videos . Joy from people who loves my food brings me great satisfaction!

I blog at & you could catch up with my bakes at my instagram too!
Join me on my journey at Bake With Charlynn.

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