Friday, 30 January 2015

Gula Melaka Chiffon Cake and Chinese New Year Ang Pow Giveaway

I love Chiffon cakes. This time I'm trying out a new flavour - Gula Melaka Chiffon Cake...and the aroma that fills my kitchen is just PHENOMENAL!

Chiffon cake is one of the first few cakes that I started baking on years ago. I love it for its soft and fluffy texture and its versatility. There are 101 flavours that you can transform a simple chiffon cake into. Some even use a simple chiffon cake as a base to transform into beautifully decorated cakes and yes, even log cakes!

This Gula Melaka Chiffon Cake was very well received. I mean, who can resist the richness and depth that you get when you combine gula melaka, coconut milk and pandan fragrance to a soft and fluffy cake?

I can't.

Gula Melaka Chiffon Cake
recipe from My Baking Cottage
(my notes in red)
makes a 9" tube pan

180g gula melaka
Handful of pandan leaf (I used 5 pandan leaves)
100ml coconut milk
6 egg yolks
4 tbspn cooking oil (I used canola oil)
1/4 tsp salt
140g cake flour

6 egg whites
1/4 tsp cream of tartar (Ok to omit. Can also replace with a few drops of lemon juice. The acid from lemon or cream of tartar helps to stabilize the meringue)
40g castor 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 the egg yolks, cooking oil and salt. Stir this into the gula melaka mixture.

3. Mix in the flour till incorporated.

4. To make the meringue, beat egg whites till foamy. Add cream of tartar and sugar and continue to beat at high speed till stiff peaks form.

5. Gently fold meringue into cake batter until well blended.

6. Pour batter into ungreased 9" tube pan.

7. Bake in preheated oven at 170C for 45 minutes or until cooked. (For my oven, I baked at preheated oven at 180C for 10 minutes, then at 160C for 40 minutes)

8. Remove from oven and cool it down upside down completely before unmoulding.

When cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the tube pan. Unmould the cake and slice to serve. Keep cake air covered to prevent drying out.

Chinese New Year Ang Pow Giveaway (Open to everyone) 
- Starts on 2nd February (next Monday). Come back here on 2nd February to enter the Chinese New Year Giveaway!

Win US$160 Paypal cash this Chinese New Year!

For the first time, 16 fabulous cooking bloggers have come together to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow*!  

To take part, simply complete the Rafflecopter below. Open to overseas entrants.

This Giveaway is brought to you by:

Diana from The Domestic Goddess Wannabe 
Alvin from Chef and Sommelier 
Doreen from My Little Favourite DIY 
Fion from XuanHom's Mom Kitchen Diary 
LY from LY's Kitchen Ventures 
 Ms B from Everybody Eats Well in Flanders 
 Susanne and Phay Shing from Lovingcreations4u 
Zoe from Bake for Happy Kids 
Ann from Anncoo Journal 
Cheryl from Baking Tai Tai 
Jasline from Foodie Baker 
May from Mayck-law 
Regina from Mummymoo 
 Sharon from Delishar 
Veronica from Peng's Kitchen 
Victoria from Victoria Bakes 

*Terms and conditions apply.

One prize of US$160 will be sent to the winner via Paypal. An email will be sent to the winner to notify him/her of the win. If the organiser (Diana) does not receive a reply within 48 hours, another winner will be selected. Please note if the winner does not have a valid and working Paypal account, another winner will be selected.

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Hi LY,
    Gula Melaka chiffon sounds great!
    Love how fluffy and soft your chiffon is.

  2. Hi LY, if I want to bake in cupcake form, how long should I bake? Theresa



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