Pulut Hitam Chiffon Cake

I've made spiced teh tarik in a cupcake previously and I thought why not try bubur hitam in a cake since the bubur hitam that I made earlier was so well received.

At first I was thinking of making a pound cake, then decided on a bubur hitam chiffon cake instead as I felt like having a light cake for my snacks. But first, I had to get myself some black glutinous rice flour as I've not been able to find them at Phoon Huat or the supermarkets near my house. I was elated when I finally found them Kitchen Capers.
 

I loved the cake as it was richly fragrant and the addition of gula melaka had an added rustic feel to the cake.

Thumbs up!

 

Pulut Hitam Chiffon Cake
makes a 23cm chiffon cake

Ingredients:

140g black glutinous rice flour
25g cake flour

1/2 tsp baking powder

6 egg yolks

70g gula melaka, shaved
1/2 tsp salt

60g canola oil

140ml coconut cream (I use kara)

6 egg whites

70g sugar

1/2 tsp cream of tartar 

Method:

1. Sieve the black glutinous rice flour, cake flour and baking powder together. Set aside.

2. Preheat oven to 160C.

3. In a large mixing bowl, beat egg yolks, salt and shaved gula melaka until mixture is light and creamy.

4. Drizzle in the oil and continue to whisk till well combined.

5. Add in the coconut cream and whisk for another 1 minute.

6. Add in the flour mixture in 2 batches and mix till incorporated.

7. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar when the whites become frothy. Continue to beat till soft peaks form. Add sugar gradually and continue to beat till stiff peaks form. 

8. Add 1/3 of the meringue into the yolk mixture and mix with a spatula.

9. Then fold in the rest of the meringue gently in 2 additions. 

10. Pour batter into ungreased 9" (23cm) chiffon pan.

11. Bake in preheated oven at 160C for 50-60 minutes or until cooked. 

12. Remove pan from oven and cool it upside down completely before unmolding.

Note: 

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. Unmold the cake and slice to serve. Keep cake air covered to prevent drying out.

This post is linked to – Little Thumbs Up October 2015 (Coconut) – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Jess from Bakericious

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