Palm Sugar Chiffon Cake
Adapted from Mel of Through The Kitchen Door
6 egg yolks
150g palm sugar or gula Melaka (I used Gula Anau another type of palm)
100ml coconut milk
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
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.
Fold in 1/3 of the meringue into egg yolk batter to lighten it then fold in the balance in 2 portions, scooping from the bottom of the bowl and folding up until well blended. I find it easier to start with a handwhisk then switch to a spatula to finish off the blending.
Bake in pre-heated oven on lowest rack，at 150C for 45-50mins. I baked at 140C for 60 mins with a bowl of water on the hottest spot in the oven. On the same rack as the cake. Could be the reason the cake didn’t crack.
Remove from oven, immediately invert cake until completely cooled.