Gula Melaka Sponge cake
6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
100g plain flour
Pinch of salt
50g coconut milk
50g melted gula melaka
6 eggs whites
1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)
Line the base of an 8″ round pan and grease the sides.
Variation: Add a tablespoon of cocoa powder to 1/3 of final batter, fold in gently to mix and pour in randomly to do the marbling effect.
1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until a smooth paste is obtained.
2. Add in the gula melaka and coconut milk and stir to combine. At this stage the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 160C for 70 mins. Remove water bath and continue to bake at 100C for another 10 minutes.
7. Remove from oven and leave it for a couple of minutes before unmoulding.
8. Cool completely before you proceed to frost the cake.