I was attracted to this recipe from Olady without using water bath bake. I decided to make 2 lots separately as I wanted to clear off all my Gula Melaka. The texture was indeed soft and the Gula Melaka with coconut milk made the cake aromatic and taste good. A great recipe to keep.
Recipe with slight modifications
Ingredients
95g Gula Melaka (shaved or chopped)
75g coconut milk
Few Pandan leaves
4 egg yolks
50 g cooking oil
1/2 tsp salt
95g cake flour
1/2 tsp baking powder
5 egg whites
35g caster sugar
75g coconut milk
Few Pandan leaves
4 egg yolks
50 g cooking oil
1/2 tsp salt
95g cake flour
1/2 tsp baking powder
5 egg whites
35g caster sugar
Directions
1. Melt Gula Melaka in coconut milk, together with Pandan leaves, under low heat. Stir till all the Gula has melted. Sieve once to improve impurities. Set aside to cool.
2. Whisk (with hand whisk) egg yolks till light. Add salt and whisk further. Pour in oil in a steady stream while mixing to get a thick mixture.
3. Pour in melted Gula Melaka mixture in a steady stream while mixing.
4. Next add in sifted flour and baking powder, fold gently with hand whisk till combined. Set aside.
5. Whisk egg whites till large bubbles, add sugar progressively.and beat till firm peak.
6. Mix 1/3 meringue into egg yolk mixture to loosen.
7. Pour the mixture back into the remaining meringue and fold gently with spatula till no white streaks can be seen. Pour into a loose bottom ungreased cake tin. Bang sharply against counter to release big bubbles. Run a satay stick on the surface to release more bubbles.
8. Bake at second lowest rack at 170 deg C for 40 min, till no squishy sound and skewer comes out clean.
Place a cup of water at one corner of the oven to prevent cracking.
9. Overturn to cool completely before unmoulding.
2. Whisk (with hand whisk) egg yolks till light. Add salt and whisk further. Pour in oil in a steady stream while mixing to get a thick mixture.
3. Pour in melted Gula Melaka mixture in a steady stream while mixing.
4. Next add in sifted flour and baking powder, fold gently with hand whisk till combined. Set aside.
5. Whisk egg whites till large bubbles, add sugar progressively.and beat till firm peak.
6. Mix 1/3 meringue into egg yolk mixture to loosen.
7. Pour the mixture back into the remaining meringue and fold gently with spatula till no white streaks can be seen. Pour into a loose bottom ungreased cake tin. Bang sharply against counter to release big bubbles. Run a satay stick on the surface to release more bubbles.
8. Bake at second lowest rack at 170 deg C for 40 min, till no squishy sound and skewer comes out clean.
Place a cup of water at one corner of the oven to prevent cracking.
9. Overturn to cool completely before unmoulding.
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