Gula Melaka Sponge Cake

Another experiment using the Taiwan Traditional Cake recipe. I replaced Milk with Gula Melaka. However, the Gula Melaka flavour was not strong enough to stand out. It was a good attempt though and a practice for my egg white folding method. I am able to yield a smooth top and sponge texture. 

Ingredients

75g oil
90g cake flour
60g Gula Melaka (melted with a little water)
6 egg yolks
250g of cream cheese

6 egg white
75g caster sugar

Directions

1. Heat oil in microwave for 2 min.
2. Mix oil to flour till no crumb.
3. Add in melted Gula Melaka, egg yolk and softened cream cheese, mix to smoothen the batter.
4. Whisk egg white, slowly add in sugar and beat till stiff peak.
5. Add 1/3 of  meringue to yolk batter and mix well.
6. Pour mixture into the rest of the meringue and fold till just combined.
7. Steam bake at 150 Deg C for 60mins. (Note: to remember add hot water for the water bath)