Gula Melaka Chiffon Cake


  • 150g Gula Melaka
  • 100g coconut milk
  • 2 pcs pandan leaves
  • 6 pcs egg (60g each)
  • 150g self raising flour
  • 35g caster sugar
  • 1/4 cream of tartar
  • 4 tsp coconut oil or olive oil


  • Boiled at low heat for gula melaka, coconut milk, and pandan leaves until dissolves then side aside to cool.
  • Mix and stir egg yolk with coconut oil, followed by the gula melaka syrup.
  • Pour in the self-raising flour and stir well till combined.
  • Whish egg whites and cream tartar till frothy with mixer at low speed, add in the sugar in 3 times continue to beat egg white until stiff peak form.
  • Add 1/3 of the egg white into egg yolk mixture and fold well. Then gently fold in the rest of egg whites till combined.
  • Pour batter into an 8 inch chiffon tube pan.
  • Bake in the preheated owen at 170c for about 40-45minutes
  • Invert the cake pan immediately to cook completely before removing the cake from pan.