Gula Melaka Chiffon Cake
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Gula Melaka Chiffon Cake




Featuring Cocorosco Coconut Oil


Available at Cold Storage Supermarkets, RedMart & Fairprice Online at only $8.80 / 232ml jar & $15.85 / 500ml jar.


CoCorosco Coconut Oil is 100% extra virgin coconut oil extracted from green coconuts in Southeast Asia, which has a more ‘lemak’ fragrance akin to the luscious aroma of “kueh kueh”.

(Makes a 23cm or 24cm cake)



  • 213g gula melaka, chopped
  • 6 pandan leaves, knotted
  • 2 drops pandan paste (optional)
  • 120ml coconut milk
  • 7 egg yolks
  • 70ml Cocorosco extra virgin coconut oil
  • 163g cake flour or top flour, sifted
  • 1/4 tsp salt
  • 7 egg whites
  • 46g caster sugar
  • 1/4 tsp cream of tartar


  • Place gula melaka, pandan leaves, pandan paste and coconut milk in a saucepan.
  • Stir over low heat till gula melaka melts.
  • Allow to cool to room temperature, then sieve mixture. Set aside.
  • Pre-heat oven to 170°C.
  • Using an electric mixer, beat the egg yolks and oil until the mixture turns pale.
  • Add gula melaka mixture and mix till well blended.
  • Add flour and salt and fold in until just combined. Set aside.
  • Using an electric mixer, beat egg whites with cream of tartar in a clean bowl till frothy.
  • Gradually add sugar and continue beating meringue till just before it reaches stiff peaks (it should curl slightly when you invert the whisk).
  • Fold egg whites into yolk mixture in 3 batches. Work quickly but gently till batter is uniformly mixed.
  • Bang mixing bowl against tabletop to remove air bubbles. Pour batter into ungreased chiffon tube pan. Smoothen the top with a spatula.
  • Bake for 60 min or till cake is puffy, golden-brown and a skewer inserted in the centre emerges clean. Tip: cover the top of the cake with aluminium foil if it browns too quickly (only after cake has risen).
  • Remove cake from oven and invert pan immediately onto a cooling rack. Allow to cool completely before unmoulding

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