Gula Melaka Cotton Cake

The original recipe was by Kat Kat, a member of Facebook Baking Corner - Condensed Milk Cotton Cake.  But I was yearning for some nonya flavour, so I modified the recipe :)

I absoutely love the aroma and texture of this cake!  Another sure-keeper recipe!!

Ingredient (A)

3 egg yolks

1 whole egg

50g cake flour - sieved

50g gula melaka - chopped into smaller pieces

20ml coconut milk

35ml oil (i used canola)

Pinch of salt

Ingredient (B)

3 egg whites

45g sugar

1/4 tsp lemon juice

Method

1.  Greased and lined a 6" round tin.

2.  Preheat oven at 130C with a tray of hot water.

3.  Melt gula melaka and coconut milk over stove.  Set aside. 

4.  Heat oil over stove.  Drizzle over the sieved flour and quickly mix to a smooth paste.

5.  In another mixing bowl, beat the egg yolks and 1 egg untill well combined.  Then add in the gula melaka mixture, continue beating untill well-mixed, and add in the flour mixture and salt.  Mix until everything is well combined.  Set aside.

6.  Beat egg whites until foamy, add in lemon juice.  Add in sugar in 3 batches and continue beating until attain soft peak.

7.  Fold in 1/3 of the meringue into the yolk batter.  Once folded until you see no streaks of the meringue, pour the entire mixture into the meringue, and continue folding until well-mixed.

8.  Pour batter into baking tin and tap on tabletop few times to release air bubbles.

9.  Send to bake via waterbath (for me, i still keep the tray of water that i used during preheat.  And prepare another tray for waterbath) at 130c for 75min, then 140C for 15min.  If the top is getting a bit too brown by the end of the 130C baking, use a aluminium foil to cover the cake top.

10.  Once the cake is done, remove from oven and invert to cool immediately for 5 min.  Then you may unmould and remove the baking paper and leave to cool upright.

*Cake best served chilled!

Original recipe by Kat Kat

Smooth top! :)

Left upright to cool after unmoulding

Simply love the texture!  Soft and fluffy!