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Sunday, 2 August 2015

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

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!


  1. Why did U keep the tray of water during preheat? What did U to with the water U used during preheat?

  2. 1. The water is there to help even out the cooking temperature. Water has a very high specific heat (meaning it takes a ton of energy to increase or decrease the temperature of water compared to any other substance) so it is great at regulating temperature.

    2. After preheating, keep the tray of water in the oven during baking. You may want to top up the water level when you are bringing the cake to the oven to start baking.

  3. Do u use fresh coconut milk or ready available kara coconut milk in supermarket?


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