Chiffon Gula Kelapa (Palm sugar Chiffon Cake)

aroma gula kelapa yang wangi dipadukan dengan santan membuat chiffon gula merah terasa spesial,
manis, gurih dan lembut tentunya berpadu menjadi satu.
Enakk
Note: Gula halus boleh ditambahkan jika suka manis

Chiffon Gula Merah
Bahan
4 kuning telur
80g gula kelapa atau gula aren, potong kecil-kecil
50 ml santan
2 sdm minyak sayur
70g tepung terigu
1/8 sdt baking powder
1/8 sdt garam

4 putih telur
40 gr gula halus
1/2 sdt cream tar tar
Cara Membuat
1. Panaskan oven 170'C. Siapkan loyang chiffon uk 18 cm
2. Larutkan gula kelapa dan santan di atas kompor. Jika sudah larut,angkat, saring dan dinginkan.
2. Kocok putih telur, garam dan cream tar tar sampai berbusa, masukkan gula pasir bertahap sedikit demi sedikit sambil terus dikocok dengan kecepatan rendah hingga stiff peak
3. Kocok lepas kuning telur dengan menggunakan whisker saja, masukkan lelehan gula kelapa dan santan, aduk rata, kemudian masukkan ayakan tepung\,BP dan garam. aduk rata.
4. Masukkan 1/3 bagian kocokan putih telur ke dalam adonan terigu. Aduk perlahan hingga rata. Masukkan lagi 1/3 bagian, lakukan hingga habis. Aduk hingga adonan menyatu dengan rata.
5. Tuang ke dalam loyang chiffon. Panggang dalam oven hingga matang sekitar 60 menit.
6. Keluarkan dari oven, segera balikkan loyang

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Palm Sugar Chiffon Cake
Ingredients
4 egg yolks
80g palm sugar or coconut sugar
50 ml coconut milk
2 tbsp vegetable cooking oil
70g plain flour
1/8 tsp baking powder
1/8 tsp salt

4 egg whites
40 gr castor sugar
1/8 tsp cream of tarta
Method
1. Preheated oven at 170'C, prepare 18cm chiffon cake pan
2. In a small saucepan, melt the coconut sugar together with coconut milk over low heat till the sugar dissolves. Remove and sift into a bowl, leave to cool.
3. Beat lose the egg yolks with whisker. Add in melted coconut milk and sugar. Combine very well. Sift in flour,Baking powder and salt, incorporate all ingredients well until you get a smooth batter.
3. Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 40 grams of sugar at a time. Combine well between the adds, until stiff peaks form.
4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites  then fold in the rest.
5. Transfer the batter into the cake mould that shouldn’t be non-stick or greased.
6. Bake in the preheated oven and bake for 60 minutes.
7. Remove from oven and immediately revert the cake mould upside down on a wire rack. Let it cool completely. Carefully remove from the cake mould.

Recipe adapted from melspantrykitchen. Thanks For the great recipe