I have been craving cakes for about a week plus or so.
Baby pig is not helping as he told me he doesn't want any homey (@ unfrosted, un-fancy ^^||) cakes! Aaaaaarrrggghhhhhhh... oh, how I miss my dumpster, Big!
So what led to this happy ending? A pack of opened, barely used coconut milk, of course! Woo-hoo! I was attempting to cook indian asam curry fish head for the 1st time last night, and the taste wasn't quite right till I added some coconut milk (as advised, but didn't quite want to heed as I don't like coconut milk in my dishes).. so I had a 3/4 pack full of coconut milk which I didn't quite know what to do with.
And then I remembered mel@melspantrykitchen's palm sugar chiffon cake. And I found palm sugar@gula melaka in the fridge.. And the rest, as they say, is history! ^^
Gula melaka and coconut milk butter cake
~ fills an 8" baking tin
250g salted butter
180g gula melaka, grated or chopped
4 egg yolks
1-2 tbsps rum
150ml coconut milk
250g cake flour, sifted
1 tsp baking powder, sifted
4 egg whites
40g sugar
1. Cream butter and gula melaka till light and fluffy, about 3-4 minutes. Don't worry about the gula melaka bits.
2. Add egg yolks one at a time till well combined. Mix in rum.
3. Fold in sifted flours and alternate with coconut milk.
4. In another bowl, whisk egg whites till fluffy, and add in sugar bit by bit. Beat egg whites till it forms stiff peaks.
5. Fold in 1/3 egg egg whites into cake batter and mix well. Fold in the rest of the egg whites gently till well combined.
6. Pour into a greased 8" square baking tin (or any mould you like) and bake in a preheated oven of 170C for about 40-45 minutes, or till skewer comes out clean.
Whoa!!! This is one of the bestest, softest, moistest, perfect textured cake I have ever made! And it tastes amazing even fresh out of the oven! Even the picky, I-don't-want-cake Baby pig thinks it is wonderful! And went, mmmmmm... mmmmmmmm... mmmmmmmmm ^^
This OMG fragrant, nicely sweet cake is perfect eaten on its own. It goes very well with coffee and tea too, but I reckon the pairing would be even better if the cake was a touch sweeter.. since I don't put sugar in my coffee ^^.
Well, I'm really happy with how the cake turned out. This cake is so very enticing due to the gula melaka fragrance, and it's luscious as well, because of the addition of coconut milk making the texture soft-silken and moist. And I know I made the right choice using SALTED butter (my favorite salted butter, of course, Golden Churn ^^), 'cos the cake turned out really well-rounded.
I'm really happy.. oops, I said that already, haven't I? ^^ ^^ ^^
Wow....my very first time came across Butter Cake with palm sugar and coconut milk too! With these three best ingredients to came out with a cake....I know it taste just great! Palm sugar would fail you... bravo to you for creating such a great cake from Hui's Kitchen! I think I got to try this too one day and see how heavenly delicious it could be.....
ReplyDeleteI'm sure your palm sugar chiffon cake tastes and smells as heavenly, mel! I think the only difference is the use of more palm sugar here, and the bits and pieces of palm sugar dotting the cake as it melts while baking, giving it a nice texture.. of course, there's butter too ^^ do hp you get to trying it out one of these days ^^
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