Cendol Gula Melaka Chiffon Cake

Ingredients :

Gula Melaka syrup:

45 gr Gula Melaka, chopped

30 gr coconut milk

2 pandan leaves

Gula Melaka Batter:

3 Egg yolks

45 gr Gula Melaka Syrup

30 gr Oil

20 gr Water

60 gr Cake Flour 

1/4 tsp Baking Powder

Pandan Batter:

3 Egg yolks

45 gr Sugar

10 gr Oil

20 gr Pandan juice

40 gr Coconut milk

60 gr Cake Flour

1/4 tsp Baking Powder

one drop of pandan paste

Cendol 100 gr, drained and coated by sprinkle a bit flour

Egg White Foam:

6 Egg whites

¼ tsp Cream of tartar

50 gr Sugar

Method:
- Preheat oven to 160C.
- Gula melaka syrup : cook the ingredients until gula melaka melted and well incorporated, throw away the pandan leaves. set to cool
- Pandan batter : whisk egg yolks and sugar until well incorporated, add oil, pandan juice and coconut milk, mix until well blended. Fold in the flour + BP. Set aside.
- Gula melaka batter : whisk egg yolks and sugar syrup until well incorporated, add oil and water, mix until well blended. Fold in the flour + BP. Set aside.
- Egg white foam : Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peak form.
- Divide egg white foam into 2 portions. Gently fold into egg yolk batter separately, mix until well blended.
- Pour the coated cendol to the pandan batter. 
- Start by pouring the pandan cendol batter mixture into ungreased 22-23cm tube pan, then continue with the gula melaka batter.
- Bake in for 40-50 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cooled.