Gula Melaka Chiffon Cake
with Cheng’s @ 27

About the programme

When it comes to desserts, nothing beats a light, fluffy and fragrant chiffon cake! Check out Dawn’s aromatic gula melaka chiffon cake and the stories behind this best-selling item as she demonstrates its preparation and shares the best way to enjoy this sweet treat!

Note: Participants will not be doing any baking during the session due to prevailing health and safety guidelines. However, participants will receive a retail-sized bottle of Artisanal Kaya and a slice of Gula Melaka Chiffon Cake at the end of the session.

Book your tickets

Select a date on this calendar now!

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Date and Time

Programme Details

Language

English

Ticket Price

S$20 (excluding eventbrite service fee)
Meeting Point
Entrance of Cheng’s @ 27 (27 Yong Siak St Singapore 168654)

Instructions

Dress comfortably. Masks are mandatory.

This is a vegetarian but non-Halal dish. The cake may contain traces of nuts, dairy, eggs, gluten and other allergens. Participants are reminded to declare their food allergies, if any, in the registration form.

Please arrive 20 minutes before our scheduled meeting time for registration and temperature taking.

Please do not attend the event if you are feeling unwell.

Look out for our facilitators who will be wearing yellow or blue festival t-shirts.

Meet the expert, Dawn Cheng!

Hello everyone, I am Dawn – mother, daughter and the third-generation owner of Cheng’s @ 27! Although I formally took over the business in 2013, I have helped out in the family business since my early twenties. While my mother worked the wok, I was more of a baker and had the idea of introducing desserts to our menu. This gula melaka chiffon cake is a recipe I developed to pay homage to our local ingredients, textures and flavours.

Personally, this cake is so much more than just a sweet treat. It gave me so much strength and motivation when customers ordered it to support our business during the circuit breaker. This cake represents a very important slice of my life that I am looking forward to sharing with all the participants during the festival!

More about Cheng’s @ 27

Cheng’s story began in 1943 in a kopitiam at Pekin Street. The family first sold porridge and snacks before transforming into a zichar-style Hainanese restaurant at Tiong Bahru in 1988. What makes Cheng’s gula melaka chiffon cake, in Dr Leslie Tay’s words, “the best chiffon cake ever”? The secret to its soft, moist, yet fluffy texture lies in its quality ingredients – freshly pressed pandan juice, extra virgin coconut oil, and a special technique that gives their gula melaka its characteristic colour and nuanced flavour.

Apart from their delectable cakes, the family is also known for their sambal prawns, braised duck, and crispy chicken with ginger. All their ingredients are personally selected and bought fresh from the market every morning.