Pandan Chiffon Cupcakes. Little goodness in a cup. Soft fluffy cakes with pandan & coconut milk smell. Baking in cupcakes means shorter baking time compared to using chiffon pan. And you don't need to wait for it to cool down in order to unmould from the pan. You can eat it once it's out from the oven. Yes, you can enjoy fresh hot chiffon cakes at home. No where else. You must bake it yourself.
Ingredients : (Yields 12 cupcakes)
(A)
3 Egg yolks 25g Castor sugar 50g Corn oil / Sunflower Oil 15pcs young, light green pandan leaves
75 g Coconut milk
1/8 tsp salt 85 g Self raising flour (sift) ¼ tsp baking powder (sift)
(B) 5 Egg whites 50 g Castor sugar
1/4tsp Cream of Tartar
Step by Step:
1. Measure and prepare ingredients as above.
2. Rinse thoroughly pandan leaves and drain away excess water. Use scissors to cut pandan leaves into 2cm length. Put pandan leaves & coconut milk into blender and blend till pandan leaves become fine & mixture turns green color.
3. Strain the mixture & discard the pandan leaves residue. Keep aside the pandan coconut mixture.
4. Whisk egg yolks and 25g castor sugar till pale. Add in corn oil & whisk till well combined.
5. Add pandan coconut mixture and salt and whisk till combined.
6. Sift in self raising flour & baking powder in 2 batches and use a spatula to mix till well blended.
7. In a clean big bowl, whisk egg whites in high speed till frothy. Add in cream of tar tar and continue to whisk for about 30 seconds. Then add in castor sugar and continue to whish till it reaches soft peak stage.
8. Preheat oven to 185C (top & bottom heat).
9. Add 1/3 egg whites to green mixture and use a spatula to fold till almost combined. Do not overfold. Then add another 1/3 egg whites & fold again.
10. Pour the green mixture to the balance of the egg whites bowl & fold till well combined and no more egg whites streaks were seen.
11. Fill cupcakes moulds with batter up till 80% full. Tap moulds gently against tabletop to level batter & to get rid of air bubbles trapped in between.
12. Put into oven & bake for 15mins until cakes are golden brown & a toothpick or cake tester comes out clean. Cakes will rise and crack after first 8 minutes in the oven.
13. Remove cupcakes from the oven and let it cool down on wire rack.
You can enjoy these cupcakes while it's still warm or when it has completely cooled down.
