Tuesday, September 17, 2013

Pandan Chiffon Cupcakes

23.08.2013 - This is my first Chiffon cakes making.  I have been watching Kitchen Tigress blog for her cakes.  Her blog has plenty of interesting cakes, kueh and some many main course recipes.

I have been eyeing on this Pandan Chiffon Cupcakes recipe.  It looks so easy to make.  Since I have some fresh Pandan Leafs picked from my MIL garden, the fragrance just wonderful! maybe is the right time to bake some delicious pandan chiffon cupcakes! :)

My pandan chiffon cupcakes eventually have sunken top! could be my temperature not correct.  i didn't actually follow the temperature in this recipe correctly! Ooopss..is my fault.

Overall, these cupcakes taste wonderful!! so soft, fluffy, light and all gone with just 3 bites! delicious. This recipe is good to keep!!

This recipe is purely copy from "kitchen Tigress" blog.  Please feel free to visit her blog for more recipes.

(Recipe for 8 big cupcakes) for my regular size cupcakes can make up to 18 and a half cupcakes

60 g egg yolks
25 g castor sugar
50 g corn oil
50 g young, light green pandan leaves, rinse thoroughly and drain; chop roughly
75 g undiluted fresh coconut milk, blend with chopped pandan leaves; press with potato ricer to yield 65 g green milk; discard pandan pulp
1/8 tsp salt
80 g cake flour
¼ tsp baking powder
sift with cake flour

150 g egg whites
60 g castor sugar

Measure and prep ingredients as detailed above. Line eight 180 ml moulds with parchment paper.
Or spray with non-stick spray and dust with flour. Preheat oven to 200°C.

Whisk egg yolks and 25 g castor sugar till thick and pale. Add corn oil. Whisk till well combined.
Add 65 g green milk and salt. Whisk till evenly mixed.
Re-sift sifted cake flour and baking powder into mixture.
Whisk till just evenly mixed. Set aside. Wash whisk thoroughly.

Whisk egg whites till thick. Gradually add 60 g castor sugar whilst continuing to whisk.
Keep whisking till egg whites just reach firm peak stage.

Add egg whites to yolk mixture in 3 batches, mixing till almost even after each batch. Scrape down thoroughly. Fold till just evenly mixed. Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.

Fill moulds with batter, about 60 g each. Tap moulds gently against worktop to level batter. Bake till cakes are golden brown and slightly springy, about 20 minutes. Cakes should crack after first 10 minutes.

Transfer cakes to wire rack. Wait till cracks close up, about 5 minutes. Unmould and serve.

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