Pandan Chiffon Cupcake

Trying to bake pandan chiffon in the form of cupcakes. Always wonder if it can be done. Saw some others tried & posted their bakes.

Here are my bakes. They are nicely baked on the outside & soft on the inside. I like the outcome.  

Pandan Chiffon Recipe:

Ingredients 

Batter A : 

6 egg whites 

100g sugar 

1/2 tsp cream of tartar 

Batter B:

6 egg yolks 

100g sugar

100g plain flour 

50g ( 1/4 cup) oil

50g ( 1/4 cup ) coconut milk 

1 tbsp Pandan extract 

1/2 baking powder ( optional ) 

Preparation steps : 

1. Separate the ingredients needed respectively. Batter A & batter B. 

2. Put all the ingredients for batter A in a mixing bowl & whisk until stiff peak. 

3. In a separate mixing bowl, add egg yolks & sugar. Mix well. Then add the coconut milk , oil & Pandan extract. Mix well. 

4. Fold in the flour until well mixed. 

5. Gently fold batter A into batter B until well combined. 

6. Line muffin trays with liners & fill in the batter until 2/3 full. Tap a few times to release the trapped air if there is any. 

7. Bake in a preheated oven at 160 degree C for 30 minutes. 

8. Remove & let it cool completely. 

Bon appétit ! 

Chin's notes: 

1. This is the same recipe that I used for baking chiffon in the chiffon baking tin.

2. For normal chiffon bake, bake for 55 mins to get the lovely crust on the side. Turn baking tin upside down for cooling. Remove cake from baking tin. Slice the cake into serving portion before serving. 

3. Other chiffon bakes 

http://fromchinshome.blogspot.fr/2014/09/earl-grey-chiffonc.html?m=1

4. 1 March 2015 - a few asked if Cream of tartar is a must. I don't think it is a must as long as the egg white is whisked to stiff peak. I just have to test it out.  It is possible & below is my bake without cream of tartar added to the egg whites.