I'm very pleased with my bake today. :) Tried the following method and it seems to give me a nicer chiffon cupcakes after they have completely cooled.
Fill the cake mixture to about slightly more than half full in the baking liners.
Baked at 165 degree C for 20 mins then lower oven temperature to 160 degree C for another 25 mins.
After 4hrs, the cupcakes still looks good.
Pandan Chiffon Cake recipe:
Ingredients
A
6 egg whites
80g sugar
1/2 tsp cream of tartar
B
6 egg yolks
100g sugar
100g plain flour
1 tbsp pandan extract
1/4 cup / 50g coconut milk
1/4 cup / 50g vegetable oil
Preparation steps:
1. Whisk ingredients for A until stiff peak.
2. In a separate bowl, mix well all the ingredients for B.
3. Gently fold mixture A into B.
4. Transfer mixture to muffin tray lay baking liners. Fill to slightly more that 1/2 full.
5. Bake on the lowest rack in a preheated oven at 165 degree C for 20 mins then 160 degree C for another 25mins.
6. Remove from oven, & leave cupcakes to cool upside down on cooking rack.
Voilá!
Chin's notes:
1. This is the same recipe that I used for the normal chiffon baked in the chiffon pan.
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
4. These were baked in March 2015.
5. Added on 26 April 2015 - baked more cupcakes by halving the ingredients. I managed to get 17 cupcakes. I also got the same results with nice dome & they stays nice.
Middle & bottom racks were used for these bakes.
These are perfect for cupcakes since they are reusable. How many times have you gone to the store and you forget if you have cupcake liners? Now you never have to worry about that again. I also use these for corn bread muffins and banana nut muffins. They clean super easy too amazon.com ….
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