Ingredients:
80 gm. cake flour
1/4 tsp. baking powder
3 nos. Large eggs
75 gm. sugar
1/8 tsp. cream of tartar
30 gm. santan or box type coconut cream
35 gm. pandan juice
1 Tbsp. cornoil
1 Tbsp. evaporated milk
a drop of green colouring (optional)
Method:
(1) Whisk egg white and then pour in sugar gradually and continue to beat till thick.
(2) In another mixing bowl, whisk egg yolks lightly with a hand whisk and then pour into the beating egg white.
(3) Pour the liquid ingredients (coconut milk ,green colouring, evaported milk and cornoil), in a slow steady stream into the egg mixture and still beating at the same time.
(4) Fold in sifted cake flour and baking powder in batches.
(5) Spoon mixture into paper cups and bake at 175C for about 20 mins or till golden brown.
(6) Remove from oven and leave to cool on a wire rack.
34 comments:
thank lucy
thank lucy
hi yochana,
stumbled upon your blog a few days ago.. i'm new to baking & would like to try out your recipes but i cant seem to find cake flour (i'm in melbourne). is there a substitute for cake flour? thanks..
Hi glorykh,
If you can't find cake flour, just use any low gluten flour will do. All purpose flour ...Plain flour
rgds
thanks yochana. found some low gluten flour.. :-)
Dear Aunty Yochana,
I hope this isn't a silly question, but do I have to invert the cupcakes after removing them from the oven? I know chiffon cakes baked in a tin have to be inverted, but I'm not sure about cupcakes. Also, do you think all chiffon cake recipes can be made as cupcakes? Thank you~
Cheers~
Jam,
no need to invert cos we use paper cups. IWell, definitely most chiffon cakes or cakes can be made into cupcakes.
rgds
Thank you aunty. Will try it out soon. Must finish final year project first though. =)
hi aunty lucy...i'm plan to bake this lovely chiffon cupcake. I have read the method in preparing the cupcake and noticed the different in normal chiffon recipe. Does the egg white have to be thick and not medium stiff peak and adding the liquid to the egg mixture while beating , won't that action burst the bubbles of the egg white thus making it not fluffy.
thank you
sue,
don't whisk the egg white until too dry otherwise they get deflated faster when you mix in the rest of the ingredients. Lfit up the whisk and if it shows a hook sign, then it's it o.k.
rgds
Hi Aunt Yochana,
Where can I get pandan juice? from pandan leaves squeeze out?
Rgds,
Mao
Hi mao,
Blend some pandan leaves with a little water and squeeze it out.
rgds
Hi Aunty Yochana,
Can i substitute pandan juice with pandan paste? If yes, how many should i put?
Thanks a lot!
Sally
Hi Sally,
You can replace by using the same amount of water then add in 1 tsp. or more of pandan paste and stir.
rgds
hi,
im craving for pandan cake this very moment but I don't have cream of tartar available where i'm at. Is there a substitute that i can use?
hi shawna,
Just omit the cream of tartar. It will work without it but make sure there are no traces of egg yolk or oil in the egg white.
rgds
can I substitute the boxed coconut cream for something else?
Hi Kay,
You can substitute with Evaporated Milk.
rgds
Hi Yochana,
What is the amount of evaporated milk I should substitute for the cream?
Thank you!
Hi KAY,
sub. with the same amount.
rgds
hi aunty,
I try to bake this cupcake but turn out to be a flop. The cake turn out to be like "kueh" texture.
Can I know is the mixture runny or in thick form?
Thanks
Kit
Hi Kit,
You overmixed your batter. You have to fold it lightly with your nimble fingers.
rgds
hi aunty!
i simply love all your cake recipe!
all the recipe that i have followed in your blog simply turned out great!
my boyfriend's birthday coming soon. he loves pandan cake. but i would like to do something special for him this year. i need advices from you. i would like to do something with pandan chiffon cupcake and has jello on top too. any recipes that has this? and your advice, is jello a good match together with pandan cupcake? which jello is a better match and has a better taste together with the pandan chiffon cupcake?
many thanks!
Hi anonymous,
Jello on top of cakes. Before pouring in , you must make sure that your cake doesn't absorb all the jello. I suggest you should do a pudding topping instead of jello.
rgds
hi yochana! i found some cans of liquid pandan juice from an chinese store. will they do instead of paste, can't find any paste. how much should i use if this is okay? thanks!
Hi anonymous,
if it is pandan juice, just use 35 gm will do and omit the pandan paste. Add in green colouring.
rgds
Hi Aunty
I always have difficulty obtaining the pandan juice because eventhough I blend the pandan with water but the juice does not come out.
I saw that you suggest sub. with the pandan paste flavouring, is it really better or still better to use the pandan juice.My husband like more pandan taste and everytime I use the pandan juice not as fragrant and I can actually taste the pandan leave in the chiffon cake.
Please advise.
Thanks
Hi qing,
Buy the Pandan paste from Sun Lik.
rgds
Can HK flour be used interchangeably in recipes where cake flour is asked for?
Hi anonymous,
yes you can.
rgds
Hi Aunty,
tried out this recipe last month, it taste very nice, my mom say very tasty. her only comment is that i made it a bit too small have to take 3 at 1 go only can taste the full taste of the cupcake.. hahahaha thanks for sharing this wonderful recipe.... by the way is it ok if I add your blog into my blog's link?
Hi Ugly Duckling,
No problem...go ahead and link.
Thumbs up on your chiffon cakes.
rgds
Hi Aunty Yochana, tried this recipe & I made a cake, dont know if that is possible, but I did face some problems..
1. the cake turned out to be a little firm, not spongy.
2. When do I add in the cream of tartar.
Thank u in advance.
Jackie.
Hi,
Can this recipe be doubled??
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