Bake for Happy Kids

Pandan Chiffon Cupcakes (A Fail-proof Chiffon Cake Recipe)

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14 cm tin - 1 egg 17cm tin - 2 eggs 21cm tin - 4 eggs 23cm tin - 6 eggs 25cm tin -
8 eggs
1 tbsp of coconut oil
1 tsp of
12-14 cupcakes or
6 pandan leaves
3 tbsp water
1 tbsp coconut milk or 1 tsp instant coconut powder (optional)
90 g self-rising flour, preferably bleached with 7-9% low protein content
(alternatively if self-rising flour is unavailable, use 90g cake flour with 1 1/2 tsp baking powder)
20 g castor sugar
4 egg yolks (from 60g eggs)
3 tbsp rice bran oil (or any light-flavoured oil)
1/8 tsp baking powder
4 egg whites (from 60g eggs)
50 g castor sugar
1/4 tbsp cream of tartar (Yes... This recipe uses tablespoonful of cream of tartar!)