Pandan Chiffon Cupcakes (A Fail-proof Chiffon Cake Recipe)
Bake for Happy Kids
Bake for Happy Kids
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 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!)

Instructions

Comments

Log in or Register to write a comment.