Chiffon cakes are usually baked in large tube moulds but this recipe uses cupcake moulds. Small cakes, unlike big ones, may be unmoulded without cooling down. You can enjoy cupcakes hot from the oven, when they are the fluffiest possible.
- 50 g young, light green pandan leaves – rinse thoroughly, drain, chop roughly
- 75 g undiluted fresh coconut milk – blend with chopped pandan leaves, press to yield 65 g milk, discard pandan pulp
- 60 g egg yolks
- 25 g castor sugar
- 50 g corn oil
- 1/8 tsp salt
- 80 g cake flour
- ¼ tsp baking powder
- 150 g egg whites
- 60 g castor sugar
- Rinse pandan leaves. Drain. Chop roughly.
- Blend coconut milk with chopped pandan leaves. Press to yield 65 g milk. Set aside. Discard pandan pulp.
- Line eight 180 ml moulds with parchment paper. Preheat oven to 200°C.
- Whisk egg yolks and 25 g castor sugar till thick and pale. Add corn oil. Whisk till well combined. Add 65 g pandan coconut milk and salt. Whisk till evenly mixed. Sift cake flour and baking powder into mixture. Whisk till just evenly mixed. Set aside. Wash whisk thoroughly.
- Whisk egg whites till thick. Gradually add 60 g castor sugar whilst still whisking. Keep whisking till egg whites just reach firm peak stage.
- Add egg whites to yolk mixture in 3 batches, mixing till almost even after each batch. Scrape down thoroughly. Fold till just evenly mixed. Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.
- Fill moulds with batter, about 60 g each. Tap moulds gently against worktop to level batter. Bake till cakes are golden brown and slightly springy, about 20 minutes. Cakes should crack after first 10 minutes.
- Transfer cakes to wire rack. Wait till cracks close up, about 5 minutes. Unmould and serve.