Pandan Hokkaido chiffon cupcakes 班兰北海道戚风小蛋糕

I can't remember how long i did not bake some Hokkaido cupcakes. Since i have some homemade concentrated pandan paste, so I use it to make few Pandan Hokkaido cupcakes. The cake was light, natural fragrance, love the pale green colour, and well matching with Chantilly cream.

Pandan Hokkaido chiffon cupcakes 班兰北海道戚风小蛋糕

*makes 8 cupcakes

For chiffon

2 egg yolks (large or A size)

10g sugar

20g vegetable oil ( I use sunflower oil)

40g milk

1tsp homemade concentrated pandan paste (refer recipe here)

45g cake flour

2 egg whites (large or A size)

20g sugar

1/4tsp lemon juices

For Chantilly cream

100g dairy UHT whipping cream

10g sugar

1/4tsp vanilla extract

Icing sugar, for dusting

Method

1. Pre-heat oven to 170C.

2. Arrange paper liners on baking tray.

3. Hand whisk egg yolk and sugar till pale in colour.

4. Add in sunflower oil ,milk and pandan paste, mix well.

5. Add in cake flour, stir to combine.

6. Beat egg white until foamy, gradually add sugar, and continue beat till close to stiff peak form.

7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.

8. Fold in the balance egg white with a spatula till well combine.

9. Scoop batter into pre-arranged paper liners to about 90% full.

10. Bake for 20mins at middle rack.

11. To make Chantilly cream, beat dairy whipping cream, sugar and vanilla extract in a mixing bowl (place it over another bigger bowl that filled with ice cubes and water), beat over high till stiff peak form.

12. Pipe Chantilly cream into cupcake and dust with icing sugar. Refrigerated before consume.

Recipe by Sonia a.k.a Nasi Lemak Lover