That's a bit like saying Bill Gates is rich, or Angelina Jolie has thick lips. We all know that.
So when was the last time you had pandan chiffon cake that was still hot?
WHAT? You've always had PCC stone-cold?
Oh . . . my . . . God . . . . Oh dear, POOR YOU!
Why don't you eat the cake hot, or least warm?
Because you bake chiffon cakes in a chiffon pan, and those have to be cool before you can unmould them?
Hey, ditch the chiffon pan! Let's bake cupcakes!
Small chiffon cupcakes can be much fluffier than big chiffon cakes baked in a tube pan.
Because the taller and wider the cake is, the less fluffy it has to be or it'll collapse.
A pan with a tube in the middle makes the cake narrow. But the "tube cake" is very tall compared to a cupcake. It must have a denser structure than its small brother or it caves in after it's removed from the oven. Hence, it can't be as fluffy as a cupcake.
All cakes lose some of their fluffiness as they cool down. Those that have butter or coconut oil lose more because saturated fat is liquid when hot but hardens as it cools down. Pandan chiffon cakes made with coconut milk are at their fluffiest when they're still hot.
Not only is pandan chiffon cake fluffier when it's hot, it's also more fragrant. And there's something about hot PCC, psychologically, that makes everyone go "Wow!" and "Oooh!"
My recipe comes with a warning: the pandan chiffon cupcakes crack. If there aren't any cracks, then the cakes aren't as fluffy as they should be.
The cracks close up once the cakes are removed from the oven but you'd still see the "scars". If you like your cakes scarless, then this recipe isn't for you. Or maybe you could use icing sugar as a concealer. A bit of makeup always helps.
Do the cakes have a sunken top like Hokkaido cupcakes? No. The top should be flat or very slightly rounded, not caved in, after the dome subsides.
Once you get used to chiffon cake hot from the oven, you may never go back to eating it cold. Unfortunately, no one sells cakes hot (save for chocolate lava cake?). That means every time you want to eat chiffon cake, you have to bake it yourself. Of course, if you're smart, you get someone to bake it for you. I guess I'm not so smart since I'm the one who bakes.
|PANDAN CHIFFON CUPCAKES (班兰戚风杯子蛋糕) |
(Recipe for 8 big cupcakes)
60 g egg yolks
25 g castor sugar
50 g corn oil
50 g young, light green pandan leaves
rinse thoroughly and drain; chop roughly75 g undiluted fresh coconut milk
blend with chopped pandan leaves; press with potato ricer to yield 65 g green milk; discard pandan pulp1/8 tsp salt
80 g cake flour
¼ tsp baking powder
sift with cake flour
150 g egg whites
60 g castor sugar
Measure and prep ingredients as detailed above. 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 green milk and salt. Whisk till evenly mixed. Re-sift sifted 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 continuing to whisk. 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.