Pandan Hokkaido Chiffon Cupcakes with Almonds Recipe

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Ingredients for 12 lotus cupcakes liners
Pandan leaves
1/3 cup (75 ml) milk or coconut milk
5 eggs, separated when cold
1/2 cup (107 g) sugar, divided into 2 parts (1 part for egg yolk, and 1 part for egg white)
1/4 cup vegetable oil (60 ml)
3/4 cup cake flour (100 g) plus ½ tsp to coat almonds
1/4 teaspoon (1 g) baking powder
2 tablespoons (12 g) sliced almonds
1/4 teaspoon (1 g) cream of tartar
Powdered sugar for dusting (optional)

1. Use blender to grind pandan leaves with milk and extract the liquid.
2. Preheat oven at 325°F (160°C).
3. Separate the eggs when they are cold. The probability of yolk breaking is small compared to when eggs are warm.
4. With an electric mixer, cream egg yolk and half portion of the sugar on high speed for about 1-2 minutes until the mixture is smooth.
5. Add oil, pandan milk liquid, and mix for a minute.
6. Sift in cake flour, baking powder, and fold the mixture until combined.
7. Making meringue: in another clean bowl that is free of egg yolk and a clean mixer, beat the egg white until foamy. When the bubbles become smaller, add cream of tartar and the rest of the sugar. Beat on High until STIFF PEAK that droops a bit, about 4-5 minutes.
8. Add some of the meringue into egg yolk mixture and gently fold to mix in.
9. Transfer the rest of egg yolk batter into the meringue and fold in gently. Do not overmix.
10. Immediately, transfer the batter to cupcake liners. Divide the batter evenly. It should be enough for 12 Lotus cupcake liners.
11. Top with some sliced almonds that have been coated with flour.
12. Bake about 40 minutes at 325°F (160°C) depending on your oven or until toothpick inserted in center comes out clean. The top of the cupcakes should be brown.
13. Transfer cupcakes to the cooling rack to completely cool before serving.
14. Dust with powdered sugar (if needed).

NOTES:
I use tulip lotus liners. Lotus liners can hold more batter.
Do not grease the liners. The cupcakes cling to the side of the liners to rise when baked. If the liners are greased, that will affect the “rising”.
Also, chiffon cake is very light and airy so when it comes out of the oven, it is normal that it shrinks a bit as it cools down so do not be alarmed.
Please watch the oven temperature to make sure it is not too hot. If it is too hot, the cupcakes will rise up very fast and then collapse. Preheat the oven to make sure it stays at 325°F (160°C).

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