KitchenTigress: August 2013

Vanilla Sponge Cupcakes


My sponge cupcakes are fluffy and moist. I use a combination of oil, milk, glucose and sugar to stop them from drying out in the oven.

I whisk whole eggs, along with sugar and a bit of glucose, till the ribbon stage, i.e. when I lift the whisk, a "ribbon" falls in a steady stream and sits on top of the mixture without sinking.

Pandan Chiffon Cupcakes

cut pandan chiffon cupcakes showing beautiful crumb
Pandan chiffon cake hot from the oven is way better than cold pandan chiffon cake.

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?