Pandan Sponge Cupcake

I was experimenting the bear shape pandan sponge cake for teacher's day gift but the result wasn't too good. Can't see the bear face at all & the cupcake collapsed significantly after out of the oven. However, the taste was yummy... & the texture was more like a chiffon cake rather then sponge cake. My prince & hub love it ... so i will try this again using plain flour instead of the Hong Kong flour.

I used Yochana's chocolate sponge cake recipe & replace the chocolate with pandan paste & water with milk.

Ingredients A:

80 gm. Plain flour (I used Superfine/Hong Kong flour - could be the reason why the texture turn out to be like chiffon cake)

1/8 tsp. Baking powder

1/8 tsp. Bicarbonate of soda

1/8 tsp. salt

30 gm. sugar

2 egg yolks

25 gm. cooking oil (any brand)

55 gm. Milk
1/8 Tsp Pandan paste

Ingridents B:

2 nos. egg white

1/8 tsp. cream of tartar

40 gm. castor sugar

Method:
(1) Mix all the ingredients (A) together into a smooth batter.

(2) Preheat the oven at 170C & line the cupcake moulds.
(3) Beat egg white until foamy, add in cream of tartar, beat till soft peak & add in sugar & continue beat until stiff peak.

(4) Fold 1/3 of the beaten egg white into (A), combine well & fold in the balance egg white till well combine. (Take care not to over-mix)
(5) Pour the batter into the cupcake tin with liner and bake at 175C for about 15 mins. (I bake at 160C for micro-wave oven)