Within 2 days, I baked 2 Pandan Chiffon Cake.
The first one was kinda flop :-( It looked quite tall initially. However, it shrank quite a bit after slicing, and I blamed myself for not being patience enough to wait for the cake to cool completely before slicing. Furthermore, I think I have used the wrong pan size. Thus, it looked like this: The second attempt was much much better. I had used Aunty Yochana's Pandan Chiffon Cake recipe. Besides not adding pandan juice, and didn't add too much artificial green colouring, I followed her recipe closely.
During the first attempt, I didn't adjust my oven tempt. and the cake came out kind of burned at the side. This time round, I adjusted my 19ltr oven to 160*C instead of 170*C mentioned in her recipe. I also turn off the fan in my oven. Thus, the cake came out not burned, with a pastel green surface. The cake itself was soft and fluffy. My niece, who is a cake lover, had 2 slices in one go :-).
The chiffon cake rose very high in the oven, near over the brim of the tube pan. After it was removed from the oven, it shrunk quite a bit, but still tall, about 3inches high (according to my standard). However, if you look at Aunty Yochana's chiffon cake, hers is a perfect flat top and very very tall. My cake top was slightly sunkened and my skill of removing the cake from the pan still need a lot of practice. However, I considered myself a successful attempt on making this challenging chiffon cake. Of course, my next round of chiffon cake making must be better than these 2 rounds. Practice make perfect and permanent. Agree?
Here are the pictures of my 2nd attempt: