I do get a little excited when I am ready to cut a chiffon cake. While the skewer will tell whether the cake is ready but at times it’s not that accurate. I didn’t have expectation when I start baking this Pandan Chiffon Cake, it’s been a good few months since I last bake one. The oven temperature is always a problem for me so this round I start preheating my oven at 200 degrees, bring down to 190 degrees and bake for 10 mins which see the cake steadily rise up and further bring down to 180 degrees for another 20 mins. Do note there is a variation of 10-20 degrees on my oven comparing to using an oven thermometer. I was very delighted to see a beautiful brown crust form outside, somehow my chiffon doesn’t have a crust before and I read that it’s probably the oven temperture wasn’t high enough.
The cake collapse only slightly like 5% which is a tell tale that I didn’t deflate much of the air bubbles when I fold in. One of the way to fold in the egg yolk/oil mixture into the egg white especially when you got worry that you overfold which in turn deflate the bubbles is to bring 1/4 of the egg white mixture to the egg yolk mixture and “lighten” it. By doing so, not only it will be easier to combine the egg yolk mixture into the balance of egg white cos it’s lighter now and also even if you deflate any air bubbles, it’s the 1/4 of the egg white that deflate the most.
The formation of the honeycomb on the chiffon cake will tell whether it is properly bake and rise. This recipe I’m using have a lower proportion of the flour which makes the cake really soft and fluffy so I shall increase the proportion of flour higher to have a sturdier texture.