How to make a Pandan Chiffon Cake: Almost everything you need to know

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For me, the most critical factor was controlling the oven temperature. Let me save you a lot of heartache by saying this. Go and buy an oven thermometer! I think this is the single most important piece of equipment which is often overlooked. In order to achieve a nice dome shaped cake, you need to have a nice hot oven to start with and when the cake is risen and about to crack, you need to reduce the top heat to slow the rise and drying out of the top crust. This is what they do with commercial ovens. Your home oven may or may not have this control. Mine doesn't, so I had to experiment with all sorts of ways to lower the top heat halfway through the baking process. I tried putting a tray of water on top of the oven, thinking that that would somehow lower the top heat --- Failed. I put a cover over the baking tin halfway through the baking process --- Failed. What worked fo...

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