I decided to give it a try on Saturday as I have pandan leaves in the fridge for quite a while. I bought it a week ago, wanting to try it last week, but I didn't get the chance to. Since I don't have any commitments for baking yesterday, I might as well try out the pandan chiffon cake.
I was rather nervous while baking this cake. On one hand, I wanted it to succeed very much, on the other hand, I was worried it won't turn out well. Life's just ironical sometimes. I followed almost according to the recipe and the steps. Finally, it was baked, and cooled. When I cut the chiffon, I was rather happy at the results. Even though it didn't browned too much at the top, sides and bottom, at least the holes were rather uniform, despite having some extra large holes. The chiffon was very light and tasted very good. However, I realised that my chiffon was a bit too moist.
I analysed it and learnt that I should have baked it longer since I only baked it for 56mins at 140C fan oven. I was rather careful with the temperature of my oven as I found that it's hotter than other oven of the same temperature. Another thing to improve is the folding of the meringues as there was some streaks of whites in the chiffon. Overall, it was pretty good-tall, soft and fragrant! I think anyone who likes chiffons (like I do) should try this recipe.
The next day, Sunday, I decided to pan fried the chee cheong funs. Added some sauce, and topped it with spring onions, fried shallots and chilli sauce. With the condiments and chilli, it tasted rather good though. I was pleasantly surprised! Hmm... I think, sometimes, even though the main dish is not very good, with the addition of condiments or good chilli sauce, it did make the dish taste reasonably good! Therefore, I feel that sauces play an important part in most dishes. They can help to enhance the food, cover up the taste of the food or make the food taste differently, don't you agree?