Pandan Chiffon Cake

I hasn't been quite successful in chiffon cakes..at least not yet. Therefore, when I saw that ieatishootipost posted up his analysis on the Panda Chiffon Cake that he baked, I was determined to followed his recipe and try it out! It's truly not easy to master chiffon cakes. I personally like chiffons because they are so light and I could have a few pieces at a go!

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.

After baking this chiffon, I decided to try another new thing - Chee Cheong Fun. After learning this chee cheong fun last week, I thought it wasn't too difficult to attempt, so I went ahead to buy the necessary materials-cloth, tray and aluminium steamer. Then I started preparing the batter. Cut the necessary ingredients- char siew and spring onions. Then proceeded to make them. Alas, they didn't turn out well! It was either too thick, or they were all broken up while I tried removing them! It wasn't in one piece! Feeling disappointed, I decided not to finish the batter, and stopped after more than an hour struggling with it. By then, I had made quite a number of rolls already. And since I thought it was still edible, I distributed some to my sisters and parents, and kept some for myself. [My family members are very forgiving and they don't mind trying as long as it's edible. That's what families are for! :p]

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?