I am still searching for that perfect pandan chiffon cake. I am playing around with the original recipe I used. In fact, taste-wise, I think it is perfect. But I just cannot stand that it is like earthquake every time I take the cake out of the oven! Someone suggested that, instead of stiff peaks, maybe I should stop beating the egg whites at medium peaks. Unfortunately, it didn’t work for me. Not only did the top of the cake cracked during baking, I find the texture of the cake turned out to be more dense than I would have liked. Looks like it is back to the drawing board.