The recipe is the same as the Pandan Coconut Chiffon Cake, except I added 2 TBsp of Matcha with warm water to dissolve. It took place of the Pandan juice.
*There is no baking powder added in my Chiffon Cakes
Are you still struggling with collapsed Chiffon Cake? Think of it this way - if your meringue does not have enough sugar and or have formed a nice stiff peak, then, it will not build a good structure to hold up during the baking and cooling. Also, if you don't have enough flour, the cake will collapse also. Many times, I have used my Kitchen Aid mixer to whip up the meringue. Although the mixer whipped up a beautiful shiny, foamy meringue, I noticed a bit more runny egg white left at the bottom of the bowl. Sure, I scrape the bowl... but have you tried to scrape the bowl in the middle of making meringue? You must have noticed the shrinkage of meringue as soon as your spatula touches the meringue. Your mind tells you ten thousand reasons that it's all in your head... you didn't see that. The Kitchen Aid's mixer bowl is not the best shaped bowl to assure all ingredients are mixed entirely and its whisk attachment is not the ideal shape, either. So, to tame both problems, learn to whip up meringue manually. You will tone your arm muscle and Learn the way of the Meringue - Soft peak, Firm peak, and Stiff peak. May the force of meringue be with you.