Chiffon cake comparisons

I love doing these comparisons as research for my recipes. Having just finally bought an angel food pan for chiffon cakes, I’m eager to try it out. Now that I've had some experience beating meringue, I've also got more confidence to finally try chiffon out. All the baking temps are the same, at 170 deg C.

Earl grey
Here are 3 recipes and their features:
1) JOC
: http://www.justonecookbook.com/earl-grey-chiffon-cake/
- 17cm or 7" pan
- 3 eggs
- adds tea leaves in the cake

2) Domestic Goddess
: http://thedomesticgoddesswannabe.com/2014/08/earl-grey-chiffon-cake/
- She is fantastic, she worked out the proportions for 18cm to 25cm pans.
Now I just have to measure my pan! Oops!
- 18cm: 4 eggs; 21cm: 5 eggs; 23cm: 6 eggs; 25cm: 7 eggs What do I do if my pan is 26 cm?

3) Christine
: http://en.christinesrecipes.com/2014/10/earl-grey-tea-chiffon-cake.html
- makes milk tea
- 20cm or 8" pan
- 5 eggs
- adds tea leaves in the cake
- makes a slash on top halfway thru baking

Pandan
1) Jo the tart queen
https://jothetartqueen.wordpress.com/2012/11/10/pandan-chiffon-cake/
- 23cm pan
- 5 yolks, 6 whites

2) Kitchen Tigress
http://kitchentigress.blogspot.com.au/2011/03/pandan-chiffon-cake.html
- 21cm pan
- measures egg by volume
- bakes at 180 deg C!

3) Christine
http://en.christinesrecipes.com/2011/06/pandan-chiffon-cake.html
- 20cm pan
- 5 eggs

4) Ieatshootpost
http://ieatishootipost.sg/how-to-make-a-pandan-chiffon-cake/
- 25 cm pan
- 9 eggs

Black sesame
1) Christine
http://en.christinesrecipes.com/2013/02/black-sesame-chiffon-cake.html
- 20 cm pan
- 6 egg whites and 6 yolks
- uses black sesame powder. Cake doesn't come out black?

2) Baking language
http://www.bakinglanguage.com/?p=1571
- Adapted from Christine
- Adds charcoal to make cake black

3) Gin's Kitchen
https://ginskitchen.wordpress.com/2013/08/08/black-sesame-chiffon-cake/
- Also adapted from Christine

Orange
The only recipes that I could find with a 10" (ie 25cm) chiffon pan.

1) Mandy
http://mandysbakingjourney.blogspot.com.au/2013/11/orange-chiffon-cake.html
However she bakes at 180 deg C for 1 hour. Maybe because it's more 'wet' since it uses orange juice
- 6 egg yolks, 7 egg whites
- 10" or 25cm pan
- 130g juice

2) Joy of baking
http://www.joyofbaking.com/OrangeChiffonCake.html
- 6 egg yolks, 7 egg whites
- 10" or 25cm pan
- 180 ml juice
- Bakes at 170 deg C for 55 to 60 minutes

3) Rasa Malaysia
http://rasamalaysia.com/orange-chiffon-cake-recipe/2/
- 7 eggs
- Weirdly using self-raising flour rather than cake flour
- 60 ml juice
- 22cm pan

General tips
1) https://jothetartqueen.wordpress.com/2013/09/12/back-to-basics-how-to-make-the-perfect-chiffon-cake/
- the right aluminum pan with removable bottom. Never grease it.
- proper whisking in of egg whites to avoid heaviness or streaks of egg white.
- No opening during the first 20 minutes and don't keep the door open for too long, or it may deflate.
- Foil the top once you have achieved the right colour to prevent over-browning.

2) http://kitchentigress.blogspot.com.au/2012/05/pandan-chiffon-cake-step-by-step-video.html
- Whisk egg whites in bowl with straight not curved sides if you want it more moist!
- Stale egg whites whisk better than fresh ones which turn out grainy
- Skewer inserted should come out clean but needs further 5 to 7.5 baking time for the right crust color.
- Immediately once out of the oven, invert. If it falls out, game over. If it doesn't budge, it's over done. Ideally it should drop a bit but stay on.
- Scrape the pan when cutting out the cake, don't leave the tasty brown bits behind!

3) http://ieatishootipost.sg/how-to-make-a-pandan-chiffon-cake/
- use the right size pan. For a 9 egg recipe, use 25 cm. A pan that is too big will not rise proper.
- cream the egg yolk and sugar instead of just whisking. Also, beat in (with mixer) the sifted flour rather than just mix in with whisk. This makes it easier to fold in the meringue.
- Whisk the meringue to just before stiff peaks otherwise it is difficult to fold in
- Pour in the batter from one side of the pan only. Don't rotate the pan.
- Sharply tap the pan on the countertop but also use a chopstick to go around the sides.
- Elevate the cake far off the counter otherwise there will be condensation. You can drape a wet towel over the tin to speed up the cooling.
- Use a sharp (serrated) knife and press against the side of the pan. Use one movement only, don't saw.
- You can place in the fridge to cool completely before cutting as this helps the cake to stabilise and to cut neat slices.