In season three of MasterChef Australia last year, Chef Dan Hong set a Pressure Test featuring Pandan Chiffon Cake (episode 32, June 6, 2011). That chiffon cake was baked in a large square tin and his recipe was never published online, and I did not buy the season 3 official cookbook so I don’t know if that recipe was published in there or not. However I have wanted to try a version like that using square tin since that episode but never got around to it until now.
I decided to use a recipe from Alex Goh’s Creative Making of Cakes cookbook, and it is the more traditional American-style chiffon cake as it has a higher flour ratio when compared to the softer Japanese-style chiffon cake. Therefore I thought it has a better chance of success being baked in a square tin and not having to cool upside down. The result was not too bad, it did shrink a bit but I think it was mainly due to the addition of the baking powder in the recipe. Next time, I will omit the baking powder so the cake does not rise too much so it will not shrink as much.
The cake rose very high due to the use of baking powder.
The cake just out of the oven.
The cooled cake has shrunk back.