Pandan Chiffon Cake - 3rd attempt

To address the cracked top problem I encountered (and also to prevent wastage), I halved the recipe as I suspected my cake pan may be too small. I also reduced the oven temperature as I observed my cake top browns too quickly. In addition, I also diluted the coconut cream as the sides of the previous 2 cakes turned out damp. Despite the above corrective measures...my cake top still cracks!! :'( I'm lost. The cake also shrank and fell out of the pan while cooling (inverted).



It's not fluffy enough according to my standards. Hmmm perhaps my egg white was too stiff resulting in trapped air bubbles not well released? This cake was ready in 30mins. Perhaps I should maintain the 40mins baking time? I'll attempt again.. ;)