If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here! Thank you 😊   Amount of coriander Because I love coriander, I have tried and tested this recipe with varying amounts of coriander. For me, I found the sweet spot at 15g which gave a gentle yet sufficiently robust coriander fragrance without compromising the fluffiness of the chiffon. I have used as little as 5g of coriander and the chiffon still turned out soft and velvety albeit with a very much milder herb taste, which didn’t quite make it for a coriander fan like me. However, it was perfect for my kids as they do not like coriander and the lighter tang was more suited to their palate. They ate it! So perhaps for the little ones, 5g might be ideal to get them started on trying this vegetable. Coconut milk or water? The purist in me wanted to omit using coconut milk entirely. I tried substituting with water in the hope of baking a quintessential coriander chiffon with its aromatic herb flavor. The result? You might as well just have a salad 🙄 ... the coriander taste was too raw and too strong. Hence the coconut milk remains but just enough to tone down the pungency of the coriander and to provide a soft coco-nutty fragrance. Use the right chiffon cake pan Chiffon cakes are best baked in a tube pan as the batter needs to cling to the sides of the pan to rise, giving that nice height and airy crumb. The tube pan’s tall sides provide exactly the needed surface which helps the chiffon to rise tall and straight. For this same reason, make sure the pan you are using is NOT non stick. And whatever you do, DO NOT GREASE the pan. And don't worry about the slight cracks on top; that would actually be the bottom of the cake once it is removed from the pan. The best tube pans are made of aluminum with a removable base. For something similar, check out here. How to get the perfect meringue The key to baking a great chiffon cake is to have the right meringue. #1 Use egg whites @room temperature. Whilst eggs are best separated when cold, let your whites sit out and come to room temperature. Whites @room temperature create greater volume and give a good meringue when whipped. #2 Fat-free please. Make sure your whisking gear and bowl are clean and free of grease. Any hint of grease can cause the meringue to fail to whip up properly. I find using a metal or glass bowl works best. Plastic bowls do not work so well as they tend to absorb grease. Another handy tip is to wipe down your whisk and bowl with a bit of vinegar to remove any grease.  #3 Slow and steady does it. This is the key rule for whisking a stable meringue. Start slow whipping the whites until foamy. Up the speed slowly so that you do not over-beat and gradually add the sugar. Once the sugar is added, switch to high speed and whip until the meringue is thick and glossy. #4 Be careful not to under or over whip the meringue. The ideal stiff peak stage for making chiffon cake is somewhere between medium and firm stiffness. How do you recognize that? As you lift the whisk with the meringue, it should hold a firm shape and droop just a bit. Basically, it looks a bit like a hook at the tip, a small but firm half curl. I know... the meringue sounds like such a diva but once you have whipped it up a couple of times, you should get the hang of knowing when it’s just right, so persevere! Cool upside down Why? Because the lofty structure of a chiffon is not sturdy until it cools—which is why the cake must be cooled upside down in its pan so that it stretches downward, or otherwise it will collapse. Once removed from the oven, immediately invert the pan over a bowl. Or if you are using a tube pan with ‘feet’, invert the pan over a cooling rack. Keep the chiffon in this position until it is completely cooled. Gently does it ... A chiffon cake attains its airy crumb very much from the air in the whipped egg whites. Always whisk and mix gently so as not to deflate the air in the meringue. I find it useful folding with a whisk as the meringue incorporates well and with minimal loss of volume. To reduce air pockets in the batter, so that there are no big gaping holes in the chiffon, after filling the pan with the cake batter, I also like to tap the pan gently on the work station and run through the batter gently with a skewer. You can check this out @3:25 to 3:33 min. of the recipe vid. Storage This coriander chiffon cake is best kept in an air-tight container and chilled for freshness. It remains soft and fluffy, chilled, and tastes delicious straight out of the refrigerator. This can keep for 4-5 days, stored airtight and chilled.