Some of you has asked me, why is my chiffon cake is so nicely brown and is it due to the tube pan I used? So today I posted the image of the tube pans which I used all this while. The one on the left is 21cm (chiffon cake uses 4 to 5 eggs) and the right is 20cm (chiffon cake uses 3 to 4 eggs).
I think the answer lie on the oven or maybe my oven (above 12years old) heating element is old, so it heat up very fast and caused the cake to brown easily. As I had ever tried baking chiffon cakes and cakes using lower temperature for longer time (an extra 5-10mins more than the usual baking time) and the result still the same.