Sponge cake / chiffon cake

I got new mold design and eager to try. I now it is said muffin mold but I want to make chiffon cake. ^_^ stubborn right?
Anyway I tried, but the first attempt is not so success. The taste is good, but it's not fluffy like usual chiffon cake.

I guess it is because I didn't really make the white egg stiff peak and I think because when I mixed the white egg to yolk mixture too long.
So the next day I tried again, this time round, I managed to make the white egg stiff peak and fold the stiff white egg to yolk mixture using spatula. and taraaaaaaaaaaa the result is awesome.

This is the recipe that I followed:
http://en.christinesrecipes.com/2011/06/pandan-chiffon-cake.html with 6 eggs instead of 5 eggs.

And the mold can be bought at MyTetep store at SGD$10.88 .

Happy baking...

Lesson learnt:
1. cream of tar tar is needed to make the white egg stiff peak if you didn't mix the white egg and yolk egg straight away.
2. you can mix the stiff peak white egg to yolk mixture using mixer but with lower speed and only in short time.