Bailey's Chiffon Cake by Cheryl Lam

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I used my pandan cake recipe below except that instead of 100ml coconut milk/ cream, I used 100ml Bailey's Irish Cream. But I am not sure why it didn't rise as much as my PCC. Next time I shall reduce the Bailey's to 80ml...... The coconut cream and Bailey's cream have different densities, perhaps? I wonder if I should increase the oil too?

Still, the BCC is fluffy and oh so fragrant. It is an excellent way to imbibe alcohol without fear of getting drunk! 😁

Bailey's chiffon
- 21cm chiffon pan
- oven 160C for 60min

(A)
5 eggs whites
70g fine castor sugar
1/4 tsp cream of tartar

(B)
5 egg yolks
30g fine castor sugar
50g corn oil
100ml Bailey's Irish cream
1/2 tsp baking soda
100g Top Flour from Prima
1/8 tsp salt (just a pinch)