The first recipe I ever tried making was Pandan Chiffon cake. I was about 13 then. I was an early adolescent about to discover the world. And I thought the world of Chiffon cakes was worth a shot. It was the latest craze in town then along with - if some of you can still remember - the so 70's Black Forest cake.
Guess what became of my Chiffon? It never saw the light of day. It did not rise. I tried to salvage it but it turned into some kind of pandan kuih. It was totally inedible..an outright failure.
I have learnt since then that baking needs a certain precision and methodical discipline. The density, viscosity, temperature, texture, salinity, timing etc all have to be accurate. Even the kind and size of baking trays matter. You need to know what you are doing.