Third attempt at pandan chiffon cake

I am so in love with pandan chiffon cake that I had to bake it for the 3rd time. I think I have perfected it minus the look lar :P

First of, I bought a proper angel cake tin meant for chiffon cakes through the internet. It is aluminium and the bottom can be removed which makes it easier to take the cake out. Non stick tins are ineffective for chiffon cakes because the cake won't be able to rise on the sides creating an unbalanced cake.Next is to use CAKE flour. It is very important to use cake flour as it creates the light, soft and fluffy texture. It was quite a task getting cake flour in the shops. Woolworths, Coles Express etc do not stock it surprisingly. I went looking in the Asian supermarts but even that was difficult. After visiting about 8 of them I finally found one Asian shop that did. Cake flour texture is so different to normal plain flour. It is very soft, fine, fluffy and white, however it still needs to be sifted.

I also bought a proper silicone spatula to fold the cake mixture instead of using a spoon. It is very important to fold in the beaten egg white mixture gently. For once, my pandan cake has risen properly, in fact nearly to twice its original height.