This recipe is adapted from the 'Sunday Time' newspaper cutting. I had read a good comments on this chiffon cake from Anncoo's Hobby and Tested & Tasted blogs so I didn't hesitate and give it a try.
However I added in extra 10g of cake flour as I realized that the pandan egg yolk batter is too watery than the usual egg yolk batter. I was worried that the chiffon cake can't rise evenly which will cause a lay of damp ring.
The chiffon cake turn out very well, soft like what others had commented. :)