My family loves chiffon cake especially pandan flavour. This time I experimented it with using milk and normal plain flour. It taste still very nice, just can't get the smooth surface. Conclusion is using cake flour- low protein flour for the best result. Using fresh milk in stead of coconut milk will lack of aroma of coconut milk but you will get lighter flavour.
Pandan Chiffon Cake - I inverted it immediately after removing from oven to prevent collapsing
Pandan Chiffon Cake after 1 hour.
Pandan Chiffon Cake