Freedom Bake: Best Pandan Chiffon Cake

Started baking Pandan Chiffon Cake when one my girlfriend introduce it to me. It's simple to bake but there is a need to follow the steps very carefully.

Chiffon cake is egg white rich cakes that stays light and soft even when fridged.
The 'air' that is in the whisked egg whites are the main rising agents.
Hence it is important to not over whisk them or deflat them while folding into the pandan mixture..

Recipe adapted from
http://thepleasuremonger.wordpress.com/?s=pandan+chiffon+cake

Pandan Chiffon Cake
(for a 22cm chiffon cake tube pan)

Group A:
70g plain flour
20g corn flour
1 teaspoon baking powder
1/2 teaspoon salt

Group B:
4 egg yolks
50g caster sugar

Group C:
80ml coconut milk
60ml sunflower oil
1 teaspoon vanilla extract
1/2 teaspoon pandan essence

Group D:
5 egg whites
50g caster sugar
1/2 teaspoon cream of tartar
10g rice flour

Honestly I have tried about 5 different kind of recipes from different baking blog. But I love the texture of the cake that this recipe gave! It rises evenly, the density of the cake is just right and the texture is just better than my other attempts..