Real pandan juice chiffon

For this recipe, I relied on my usual favourite, DMG. She has two recipes - one that uses pandan paste which I find hard to procure, and the natural method using pandan juice. I decided to use the latter recipe. She uses coconut oil and it gives the cake a lovely fragrance.
http://thedomesticgoddesswannabe.com/2017/08/pandan-chiffon-cake-pandan-juice-method/

This is another recipe by one of my favourite bloggers and very carefully explains his method. It's also for a 25cm chiffon
http://ieatishootipost.sg/how-to-make-a-pandan-chiffon-cake/
The difference is that he uses baking powder and also paste but not real pandan juice, and there is a lot more liquid in his recipe. In terms of baking tips, I didn't follow all his advice as I find that it doesn't really all work in my experience. Interestingly, he only bakes for 55 minutes at the same temp even though there's more liquid, whereas DMG bakes for 65 minutes. I have found that her cakes tended to be a bit burnt on the top and I've always needed to tent it in the last 15 minutes. I might try his recipe next time.

Ingredients
6 eggs, separated
138g sugar
70ml of pandan juice
90ml coconut milk
50ml coconut oil (or replace with a neutral tasting oil)
145g cake flour
½ tsp vanilla
pinch salt
⅛ tsp vinegar

Quite flat

Method
1. To make the juice, snip the leaves into a blender. Add just enough water to blend. Sieve into an airtight container to store overnight. The denser juice will settle at the bottom. The next day, carefully pour off the top watery layer.
2. Separate the eggs straight from the fridge.
3. In the yolks, add 30g of sugar and beat until pale. Add the coconut oil and beat until pale.
4. Add the coconut milk and salt, and combine with a whisk.
5. Sift in the flour and fold in. Set aside.
6. In a very clean bowl, beat the egg whites until opaque on low speed. Add the sugar in 3 batches and beat in between. Once all the sugar has been added, add the vinegar. Turn up the speed and beat until stiff peaks.
7. Add ⅓ of the meringue to the batter and gently combine with a whisk. Add the second third and even more gently combine to avoid knocking out the air.
8. Finally, pour all the batter into the remaining third of meringue and this time with a spatula, very carefully fold in by rotating the bowl in 1 direction only.
9. Drop the bowl on the table top to knock out the bigger bubbles. Pour into the pan from one side. the batter should spread.
10. Using the spatula, spread the batter evenly away from centre funnel. Run the spatula in a zigzag manner around the batter and especially around the sides of the pan and funnel. This breaks up the smaller bubbles. Drop the tin from a height several times to knock out more air bubbles.
11. Bake at 170 deg C for 65 minutes. Tent with foil in the last 15 minutes if the cake gets too brown.
12. Invert the tin over a pan so that it hangs upside down so that the cake doesn't deflate.
13. Once totally cooled, cut out the cake from the tin. Store in an airtight box.

No green color, no pandan smell or taste

Recipe feedback
- This has no taste or smell of pandan at all. I was pretty disappointed because it tasted like vanilla chiffon cake. Thank goodness I had added the coconut oil and vanilla, otherwise there would be no taste whatsoever! It also has no green colour. I think the use of pandan paste or essence is inevitable.
- This cake was a tad denser than the normal chiffon I am used to. I wonder if this had to do with the coconut oil and coconut milk. But still very very moist.

Update 11 July 20: Because the first pandan juice chiffon was so anemic, I decided to try making the pandan juice again. Snipped up 10 pandan leaves, put them in the food processor with 70ml of water, then poured it into muslin and squeezed it. I did drop in 3 drops of pandan essence just to give it a better colour.

Updated 20 Sep 20: Updated recipe here: https://simmetra.blogspot.com/2021/09/pandan-juice-and-paste-chiffon.html

Slight crack

Prettier!