Pandan Chiffon Cake

I have always been baking chiffon cakes using an ordinary spring form tin. But now that I have a chiffon tube from Indonesia, courtesy of my sister, I tried this recipe from Ching. The cake turned out to be tall, in fact taller than my tin, good thing I didn't submit to the temptation of adding another egg, and taste great. I replaced the coconut milk with Carnation milk - coconut flavoured (98% fat free!). The texture is somewhat denser than other recipes I have tried. Great recipe. Thanks Ching.