I seems to be hooked to baking chiffon cake these days, and has been looking at too many pandan chiffon cake. I saw the 汤面 method so frequently on fb and had a go at it. 1st try wasn't really a success, there were lumps of 'pandan bits' after baking and the texture was dense. Was going through my earlier pandan chiffon cake bakes and realised I did one similar method before, totally forgotten about it! Revisiting the recipe and yield more satisfactory result! Ingredients are almost the same, just a little difference in the method and it's more manageable for me. Yum yum!