I would say that it’s easy to achieve a fluffy and soft Pandan Chiffon Cake once you get a couple of techniques right.
Firstly, you must be able to whip the meringue to stiff peaks. For this, you can employ a couple of hacks such as cream of tartar or a dash of lemon juice. However, simply whipping it with just sugar works just as well!
Second, you need to be able to fold the meringue into the cake well. If this is not achieved, you will have uneven egg white patches throughout the cake. You can achieve easier folding by first whisking 1/3 of the meringue into the cake. Then, fold in the remaining 2/3, it should be much easier!
Finally, the last hurdle will be to ensure the cake remains tall after it’s finished baking. I am not exactly sure what’s the science behind, but I’ve been taught by seasoned bakers to leave the cake upside-down. This technique has never failed me in keeping the cake height the same after baking!