I heard from a baker yesterday that in SIngapore bakers use medium flour whilst
in the US, most bakers use strong flour. The flour in the Pandan Angel cake is
medium flour or even cake flour can be used. So if any one wants to use strong
flour, then please substitute about a tablespoon of it for cornflour or just
make sure that it's medium flour.

This is a reply to Seppo's question as to whether pandan essence comes from
pandan leaves. The answer is abolutely so. Abstracting pandan flavour from
pandan leaves is rather tedious. You have to pound the leaves or whizz it in
the processor or blender and then squeeze out the juice from the leaves. Most
of the time, I cheat a little by adding a bit of water to it to abstract more
leaf juice. It's easier to use pandan essence as it is easily available in most
shops in SIngapore. Where you come from, perhaps a Chinese shop might sell this
pandan essence. Sorry, can't help you at this point. Anyway, have you tried
orange flavoured angel cake? Just add in orange juice instead and some grated
orange zest. It's just as good and most importantly, FAT-FREE! Let me know if
you have any success looking for the pandan essence.