Find Thi Le's pandan chiffon cake recipe on the Melbourne Food and Wine Festival website. Once found, provide the full recipe title, list the first five ingredients, and identify the main cooking method used for its preparation.
Navigate to the 'Recipes' section of melbournefoodandwine.com.au. Locate and click on the 'Thi Le’s pandan chiffon cake' recipe. Scroll down the recipe page to view the full details. Identify and state the complete title of the recipe. List the first five ingredients as they appear in the ingredients section. Determine and state the main cooking technique used for the recipe.
The recipe's full name is identified as 'Recipe: Thi Le’s pandan chiffon cake'. The first five ingredients listed are '8 egg yolks', '200 g (7 oz) caster sugar', '100 ml (3½ fl oz) pandan juice (see notes)', '50 ml (1¾ fl oz) coconut cream', and '60 ml (¼ cup) vegetable oil'. The primary cooking method is identified as 'baking'.