• Preheat oven to 170°C. Sift flour and baking powder, set aside.
• Separate your eggs, placing the whites in one clean and dry large bowl, and the yolks in another clean bowl.

Pandan Juice & Extract Mixture

• Start by making your natural pandan juice + extract at least one day in advance, following the steps HERE. You may opt to use 60ml of the pandan juice straight away, but I would suggest letting it sit overnight to allow the chlorophyll to sink to the bottom like shown in the image below.
  
• You will find the juice segregated into two layers the following day. Pour out the less concentrated juice into a clean bowl until you are left with the thick green layer at the very bottom as shown in image below.
  
• You should have approximately 27-30g of thick concentrated pandan extract. Add the less concentrated pandan juice from (2) to make up to a total of 60ml of pandan juice + extract. Stir the pandan mixture into the coconut milk, and set aside.

Egg Yolk Batter

• Using either a whisk to beat manually by hand, or flat beater on your stand mixer, combine egg yolks and sugar in a bowl and beat until mixture becomes light and colour turns pale.
• Add oil, stir to lightly combine. Then add the pandan and coconut mixture. Whisk until well combined. If using an electronic mixer, use the slowest speed setting.
• Add salt, followed by flour gradually in 4-5 folds, and mix until batter is well incorporated without any lumps. Set aside.

Egg White Meringue

• Using a stand mixer with balloon whisk attachment, beat egg whites on medium low speed until foamy then add in cream of tartar.
• When the mixture starts to get bubbly, add half portion of sugar and beat on high speed for 2-3 minutes. Reduce speed to medium-high then add remaining sugar gradually and beat until egg whites are glossy, with stiff peaks. When you lift your whisk, your egg white meringue would stand straight up with the tip slightly bent over. Also be sure to check the bottom of the bowl to ensure that there is no liquidy mixture – this is considered under-beating. Note that under-beating or over-beating the meringue mixture would cause the cake to either not rise, or it would rise and collapse.

Fold In

• Using a spatula, add ⅓ of meringue into egg yolk mixture and fold in lightly. You'd want to be as gentle as you can so as to ensure you do not deflate the egg whites too much.
• Add in another ⅓ of the meringue and fold – again, remember to be gentle. This is to ensure you'd achieve a fluffy cake.
• Finally add the remaining meringue and fold to incorporate completely. If your meringue is not completely homogenous with your egg yolk mixture, when the cake is baked, you would find white streaks.
• Pour batter into a 22cm/9" chiffon cake tube pan. The best chiffon cake pan to use is the aluminium pan with removable base. The non-stick ones are not suitable and DO NOT grease your chiffon cake pan.
• Knock the cake pan lightly on the tabletop to remove air pockets. If you skip this step, you may find holes within your cake after baking.
• Bake in preheated oven for 45 minutes. When cake is done, remove from oven and invert it on a wire rack, leaving it to cool. Please make sure the cake is left upside down until completely cool or the cake will collapse.
• Once cake has cooled completely, gently press onto the sides of the cake to loosen it up. Refer to my how-to video HERE to see how I do it. Alternatively, you may carefully run a palette knife or spatula around the sides of the cake to loosen it up before inverting onto a cake board or serving plate. The base of your cake, would be the top.
• Slice cake to your desired serving size, and enjoy.