Pandan Chiffon Cake

I made it because I was be anxious about thisa cake, the taste and the color.
I like green. That's why I made it.
After I made, I said "Yes, I like this cake, the taste and green ;)".

For you guys, who want to make this cake, I share the recipes below that modified by me. The original recipes I found here.

Ingredients:

8 eggs, separated, 1 1/4 cups granulated sugar, 3/4 cup liquid vegetable oil, 1 tsp vanilla extract, 3/4 cup coconut milk, 1 tbsp SP, 1/4 tsp pandan extract, 1 cup cake flour, 1 1/2 teaspoons baking powder, 1/2 tsp salt, 1/2 tsp cream of tartar

How ?
1). Preheat oven to 180 degrees C.

2). In a small bowl, combine coconut milk , and SP. Add the green food coloring. Set aside.

3). With an electric mixer, beat the egg yolks, sugar, vegetable oil and vanilla until well combined. Beat in coconut milk mixture.

4). Combine flour, baking powder and salt. Sift cake flour, baking powder and salt mixture three times into a large bowl. Make a well in the center of sifted dry ingredients, and whisk egg mixture into the flour mixture.

5). With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until firm peaks form. Fold the beaten egg whites into the flour/egg yolk mixture in two batches using a balloon whisk.

6). Gently pour the batter into 23 cm ungreased tube. With a spatula, spread batter to even out top. Bake in preheated 180 C oven for 45 minutes or until the cake feels spongy to the touch.

7). Remove cake from oven, and carefully invert the pan (upside down) onto a cooling rack. Do not remove cake from pan until completely cooled. Once cake has cooled, run a spatula around the sides and center tube of the pan to release the cake. When you are ready to slice the cake, use a thin sharp knife with serrated blade, and cut with a "sawing" action opposed to slicing through the cake.

8) Served with a cup of tea in the morning. Yummmyyyy...