pandan chiffon cake

I am getting better and very much into chiffon cake, and today, I bake this Pandan chiffon cake but with coconut milk (normally people do not use, and I follow Christine's recipe). Anyhow, I think it taste better, the outer layer (like love letters, when u use coconut milk, you know the smell after baking).

You can see from picture one that the skin looks very even and golden in colour, but the problem is with me using too little panda juice, hence not green enough (and I do not like to use Pandan extract nor do I like to use colouring, hence my Pandan cake has further room of improvement needed. But overall, it taste quite good. 

Recipe:

• 5 egg yolks
• 20 gm caster sugar 
• 100 gm cake flour
• 1 tsp baking powder 
• 100 ml coconut milk
• 2 Tbsp pandan juice (see below for making pandan juice) 
• a few drops pandan essence/pandan paste, optional
• 3 Tbsp olive oil 

Ingredients of egg whites: 

• 5 egg whites
• 60 gm caster sugar 
• 1/2 tsp cream of tartar

• mix yolk, sugar, coconut milk together, then panda extract then the mixture of flour (flour, soda), and finally, olive oil.
• Once the egg whites ready, mix into the yolk mixture,
• Bake at 170 deg C then to 150C
• ready when needle inserted come out clean and dry.