Sift flour and baking powder and set aside.

Combine egg yolk with 2 tablespoon of sugar from the 120g sugar ib a mixer (we prepared earlier)..use speed 2 for 2 minutes

Add in olive oil and continue same speed 2 minute

Add in coconut milk, pandan mixture, salt and flour and continue to mix until well combined.

Transfer to another bowl and set aside.

In a clean mixer bowl, combine egg whites, cream of tartar, cornstarch and salt

Speed 3 for 5 minutes..

While mixing, add sugar gradually.

Once it reaches meringue like.stop the mixer

Transfer 1/3 of egg white mixture to the egg yolk mixtures and fold in to combine

Continue the process until all egg whites mixtures used up

Transfer mixture to chiffon mould and bake for 50 to 60 min in 160 degrees temperature

Once its done, remove cake from oven and turn it upside down on a cooling rack

Remove cake from the mould after an hour or two(completely cooled)