Pandan Chiffon Cake

Ingredients :
3 egg yolks
40 gm castor sugar
75 gm self raising flour sifted
1 tbsp olive oil
100 ml coconut milk
3-4 pandan leaves pounded with 4 tbsp water to get the pandan juice or 1 tsp pandan paste

3 egg white
40 gm sugar
1/2 tsp cream of tartar
Method :

1. Whisk egg yolks with sugar till creamy. Then add in olive oil, coconut milk and pandan paste. Mixed well and fold in the flour. Set aside.
2. Whisk egg white with sugar and cream of tartar till stiff.
3. Fold in egg yolks batter into the egg whites batter. Mixed well and pour into a chiffon cake pan. ( I used a 18 cm pan )
4. Bake at 180 DC for 40 minutes. Invert the cake pan over a cooling rack and let it cool completely. Once cooled use a sharp knife to separate the chiffon cake from the cake pan.

My first attempt: Project failed..