Pandan Chiffon

This is the best Pandan Chiffon cake I ever bake, it is very moist (no densed or wet) yet fluffy n light. The original recipe is from Kiamnianwong's recipe which uses 6 egg yolks and 9 egg whites. For some some reason i like to use up all my eggs. I do not like them to lie in the the fridge for too long ^_^. So for this recipe is from Kitchen Tigress 

recipe modified from Kitchen Tigress (I have double the recipe to use on my 23 cm tube pan) 190g Pandan Juice and coconut milk (blend about 10 leaves of pandan leaves with water, if using coconut powder else with coconut milk ) [A] 6 egg yolks 60g sugar (I reduced from 100g sugar) 120g oil 200g cake flour 2 tsp baking powder 1/4 tsp salt [B] 6 egg whites 100g sugar 1/2 tsp cream of tartar Method 1. Preheat Oven 160C 2. Blend the pandan juice wit coconut milk and weight 190g set aside 3. Mix the egg yolk and sugar until thick n fluffy 4. Add in the rest of [A] together with pandan coconut juice and whisk until combined 5. Mix egg white until frothy then gradually ad in sugar continue mix at high spead until turn white, add in cream of tar tar 6. Continue mix at high speed until stiff peak (bowl can turn upside down) 7. Bake at preheated oven 160C for 50 min to  1 hour