Pandan chiffon cake

Preheat the oven to 170C.
Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.
Whisk together the egg yolks, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.
Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.
Gently fold the egg white mixture into the cake batter until well incorporated.
Pour the batter into a 23cm tube pan (I think due to printing error this should be 18cm for 3 eggs) and bake for 40 minutes until the surface is browned.
Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.