Priscilla's Mother's Pandan Chiffon Cake

This cake is a killer. I haven't attempted it after learning from the shifu herself because I haven't gotten round to squeezing the pandan leaf for its juice. I tried, and I mortally wounded my thumb. No pandan essence maam!

9 eggs, yolk (don't break the yolks) and whites separated
1 small chinese bowl caster sugar
1 small chinese bowl plain flour (I wonder how it'll turn out if I use cake flour) + half tsp baking powder
1 small chinese bowl coconut milk (freshly squeezed from 1.5 coconuts)
3 tbs cooking/vegetable oil
1 tbs green colouring
3 tbs pandan juice
Half tsp cream of tartar

1. Beat 8 yolks for 5 minutes, then add half bowl sugar. Beat until creamy and light. Add in flour and baking powder and beat another 20 minutes. Set aside.

2. Beat the 9 whites intil risen, slowly mix in rest of the sugar (half bowl). Add in half tsp cream of tartar and beat until very dense, more than 10 minutes.

3. Mix oil, pandan juice and colour into coconut milk, and split this into 3 parts, mix with egg yolk mixture.

4. Mix yolk and white mixture, and pour into a chiffon cake tin (the one with the chimney in the middle). Bake at 180C til it turns light brown.

5. Once done, collapse the tin over a wine bottled, and let it cool completely before removing it from tin.