Pandan Chiffon in healthy version

Pandan Chiffon Cake is so welcome in my family, everyone begging to bake it again, this time I use connie's recipes which origins by Alex Goh. This recipes contains no santan --- coconut milk but using water. Results is still nice.........

Source: Connie

Ingredient:
(A) 4 yolks
70g sugar
1/4 tsp salt
(B) 85ml oil
115ml water
1/2 tsp pandan paste
(C) 150g cake flour
1tsp baking powder
(D)4 egg whites
70g sugar
1/2 tsp cream of tartar

Method:
1. Whisk (A) with hand till sugar is dissolved, add in (B), mix well and finally fold in sifted (C).
2. In another clean bowl, beat (D) till stiff. Fold in 1/3 of egg whites into yolk batter, mix well and then pour into remains egg whites and mix well.
3. Bake immediatelly in preheated oven 170 degree celcious for 40-45 minutes. Invert immediately after done.