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Preheat the oven to 160 degrees Celsius. Line a 17cm chiffon cake tin with homemade cake strips. Set the rack to second lowest position in the oven.
Prepare the egg yolk batter. Whisk egg yolks and sugar until pale and all sugar has dissolved. Add oil and whisk until well combined. Add coconut cream, vanilla extract and pandan flavoring and mix well. Gradually sift in black glutinous rice flour, charcoal powder and salt. Whisk until no trace of flour can be seen.
Prepare the meringue. In a clean metal bowl, use an electric mixer to beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Gently fold in the meringue one third at a time using a spatula.
Tap the mixing bowl a few times on the table then slowly pour the batter into the chiffon tin and run a chopstick around to pop any air bubbles.
Bake for 20 minutes, reduce the oven temperature to 150 degrees Celsius and bake for another 20 minutes. Reduce the temperature to 140 degrees Celsius and bake for 10-20 minutes or until the cake springs back when lightly pressed with a spatula.
Immediately invert to cool and carefully unmould using a spatula when completely cooled.
Decorate it as you wish or leave it plain. Refrigerate it before serving as a refreshing dessert. Best to consume it within three days.