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Preheat the oven to 160 degrees Celsius. Line a 17cm chiffon cake tin with 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.
Gently scoop 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.
Immediately invert to cool and carefully unmould when completely cooled.
You may choose to leave it plain or dust it with snow powder over a pretty stencil.