Heat oven to 163°C.

Pulse the sugar in high-speed blender until fine powder is formed, then remove about 1 cup of sugar, add cake flour and salt, continue pulsing 6–8 times to aerate.

Using KitchenAid, add egg whites with cream of tartar with whisk attachment and beat over low speed, about 1 minute until frothy, then slowly add 1 cup of reserved sugar, continue whisking 6–8 minutes until medium soft peaks are formed, then remove bowl from mixer.

Using sifter, add contents from blender in 3 batches, carefully folding between each batch until batter is fully mixed, then divide the batter into 4 equal mixing bowls, then sift in each one as needed: pandan extract powder, mango extract powder, charcoal extract powder, and the other keep unflavored.

In ungreased tube pan, spoon each flavor of angel food cake batter, layering, to 75% full, then bake in 163°C oven for 40 minutes, cool flipped over on racks to room temperature, then remove, tear, and transfer to flat boxes for service.