Low Fat Pandan Cake
Delicate, light, and irresistibly fragrant, this Low Fat Pandan Cake offers a healthier take on the traditional Southeast Asian dessert without compromising on taste. Infused with the vibrant aroma of fresh pandan leaves and enriched with low-fat coconut milk, this chiffon-style cake boasts a fluffy texture and a captivating green hue that’s all-natural. Made with egg whites, cake flour, and minimal sugar, it’s a low-fat treat perfect for guilt-free indulgence. Each bite melts in your mouth, delivering a subtle sweetness and tropical flavor that pairs wonderfully with tea or coffee. Whether you’re managing your diet or simply craving a delightful dessert, this pandan cake is sure to become a favorite. Perfect for gatherings or everyday enjoyment, this recipe highlights wholesome ingredients and is easy to follow, making it ideal for home bakers who want a light yet flavorful creation.
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Recipe Information
Ingredients
- 10 pieces Pandan leaves
- 120 ml Water
- 6 large Egg whites
- 100 g Sugar
- 4 large Egg yolks
- 100 ml Low-fat coconut milk
- 120 g Cake flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 0.5 tsp Cream of tartar
Instructions
Preheat your oven to 170°C (340°F) and line a tube cake pan with parchment paper; do not grease the pan.
Rinse the pandan leaves under running water and cut them into small pieces. Blend the pandan leaves with 120 ml of water until smooth, then strain the mixture through a fine sieve to extract the pandan juice. You should have about 60 ml of pandan juice.
In a large mixing bowl, combine the egg yolks, 50 g of sugar, low-fat coconut milk, and pandan juice. Whisk until well integrated.
Sift cake flour, baking powder, and salt into the pandan mixture, and whisk until the batter is smooth and free of lumps.
In another clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until frothy.
Gradually add the remaining 50 g of sugar to the frothy egg whites while continuing to whisk. Increase the speed to high and whip until stiff peaks form.
Gently fold one-third of the meringue into the pandan batter to lighten it, then carefully fold in the remaining meringue in two separate additions until evenly combined.
Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool upside down in its pan on a wire rack to prevent it from collapsing. Once completely cool, run a knife around the edges to release from the pan.
Slice and serve the cake, enjoying its light and fragrant flavor.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 102.0 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
