Low Sodium Pandan Cake
Delight in the delicate flavors of Southeast Asia with this Low Sodium Pandan Cake, a vibrant dessert that’s as visually stunning as it is delicious. Infused with the earthy, aromatic essence of fresh pandan leaves blended into rich coconut milk, this fluffy cake offers a tropical twist on a classic chiffon-style dessert. Perfect for those looking to reduce their sodium intake without sacrificing flavor, this healthier option features no added salt and relies on the natural sweetness of granulated sugar and pandan's fragrant profile to shine. A soft meringue folded into the batter ensures a light, airy texture, while baking the cake upside down retains its signature height and fluffiness. With just a touch of cream of tartar for stability, this silky-smooth treat is perfect for celebrations or an indulgent afternoon snack. Serve plain or with a sprinkle of powdered sugar for a dessert that tastes as good as it looks.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 125 grams Cake flour
- 1 teaspoon Baking powder
- 100 grams Granulated sugar
- 50 ml Vegetable oil
- 120 ml Coconut milk
- 5 leaves Fresh pandan leaves
- 4 units Large eggs
- 0.5 teaspoon Cream of tartar
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lining the bottom with parchment paper. Do not grease the pan.
Wash the pandan leaves and blend them with the coconut milk until smooth. Strain the mixture through a fine sieve to extract the pandan-infused coconut milk. Set aside.
In a medium bowl, sift together the cake flour and baking powder.
Separate the eggs, placing the egg whites in a large mixing bowl and the yolks in a separate bowl.
To the egg yolks, add the granulated sugar and whisk until the mixture becomes pale. Slowly add the vegetable oil and pandan-coconut milk mixture, whisking until well combined.
Gradually add the sifted flour mixture to the wet ingredients, whisk until the batter is smooth and lump-free.
In the large mixing bowl with egg whites, add the cream of tartar. Beat the egg whites with an electric mixer at medium speed until soft peaks form.
Gradually add the remaining sugar to the egg whites, continuing to beat until you achieve stiff peaks.
Gently fold the meringue into the pandan batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, immediately invert the cake pan onto a wire rack and let it cool completely in the pan, upside down.
Once cooled, run a knife around the edges of the cake to release it from the pan. Serve plain or with a light dusting of powdered sugar.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 108.9 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 803 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.
