Low Fat Pandan Cake

Indulge in the airy, fragrant charm of Low Fat Pandan Cake, a guilt-free twist on a beloved Southeast Asian dessert. Crafted with the natural essence of fresh pandan leaves and low-fat coconut milk, this chiffon-style cake boasts a moist, fluffy texture without the heaviness. Lightened with whipped egg whites and just the right touch of sugar, it offers a healthier option for dessert lovers. Perfect for any occasion, this cake combines a subtle sweetness with the signature green hue of pandan, making it as visually delightful as it is delicious. Serve it plain for a delicate treat or pair it with tea for an aromatic experience.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 10

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

Directions

Step 1

Preheat your oven to 170°C (340°F) and line a tube cake pan with parchment paper; do not grease the pan.

Step 2

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.

Step 3

In a large mixing bowl, combine the egg yolks, 50 g of sugar, low-fat coconut milk, and pandan juice. Whisk until well integrated.

Step 4

Sift cake flour, baking powder, and salt into the pandan mixture, and whisk until the batter is smooth and free of lumps.

Step 5

In another clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until frothy.

Step 6

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.

Step 7

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.

Step 8

Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any air bubbles.

Step 9

Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.

Step 10

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.

Step 11

Slice and serve the cake, enjoying its light and fragrant flavor.

Nutrition Facts

Serving size	(731.8g)

Amount per serving	% Daily Value*
Calories	1188.3

Total Fat 21.2g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 0g
Cholesterol 738mg	0%
Sodium 1413.8mg	0%
Total Carbohydrate 202.2g	0%
Dietary Fiber 3.2g	0%
Total Sugars 102.0g
Protein 43.6g	0%

Vitamin D 73.2IU	0%
Calcium 136.1mg	0%
Iron 3.8mg	0%
Potassium 795.8mg	0%

*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.

Source of Calories

Fat: 16.3%

Protein: 14.9%

Carbs: 68.9%