Low Sodium Pandan Cake

Delight your senses with this Low Sodium Pandan Cake, a light and airy treat infused with the natural fragrance of fresh pandan leaves and the creamy richness of coconut milk. Perfect for those seeking a flavorful yet heart-conscious dessert, this cake combines soft, chiffon-like layers with a stunning green hue derived from fresh pandan extract. The recipe uses minimal sodium, relying on the balanced mix of egg whites and cream of tartar to create its signature fluffy texture. Ideal for small gatherings or tea-time indulgence, this cake is best served plain or topped with a dusting of powdered sugar to let its delicate tropical flavors shine. With no artificial flavorings and easy-to-follow instructions, this luscious pandan cake delivers a healthier twist on a classic favorite.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a medium bowl, sift together the cake flour and baking powder.

Step 4

Separate the eggs, placing the egg whites in a large mixing bowl and the yolks in a separate bowl.

Step 5

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.

Step 6

Gradually add the sifted flour mixture to the wet ingredients, whisk until the batter is smooth and lump-free.

Step 7

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.

Step 8

Gradually add the remaining sugar to the egg whites, continuing to beat until you achieve stiff peaks.

Step 9

Gently fold the meringue into the pandan batter in three additions, being careful not to deflate the mixture.

Step 10

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 11

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 12

Once baked, immediately invert the cake pan onto a wire rack and let it cool completely in the pan, upside down.

Step 13

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

Serving size	(623.4g)

Amount per serving	% Daily Value*
Calories	1555.1

Total Fat 65.7g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 28.4g
Cholesterol 744mg	0%
Sodium 752.7mg	0%
Total Carbohydrate 214.8g	0%
Dietary Fiber 3.9g	0%
Total Sugars 108.9g
Protein 36.5g	0%

Vitamin D 160IU	0%
Calcium 171.6mg	0%
Iron 5.9mg	0%
Potassium 802.8mg	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: 37.0%

Protein: 9.1%

Carbs: 53.8%