Recipes · Singaporean · Cakes
Pandan Cake
One serving has 291 kcal and 7 g protein, and at least a fifth of a woman's daily need of selenium (35%), choline (29%), riboflavin (25%) and phosphorus (21%). Ready in 60 minutes.
- Preparation: 20 min
- Cooking: 40 min
- Makes: 1 serving (94.1 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free
- Contains: alcohol, egg, gluten
Ingredients
- 15 g Egg yolks, raw
- 20 g Egg whites, raw
- 20 g Flour, all-purpose
- 15 g Sugar
- 15 g Coconut milk, canned
- 8 g Vegetable oil
- 0.5 g Baking powder
- 0.4 g Vanilla extract
- 0.2 g Salt
Method
- Makes 1 slice; multiply by 10 for a whole chiffon cake. Whisk the egg yolks with half the sugar, the oil, coconut milk and vanilla (traditionally pandan juice) until smooth, then fold in the flour, baking powder and salt.
- Whip the egg whites with the remaining sugar to stiff, glossy peaks.
- Fold the egg whites into the batter in two batches, keeping as much air in the mixture as possible.
- Pour into an ungreased chiffon tin and bake at 170 °C (340 °F) for 35-40 minutes until springy and a skewer comes out clean.
- Invert the tin immediately and cool completely upside down before unmolding, so the cake does not collapse.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 291 kcal | 14% |
| Carbohydrates | 31.5 g | |
| Water | 38.9 mL | |
| Fiber | 0.54 g | 2% |
| Protein | 6.9 g | 14% |
| Tryptophan | 0.08 g | |
| Threonine | 0.26 g | |
| Isoleucine | 0.35 g | |
| Leucine | 0.58 g | |
| Lysine | 0.4 g | |
| Methionine | 0.18 g | |
| Cystine | 0.15 g | |
| Phenylalanine | 0.36 g | |
| Tyrosine | 0.26 g | |
| Valine | 0.41 g | |
| Histidine | 0.17 g | |
| Fat | 15.4 g | |
| Monounsaturated | 3.7 g | |
| Polyunsaturated | 5.3 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.7 g | |
| Saturated | 5.5 g | |
| Trans-Fats | 0.05 g | |
| Cholesterol | 163 mg | |
| Calcium | 63.5 mg | 6% |
| Copper | 0.08 mg | 9% |
| Iron | 1.9 mg | 11% |
| Magnesium | 14.5 mg | 5% |
| Manganese | 0.26 mg | 14% |
| Phosphorus | 147 mg | 21% |
| Potassium | 104 mg | 2% |
| Selenium | 19.3 µg | 35% |
| Sodium | 160 mg | |
| Zinc | 0.58 mg | 7% |
| Thiamin (vitamin B1) | 0.19 mg | 17% |
| Riboflavin (vitamin B2) | 0.27 mg | 25% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.6 mg | 12% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 61.4 µg | 15% |
| Cobalamin (vitamin B12) | 0.31 µg | 13% |
| Choline | 125 mg | 29% |
| Vitamin A | 57.1 µg | 8% |
| Vitamin C | 0.15 mg | 0% |
| Vitamin D (D2 + D3) | 32.7 IU | 5% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 14.9 µg | 17% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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