Vietnamese · Dessert
Vietnamese Pandan Yogurt Cake
A light Vietnamese-style yogurt sponge built on greek yogurt and coconut milk in place of butter, finished with a quick lime-tossed raspberry topping for fibre and brightness without piling on calories.
$1
15 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
223Calories
6.9gProtein
7.8gFat
31gCarbs
11.4gSugar
1.9gFiber
151mgSodium
95mgChol
1.8gSat Fat
122mgPotassium
59mgCalcium
1.5mgIron
0.3mcgVitamin B12
6.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
German Pilsner
local
Vietnamese Iced Coffee with Condensed Milk
international
vegetarian
sweet-spot
Instructions
1
Preheat oven to 160C and line the base of a 10cm/4 inch round cake tin with parchment.
2
Separate the eggs; whisk the yolks with the sugar until pale, then beat in the greek yogurt, coconut milk, vegetable oil and vanilla extract until smooth.
3
Sift the cake flour, cornstarch and baking powder together and fold gently into the yolk mixture until just combined.
4
In a clean bowl, whisk the egg whites to soft peaks, then fold into the batter in two additions, keeping as much air as possible.
5
Pour the batter into the prepared tin and bake for 24-26 minutes until risen and a skewer comes out clean.
6
Cool the cake in the tin for 5 minutes, then turn out onto a wire rack and cool completely.
7
Toss the halved raspberries with the lime juice and spoon over the cooled cake just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted cake flour
- 11 egg, separated (50g)
- 0.6 oz18g sugar white
- 1.4 oz40g greek yogurt
- 0.7 oz20g coconut milk drinking
- 0.3 oz8g vegetable oil
- 0.1 oz2g baking powder
- 0.1 oz2g vanilla extract
- 0.1 oz4g cornstarch
- 1.6 oz46g halved raspberry
- 0.1 oz4g lime juice
