Easy High-Protein Pandan Chiffon Cake with Cheesecake Frosting (197g Protein Batch)

Easy High-Protein Pandan Chiffon Cake with Cheesecake Frosting (~197g Protein Batch)

Stop choosing between traditional Asian bakery flavors and hitting your daily fitness goals. This vibrant green pandan sponge cake utilizes a chiffon-style whipped egg white technique to stay light and fluffy, layered with a rich sugar-free cheesecake frosting that packs nearly 200g of protein across the entire cake.

📊 Macro Summary

• ⚖️ Serving Size: 1 Slice (Makes 8 large slices / 2-layer 9" cake)

• 🔥 Calories: 317 kcal (2,538 kcal full batch)

• 💪 Protein: 24.6g (197g full batch)

• 🌾 Carbs: 46g total carbs (370g full batch, excluding allulose)

• 🥑 Fat: 2.1g (16.5g full batch)

🛒 Ingredients

Pandan Chiffon Cake Base (2 x 9-Inch Pans):

• 🌾 360g self-rising flour

• 🍬 200g granulated allulose (or zero-calorie sweetener of choice)

• 🥄 4g baking powder (1 tsp)

• 🧂 2g fine sea salt (¼ tsp)

• 🥚 2 large whole eggs (100g, separated into whites and yolks)

• 🥛 200g liquid egg whites

• 🥣 250g 0% plain Greek yogurt

• 🥛 280g unsweetened almond milk

• 🌿 25g pandan paste/extract

• ✨ 8g vanilla extract

High-Protein Cheesecake Frosting:

• 🥣 1,000g 0% vanilla Greek yogurt (thick/strained)

• 🍰 42g Sugar-Free Cheesecake Instant Pudding Mix (1.5 boxes)

• 🍬 1 packet Sweet'n Low (or 1–2 tbsp powdered sweetener to taste)

• ✨ 5g vanilla extract (1 tsp)

🥣 Step-by-Step Instructions

1. Preheat & Prep Pans: Preheat your oven to 350°F (175°C). Line the bottoms of two 9-inch round cake pans with parchment paper and lightly coat the sides with non-stick baking spray.

2. Whip the Egg Whites (Chiffon Technique): In a large, clean, oil-free bowl, combine the 200g liquid egg whites and the 2 separated egg whites from the whole eggs. Using an electric hand mixer, whip on medium-high speed until stiff, glossy peaks form (about 3–4 minutes). Set aside.

3. Mix the Wet Base: In a separate mixing bowl, whisk together the 2 egg yolks, 250g plain Greek yogurt, 280g unsweetened almond milk, 25g pandan paste/extract, 8g vanilla extract, and 200g granulated allulose until smooth and vibrant green.

4. Combine the Batter: Sift the 360g self-rising flour, 4g baking powder, and 2g fine sea salt into the green wet mixture. Whisk gently just until no dry flour streaks remain (do not overmix).

5. Gently Fold the Whites: Add one-third of the whipped egg whites into the green batter and gently fold with a rubber spatula to lighten the base. Add the remaining whipped egg whites in two batches, folding in slow circular motions from bottom to top until evenly incorporated without deflating the air volume.

6. Bake: Divide the batter between the two prepared 9-inch cake pans. Tap the pans lightly on the counter once to release large air bubbles. Bake at 350°F for 25–28 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool Completely: Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely to room temperature before frosting.

8. Whip the Cheesecake Frosting: In a large mixing bowl, combine 1,000g thick vanilla Greek yogurt, 42g sugar-free cheesecake pudding powder, sweetener, and 5g vanilla extract. Beat with your hand mixer on medium speed for 1–2 minutes until thick, creamy, and glossy.

9. Assemble & Layer: Place the first cooled pandan cake layer on a serving platter. Spread roughly one-third of the frosting evenly across the top. Place the second cake layer on top, then frost the top and outer edges with the remaining cheesecake frosting. Slice into 8 generous portions and serve chilled.

💡 Macro Tweaks & Baking Tips

• Why the Chiffon Method Matters: High-protein and low-fat batters are naturally heavier than standard bakery cakes. Whipping the egg whites separately into stiff peaks traps micro-air bubbles, giving you a tender, airy sponge crumb rather than a dense brick.

• Sweetener Selection: Granulated allulose works best here because it retains moisture and bakes identically to real sugar without leaving a cooling aftertaste.

• Storage: Store frosted cake slices in an airtight container in the refrigerator for up to 5 days. Chilling the cake also allows the cheesecake frosting to set into a rich, sliceable mousse consistency.

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🍳 Equipment Spot

Equipment Spot: Want the exact setup I used here?

I whipped the chiffon egg whites and the cheesecake frosting using the Hamilton Beach 6-Speed Electric Hand Mixer With QuickBurst and Bowl Rest — having a dependable mixer with a quick-burst setting makes whipping egg whites to stiff peaks and smoothing out thick Greek yogurt frosting fast and completely hands-friendly.

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