Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, sponge cake with pandan coconut pastry cream (fuji mountain sponge cake). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Learn how to make a steamed sponge cake with pandan coconut pastry cream aka Bánh bông lan Phú Sĩ (Mount Fuji sponge cake). ♥Công thức tiếng Việt. Watch my video how to make Mount Fuji sponge cake on the Van's Kitchen Youtube Blog in Vietnamese: Video cách làm bánh bông lan Phú Sĩ. The Best Pandan Cake Coconut Recipes on Yummly
Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) using 20 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
- Prepare A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
- Prepare 5 egg yolks (65g *5)
- Make ready 62 g all purpose flour, sifted
- Take 62 g corn starch, sifted
- Prepare 62 g oil (coconut oil is the best)
- Prepare 1/4 tsp baking powder
- Get 38 g Coconut milk
- Prepare 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
- Take 5 egg white
- Make ready 90 g sugar
- Make ready 1 g cream of tarta (COT)
- Get B, Pandan coconut pastry cream
- Take 1 egg (60g)
- Take 40 g powder sugar
- Prepare 30 g tapioca starch, sifted
- Get 100 ml Coconut milk
- Make ready 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
- Prepare 20 g unsalted butter
- Get Pinch salt
- Prepare 100 g fresh finely shredded coconut
This Pandan Sponge Cake is made with fresh pandan juice, no artificial colour or flavour are added. It has a nice natural pandan fragrant and the texture is This recipe uses separated-egg method, thus the sponge cake is fluffier and more spongy. Some might call it chiffon cake, but I would say it is a. If you want a sponge cake not using water bath method, smooth top, minimal shrinkage and light, this is the recipe.
Steps to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
- Preheat the oven at 150oC.
- For the cake: Mix flour with corn starch, add baking powder and sifted. (1)
- Mix coconut milk with pandan juice. Add egg (one by one). Mix well. Add (1) until combined.
- Beat egg white with cream of tartar until foamy then gradually add sugar to beat until firm peak form.
- Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Pour this mixture to the meringue again and whisk quickly. At last, using a spatula to fold up the batter until no more yolk batter can be seen.
- Pour into the pan. Bake at 140oC in 50 minutes. Turn on the oven at 150oC at 10 last minutes. The cake is done when testing with toothpaste comes out clean.
- Remove the cake with the pan from oven and drop them to the table top from a height of about 8 cm. This is to prevent the cake from excessive shrinkage during cooling. Run a spatula round the edge of the warm cake to dislodge it from the mould. Allow the cake to cool down completely.
- For the cream: Whisk the egg with sugar until dissolved. Mix well with the pandan juice and coconut milk. Add sifted tapioca starch. Mix until smooth. Sifted once again.
- Pour the mixture into heavy saucepan set on medium heat. Keep stirring so it doesn’t curdle and scorch on the bottom. Stir until the mixture thickens and comes to a boil, turn off the heat. Then stir in the butter, mixing until the butter is completely blended in and the pastry cream becomes smooth. Cool and spread the mixture on the layered cake.
- Sprinkle with shredded coconut.
- Chill and serve.
- Yummy!
I still prefer to use earlier basic plain sponge cake recipe but this time made into pandan flavours which using homegrown pandan leaves, so natural green and aromatic! Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. Chiffon cake is generally more airy compared to sponge cake. A wide variety of sponge cake with options are available to you, such as cream, chocolate, and cheese.
So that is going to wrap it up for this special food sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
