Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake)
Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sponge cake with pandan coconut pastry cream (fuji mountain sponge cake). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something which I have loved my entire life. They are nice and they look wonderful.

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

To get started with this particular recipe, we must 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 cook that.

The ingredients needed to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
  1. Get A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
  2. Take 5 egg yolks (65g *5)
  3. Get 62 g all purpose flour, sifted
  4. Take 62 g corn starch, sifted
  5. Get 62 g oil (coconut oil is the best)
  6. Get 1/4 tsp baking powder
  7. Make ready 38 g Coconut milk
  8. Get 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
  9. Get 5 egg white
  10. Prepare 90 g sugar
  11. Prepare 1 g cream of tarta (COT)
  12. Make ready B, Pandan coconut pastry cream
  13. Get 1 egg (60g)
  14. Take 40 g powder sugar
  15. Take 30 g tapioca starch, sifted
  16. Make ready 100 ml Coconut milk
  17. Make ready 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
  18. Get 20 g unsalted butter
  19. Take Pinch salt
  20. 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.

Instructions to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
  1. Preheat the oven at 150oC.
  2. For the cake: Mix flour with corn starch, add baking powder and sifted. (1)
  3. Mix coconut milk with pandan juice. Add egg (one by one). Mix well. Add (1) until combined.
  4. Beat egg white with cream of tartar until foamy then gradually add sugar to beat until firm peak form.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Sprinkle with shredded coconut.
  11. Chill and serve.
  12. 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’s going to wrap this up for this exceptional food sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!