Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, sponge cake with pandan coconut pastry cream (fuji mountain sponge cake). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something which I have loved my whole life.
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. When mentioning to Mount Fuji sponge cake, you may think it came from Japan. However, the ingredients, such as coconut milk, and pandan leaf extract B.
To begin with this particular recipe, we must 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):
- Prepare A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
- Take 5 egg yolks (65g *5)
- Take 62 g all purpose flour, sifted
- Get 62 g corn starch, sifted
- Take 62 g oil (coconut oil is the best)
- Make ready 1/4 tsp baking powder
- Get 38 g Coconut milk
- Make ready 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
- Get 5 egg white
- Prepare 90 g sugar
- Prepare 1 g cream of tarta (COT)
- Get B, Pandan coconut pastry cream
- Make ready 1 egg (60g)
- Take 40 g powder sugar
- Make ready 30 g tapioca starch, sifted
- Make ready 100 ml Coconut milk
- Get 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
It has a nice natural pandan fragrant and the texture is soft and fluffy, it is great to be used for making birthday This recipe uses separated-egg method, thus the sponge cake is fluffier and more spongy. This cake is best to go with coconut cream frosting and coconut sugar. Coconut cream is quite tricky, so make sure you get the right type. It usually says coconut cream or coconut cream extract, not coconut milk alone.
Instructions 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!
Recently someone gave our family this pandan cake as a gift. Pandan chiffon cake is rich with Asian flavours of coconut milk and pandan juice. Chiffon cakes have two parts to making the batter. The meringue which is a stiffly beaten mixture of egg whites with sugar, and often (though not always) stabilised with cream of tartar. Scatter the sugar crystals over the base of the lower box and pour the cake batter through a fine sieve over the crystals.
So that is going to wrap it up with this special food sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
