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

Hello everybody, it is Jim, welcome to our recipe site. 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. For mine, I’m gonna make it a bit unique. This will be really delicious.

Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something that I’ve 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. 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 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.

To get started 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 cook that.

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

I also add the cake batter to the dough of the chocolate Japanese milk bread. Here is the result- my delectable bread-cake that I missed so much after the nearby bakery decided to stop producing it. If you want a sponge cake not using water bath method, smooth top, minimal shrinkage and light, this is the recipe. 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!

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!

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. Are you a pandan chiffon cake lover? This is the recipe that bakes the SOFTEST and BEST pandan coconut chiffon cake that I have ever baked!!!

So that is going to wrap this up with this exceptional food sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!