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 Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, sponge cake with pandan coconut pastry cream (fuji mountain sponge cake). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 easy, it is fast, it tastes yummy. It is appreciated by millions daily. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something which I have loved my entire life. They are fine 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. Do not grease the… Fuji Mount Sponge Cake is a very special Vietnamese cake that is named after Japanese mountain- Fuji. The traditional method of making this cake is steaming instead of baking because there is no oven in the traditional Vietnamese kitchen.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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):
  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. Make ready 62 g corn starch, sifted
  5. Get 62 g oil (coconut oil is the best)
  6. Prepare 1/4 tsp baking powder
  7. Get 38 g Coconut milk
  8. Prepare 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
  9. Get 5 egg white
  10. Take 90 g sugar
  11. Make ready 1 g cream of tarta (COT)
  12. Get B, Pandan coconut pastry cream
  13. Take 1 egg (60g)
  14. Take 40 g powder sugar
  15. Prepare 30 g tapioca starch, sifted
  16. Make ready 100 ml Coconut milk
  17. Prepare 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
  18. Make ready 20 g unsalted butter
  19. Take Pinch salt
  20. Take 100 g fresh finely shredded coconut

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. The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear it apart. I also add the cake batter to the dough of the chocolate Japanese milk bread.

Steps 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!

Here is the result- my delectable bread-cake that I missed so much after the nearby bakery decided to stop producing it. Black Glaze Pandan Layer Cake Mix. Pandan chiffon cake is basically just chiffon cake infused with pandan flavor and it's green color. Before you start making the recipe, make sure eggs, pandan juice, and coconut milk (if you keep in Gradually add the cake flour mixture to the egg batter while mixing OR if you have sieve or flour sifter. Pandan chiffon cake is soft, fluffy, moist and fragrant.

So that is going to wrap this up for this special food sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s 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. Thank you for reading. Go on get cooking!