Hello everybody, hope you’re 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). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Cotton Pandan Sponge Cake with Coconut Frosting - Pandan cake aka pandan chiffon is a cake popular in South East Asia (Indonesia, Malaysia, Singapore. 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.
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’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this 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 it.
The ingredients needed to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
- Get A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
- Prepare 5 egg yolks (65g *5)
- Get 62 g all purpose flour, sifted
- Make ready 62 g corn starch, sifted
- Make ready 62 g oil (coconut oil is the best)
- Prepare 1/4 tsp baking powder
- Get 38 g Coconut milk
- Get 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
- Prepare 5 egg white
- Get 90 g sugar
- Make ready 1 g cream of tarta (COT)
- Get B, Pandan coconut pastry cream
- Take 1 egg (60g)
- Prepare 40 g powder sugar
- Get 30 g tapioca starch, sifted
- Get 100 ml Coconut milk
- Prepare 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
- Prepare 20 g unsalted butter
- Prepare Pinch salt
- Take 100 g fresh finely shredded coconut
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. 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.
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! To assemble the cake, cut the pandan sponge into three horizontal layers. A wide variety of sponge cake with options are available to you, such as silicone, silicone rubber, and metal. Pandan chiffon cake is rich with Asian flavours of coconut milk and pandan juice. Chiffon cakes have two parts to making the batter.
So that is 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 sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
