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 are having an incredible day today. 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 food recipes. This time, I am going to make it a 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 on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something which I have loved my entire life. They’re 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 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. Take A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
  2. Make ready egg yolks (65g *5)
  3. Prepare all purpose flour, sifted
  4. Take corn starch, sifted
  5. Prepare oil (coconut oil is the best)
  6. Get baking powder
  7. Make ready Coconut milk
  8. Make ready pandan juice (take 30g of pandan leaves, add some water and squeeze)
  9. Take egg white
  10. Get sugar
  11. Prepare cream of tarta (COT)
  12. Take B, Pandan coconut pastry cream
  13. Make ready egg (60g)
  14. Take powder sugar
  15. Make ready tapioca starch, sifted
  16. Prepare Coconut milk
  17. Take pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
  18. Take unsalted butter
  19. Take salt
  20. Prepare 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.

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!

Here is the result- my delectable bread-cake that I missed so much after the nearby bakery decided to stop producing it. Pandan chiffon cake is basically just chiffon cake infused with pandan flavor and it's green color. Cream of Tartar Cream of tartar contributes If you don't want the pandan flavor or any flavor and just want a basic chiffon cake, simply omit the. Try this Pandan Cake recipe by Chef Janice. Melt both over a pot of just boiled water (with flame turned off).

So that’s going to wrap it up with this exceptional food sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!