Hello, I’m Elise. Today, I will show you a way to prepare sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) Recipe
Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s 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 entire life.
To get started with this recipe, we have to first prepare a few components. 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):
- Take A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
- Prepare 5 egg yolks (65g *5)
- Make ready 62 g all purpose flour, sifted
- Make ready 62 g corn starch, sifted
- Prepare 62 g oil (coconut oil is the best)
- Get 1/4 tsp baking powder
- Make ready 38 g Coconut milk
- Make ready 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
- Take 5 egg white
- Take 90 g sugar
- Take 1 g cream of tarta (COT)
- Prepare B, Pandan coconut pastry cream
- Prepare 1 egg (60g)
- Prepare 40 g powder sugar
- Take 30 g tapioca starch, sifted
- Prepare 100 ml Coconut milk
- Prepare 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
- Get 20 g unsalted butter
- Take Pinch salt
- Take 100 g fresh finely shredded coconut
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!
So that’s going to wrap it up for this distinctive dish sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
