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

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

Start your time without work right with egg recipes which might be each nutritious and warming. These egg-cellent ideas work for every part from quick weekday breakfasts to lazy weekend mornings, and even special-occasion brunches. From classics like scrambled eggs and omelets to flavor-packed breakfast burgers and avocado toasts, these recipes are assured to upgrade your morning. Here's Homemade Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) Recipes.

This Pandan Steamed Sponge Cake is soft and fluffy and has a light pandan fragrance. Ingredients for batter Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up. You can cook Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) using 20 ingredients and 12 steps.

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

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

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

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!.

Find out another easy and tasty recipes here

Quick and Easy Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) 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! 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.

I believe you can make great and tasty Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!