Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive 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 tasty. This will be really delicious.
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. Watch my video how to make Mount Fuji sponge cake on the Van's Kitchen Youtube Blog in Vietnamese: Video cách làm bánh bông lan Phú Sĩ. Judging by the name of this cake, you might think it came from Japan.
Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something which I have loved my whole life.
To get started with this particular 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 that.
The ingredients needed to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
- Make ready A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
- Take 5 egg yolks (65g *5)
- Get 62 g all purpose flour, sifted
- Take 62 g corn starch, sifted
- Make ready 62 g oil (coconut oil is the best)
- Take 1/4 tsp baking powder
- Make ready 38 g Coconut milk
- Take 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
- Make ready 5 egg white
- Prepare 90 g sugar
- Make ready 1 g cream of tarta (COT)
- Prepare B, Pandan coconut pastry cream
- Take 1 egg (60g)
- Take 40 g powder sugar
- Get 30 g tapioca starch, sifted
- Make ready 100 ml Coconut milk
- Get 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
- Prepare 20 g unsalted butter
- Prepare Pinch salt
- Get 100 g fresh finely shredded coconut
Pandan Layer Cake made using fresh ingredients will have a nicer colour and better taste as compared to those made with boxed coconut milk and pandan essence. 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.
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!
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. Black Glaze Pandan Layer Cake Mix. A wide variety of sponge cake with options are available to you, such as silicone, silicone rubber, and metal. Pandan chiffon cake is soft, fluffy, moist and fragrant.
So that’s 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 confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
