Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sponge cake with pandan coconut pastry cream (fuji mountain sponge cake). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look 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 favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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)
- Take 5 egg yolks (65g *5)
- Take 62 g all purpose flour, sifted
- Make ready 62 g corn starch, sifted
- Take 62 g oil (coconut oil is the best)
- Make ready 1/4 tsp baking powder
- Take 38 g Coconut milk
- Get 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
- Make ready 5 egg white
- Make ready 90 g sugar
- Take 1 g cream of tarta (COT)
- Get B, Pandan coconut pastry cream
- Get 1 egg (60g)
- Make ready 40 g powder sugar
- Prepare 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)
- Take 20 g unsalted butter
- Get Pinch salt
- Take 100 g fresh finely shredded coconut
It has a nice natural pandan fragrant and the texture is soft and fluffy, it is great to be used for making birthday This recipe uses separated-egg method, thus the sponge cake is fluffier and more spongy. Pandan chiffon cake is rich with Asian flavours of coconut milk and pandan juice. 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.
Instructions 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!
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. 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.
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 reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
