Easiest Way to Prepare Favorite Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake)
Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Easiest Way to Make Favorite Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) estimated approx 90’.
To begin with this recipe, we must 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.
This is nice and tasty desert in Vietnam! Look at this cake, you’ll see fresh coconut covered all the cake like snow in Fuji mountain! It’s so called Fuji mountain Cake! 🤓 Baking this cake is fulled of pandan and coconut favor in my kitchen! Love the soft inner texture and pandan coconut cream! It’s not so sweet! Beautiful with natural lovely color, isn’t it? 😊
#cake
Ingredients and spices that need to be Take to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
- A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
- 5 egg yolks (65g *5)
- 62 g all purpose flour, sifted
- 62 g corn starch, sifted
- 62 g oil (coconut oil is the best)
- 1/4 tsp baking powder
- 38 g Coconut milk
- 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
- 5 egg white
- 90 g sugar
- 1 g cream of tarta (COT)
- B, Pandan coconut pastry cream
- 1 egg (60g)
- 40 g powder sugar
- 30 g tapioca starch, sifted
- 100 ml Coconut milk
- 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
- 20 g unsalted butter
- Pinch salt
- 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!
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