Hello, I am Joana. Today, we’re going to prepare sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really 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 popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something that I have loved my entire life.
To get started 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 can achieve that.
The ingredients needed to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
- Get A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
- Prepare 5 egg yolks (65g *5)
- Take 62 g all purpose flour, sifted
- Prepare 62 g corn starch, sifted
- Take 62 g oil (coconut oil is the best)
- Make ready 1/4 tsp baking powder
- Get 38 g Coconut milk
- Get 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
- Take 5 egg white
- Prepare 90 g sugar
- Prepare 1 g cream of tarta (COT)
- Make ready B, Pandan coconut pastry cream
- Prepare 1 egg (60g)
- Take 40 g powder sugar
- Prepare 30 g tapioca starch, sifted
- Prepare 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
- Take Pinch salt
- Prepare 100 g fresh finely shredded coconut
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!
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