Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special 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 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. Fuji Mount Sponge Cake is a very special Vietnamese cake that is named after Japanese mountain- Fuji.
Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something that I have loved my whole life.
To begin with this recipe, we have to 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)
- Prepare 62 g all purpose flour, sifted
- Take 62 g corn starch, sifted
- Prepare 62 g oil (coconut oil is the best)
- Prepare 1/4 tsp baking powder
- Make ready 38 g Coconut milk
- Get 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
- Get 5 egg white
- Make ready 90 g sugar
- Make ready 1 g cream of tarta (COT)
- Get B, Pandan coconut pastry cream
- Take 1 egg (60g)
- Get 40 g powder sugar
- Prepare 30 g tapioca starch, sifted
- Take 100 ml Coconut milk
- Take 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
- Take 20 g unsalted butter
- Make ready Pinch salt
- Make ready 100 g fresh finely shredded coconut
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 rich with Asian flavours of coconut milk and pandan juice. Chiffon cakes have two parts to making the batter.
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 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. • This Pandan Sponge Cake is made with fresh pandan juice, no artificial colour or flavour are added. It has a nice natural pandan fragrant and the texture is This recipe uses separated-egg method, thus the sponge cake is fluffier and more spongy. Some might call it chiffon cake, but I would say it is a.
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