Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sponge cake with pandan coconut pastry cream (fuji mountain sponge cake). One of my favorites. For mine, I will make it a little bit unique. 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. • When mentioning to Mount Fuji sponge cake, you may think it came from Japan. However, the ingredients, such as coconut milk, and pandan leaf Use a spatula tospread a part of the pandan coconut pastry cream on half of the cake when the cream is still warm.
Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is 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 are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. 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 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)
- Prepare 5 egg yolks (65g *5)
- Take 62 g all purpose flour, sifted
- Take 62 g corn starch, sifted
- Prepare 62 g oil (coconut oil is the best)
- Make ready 1/4 tsp baking powder
- Get 38 g Coconut milk
- Prepare 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
- Make ready 5 egg white
- Get 90 g sugar
- Make ready 1 g cream of tarta (COT)
- Make ready B, Pandan coconut pastry cream
- Take 1 egg (60g)
- Take 40 g powder sugar
- Make ready 30 g tapioca starch, sifted
- Get 100 ml Coconut milk
- Make ready 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
- Take 20 g unsalted butter
- Prepare Pinch salt
- Get 100 g fresh finely shredded coconut
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. A wide variety of sponge cake with options are available to you, such as silicone, silicone rubber, and metal.
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 meringue which is a stiffly beaten mixture of egg whites with sugar, and often (though not always) stabilised with cream of tartar. A wide variety of sponge cake with options are available to you, such as silicone, silicone rubber, and metal. This Japanese cotton sponge cake recipe shows you all the details of how to make the most cottony The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear Hi Kwan, I'd like to try this cake recipe. Is it possible to add some pandan leaves juice for this cake. This Pandan Sponge Cake is made with fresh pandan juice, no artificial colour or flavour are added.
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 your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
