Hey everyone, it is Drew, welcome to our 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). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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 simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something which I have loved my entire life. They’re fine and they look fantastic.

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To get started with this recipe, we have to first 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.

The ingredients needed to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):

1. Prepare A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
2. Take 5 egg yolks (65g *5)
3. Make ready 62 g all purpose flour, sifted
4. Prepare 62 g corn starch, sifted
5. Take 62 g oil (coconut oil is the best)
6. Prepare 1/4 tsp baking powder
7. Make ready 38 g Coconut milk
8. Get 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
9. Make ready 5 egg white
10. Take 90 g sugar
11. Get 1 g cream of tarta (COT)
12. Get B, Pandan coconut pastry cream
13. Prepare 1 egg (60g)
14. Take 40 g powder sugar
15. Prepare 30 g tapioca starch, sifted
16. Make ready 100 ml Coconut milk
17. Get 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
18. Make ready 20 g unsalted butter
19. Prepare Pinch salt
20. Prepare 100 g fresh finely shredded coconut

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. 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.

Steps to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):

1. Preheat the oven at 150oC.
2. For the cake: Mix flour with corn starch, add baking powder and sifted. (1)
3. Mix coconut milk with pandan juice. Add egg (one by one). Mix well. Add (1) until combined.
4. Beat egg white with cream of tartar until foamy then gradually add sugar to beat until firm peak form.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Sprinkle with shredded coconut.
11. Chill and serve.
12. Yummy!

Here is the result- my delectable bread-cake that I missed so much after the nearby bakery decided to stop producing it. Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka. Pandan chiffon cake is soft, fluffy, moist and fragrant.

So that’s going to wrap this up with this exceptional food sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!