Recipe of Award-winning Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sponge cake with pandan coconut pastry cream (fuji mountain sponge cake). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. 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):

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

Instructions 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!

So that is going to wrap this up for this special food sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Thank you very much for your time. I am 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!