Step-by-Step Guide to Make Perfect Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake)

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

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

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!

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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