Recipe of Andrew Copley Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake)

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, sponge cake with pandan coconut pastry cream (fuji mountain sponge cake). One of my favorites. This time, I will make it a 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 favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something that I’ve loved my entire life. They are fine and they look fantastic.

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. See recipes for Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake too. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake).

To get started with this particular recipe, we must 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 it.

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

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

Some might call it chiffon cake, but I would say it is a. Pandan chiffon cake is rich with Asian flavours of coconut milk and pandan juice. So, what you have in pandan chiffon cake is a wonderfully delicious confection with an ultra airy and fluffy crumb, and an extremely tender and smooth, velvety texture. Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves.

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!

So, what you have in pandan chiffon cake is a wonderfully delicious confection with an ultra airy and fluffy crumb, and an extremely tender and smooth, velvety texture. 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. Pandan chiffon cake is basically just chiffon cake infused with pandan flavor and it's green color. Cream of Tartar Cream of tartar contributes to the stability of your whipped meringue.

So that’s going to wrap it up for 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 will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!