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Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake)
Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake)

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We hope you got benefit from reading it, now let’s go back to sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. 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):
  1. Take A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
  2. Get 5 egg yolks (65g *5)
  3. Take 62 g all purpose flour, sifted
  4. Take 62 g corn starch, sifted
  5. Use 62 g oil (coconut oil is the best)
  6. You need 1/4 tsp baking powder
  7. You need 38 g Coconut milk
  8. Provide 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
  9. Use 5 egg white
  10. Get 90 g sugar
  11. Provide 1 g cream of tarta (COT)
  12. Take B, Pandan coconut pastry cream
  13. Prepare 1 egg (60g)
  14. Provide 40 g powder sugar
  15. Get 30 g tapioca starch, sifted
  16. You need 100 ml Coconut milk
  17. You need 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
  18. Get 20 g unsalted butter
  19. You need Pinch salt
  20. You need 100 g fresh finely shredded coconut
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!

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