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Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sponge cake with pandan coconut pastry cream (fuji mountain sponge cake). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something which I have loved my whole life.

To begin 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 cook it.

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. Prepare 5 egg yolks (65g *5)
3. Take 62 g all purpose flour, sifted
4. Prepare 62 g corn starch, sifted
5. Take 62 g oil (coconut oil is the best)
6. Get 1/4 tsp baking powder
7. Get 38 g Coconut milk
8. Make ready 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
9. Make ready 5 egg white
10. Make ready 90 g sugar
11. Prepare 1 g cream of tarta (COT)
12. Take B, Pandan coconut pastry cream
13. Make ready 1 egg (60g)
14. Make ready 40 g powder sugar
15. Make ready 30 g tapioca starch, sifted
16. Take 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. Make ready Pinch salt
20. Get 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’s going to wrap this 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 confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!