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20 ingredients, 12 steps, cooking Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake)

Good Evening all, now you get present recipe Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) with 20 ingredients and 12 steps. Below this is how to cook, please carefully carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 20 ingredients and 12 stages of easy cooking Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake).

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

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

If all raw materials Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

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

1. Preheat the oven at 150oC. brqq
2. For the cake: Mix flour with corn starch, add baking powder and sifted. (1) brqq
3. Mix coconut milk with pandan juice. Add egg (one by one). Mix well. Add (1) until combined. brqq
4. Beat egg white with cream of tartar until foamy then gradually add sugar to beat until firm peak form. brqq
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. brqq
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. brqq
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. brqq
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. brqq
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. brqq
10. Sprinkle with shredded coconut. brqq
11. Chill and serve. brqq
12. Yummy! brqq
13. Finish and Enjoy.

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