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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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The first change you need to make is to pay more attention to what you purchase when you go to the grocery because it is likely that you are inclined to pick up many of the things without thinking. For example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? One healthy substitute that can give you a healthy start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.

All in all, it is easy to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. To cook sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) you only need 20 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook 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. Use 5 egg yolks (65g *5)
  3. Take 62 g all purpose flour, sifted
  4. Take 62 g corn starch, sifted
  5. Get 62 g oil (coconut oil is the best)
  6. You need 1/4 tsp baking powder
  7. Use 38 g Coconut milk
  8. Get 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
  9. Prepare 5 egg white
  10. Provide 90 g sugar
  11. Get 1 g cream of tarta (COT)
  12. Prepare B, Pandan coconut pastry cream
  13. Get 1 egg (60g)
  14. Use 40 g powder sugar
  15. Provide 30 g tapioca starch, sifted
  16. Provide 100 ml Coconut milk
  17. Take 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
  18. Provide 20 g unsalted butter
  19. Provide 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!

Sponge Cake Recipes Sponge Cake Cake Recipes Pastry Cake Steamed Cake Desserts Pandan Cupcakes Recipe Pandan Chiffon Cake Cake. Pandan and coconut milk are a perfect match, they yield a butter cake with a very strong nice fragrance. CHINESE VERSION: 香… 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.

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