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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)

Before you jump to Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.

Until fairly recently anyone who portrayed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going much more green.

A lot of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone offers you many small means by which energy and money can be saved. Green living is definitely something we can all accomplish, without difficulty. A lot of it truly is basically making use of common sense.

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. 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 cook that.

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

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