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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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Make smart decisions when shopping for groceries. When you make good decisions at the grocery store, your meals will get healthier immediately. At the conclusion of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You want to go to your apartment and make a little something from your kitchen. Fill your pantry shelves with wholesome foods. This makes it effortless to have a good meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are all kinds of things that you can do to get wholesome. Not all of them demand fancy gym memberships or restrained diets. You can do tiny things every day to improve upon your health and lose weight. Being intelligent about the decisions you make each day is a start. Wanting to get in as much physical exercise as possible is another. Don’t ignore that health isn’t only about simply how much you weigh. You want your body to be powerful too.

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 do it.

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

This Pandan Sponge Cake is made with fresh pandan juice, no artificial colour or flavour are added. This recipe uses separated-egg method, thus the sponge cake is fluffier and more spongy. Some might call it chiffon cake, but I would say it is a sponge cake made using chiffon method. Icing with vanilla fresh cream ; Decorated with desiccated coconut, maraschino cherry and chocolate deco item. Vælg mellem et stort udvalg af lignende scener.

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