Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake). Great recipe for Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake). This is nice and tasty desert in Vietnam! Look at this cake, you'll see fresh coconut covered all the cake like snow in Fuji mountain!

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

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

The strips are not only called Bánh phở but also "con phở" or "cọng. Look at this cake, you'll see fresh coconut covered all the cake like snow in Fuji mountain! It's so called Fuji mountain Cake! 🤓 Baking this cake is fulled of pandan and coconut favor in my kitchen! Love the soft inner texture and pandan coconut cream!

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

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!.

See great recipes for Sponge Cake too! Oh, and did I mention it's also the easiest thing you'll make this week? You take a box of Jiffy corn muffin. Mexican Cornbread Casserole is a filling meal. This south-of-the-border-inspired casserole is a great way to feed a family.