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In this video I'll show you how to make steamed layer sponge cake with pandan cream. In Vietnam, we call it Mount Fuji sponge cake. This is a very delicious cake that you can make without using an oven or a cake pan. The sponge cake is steamed sponge cake, soft and moist, while the pandan cream is creamy, a bit chewy because it's made with tapioca flour. INGREDIENTS: Steamed sponge cake: 3 large eggs 70g all-purpose flour 1 tsp baking powder, optional 45g whole milk or coconut milk 40g vegetable oil 60g caster sugar 1 tsp vanilla extract 1/8 tsp cream of tartar A pinch of salt With steamed sponge cake, a very common mistake is that the steaming heat is too high. Cakes that rise too much in the steamer will quickly shrink when taken out. Therefore, you should boil the water first, then lower the heat, then let the water simmer for a while before put the cake in (usually I boil water in the begining). For me, I set the level of 4/9 for the infrared stove. In addition, while steaming, we can also tilt the lid to get a very small gap. This helps keep the heat from getting too high, helping the cake to rise more stably. When taking the cake out of the steamer, you can still see that the cake is a little shrink on the surface, that is normal. It will be a problem if the cake shrinks a lot, thickens and doesn't rise well. Finally, you can use more baking powder mixed with flour to make the cake more stable. I think that when adding more baking powder, the outside may be slightly golden brown, reminds me to baked cakes. Pandan cream: 60g pandan juice 30g tapioca starch 18g all-purpose flour 240ml coconut cream 30g condensed milk 60g whole milk 1/8 tsp pandan extract 25g unsalted butter My facebook: facebook.com/chouxluvbaking Subscribe my channel: https://www.youtube.com/sukieskitchen... Join Facebook group for more delicious cakes: • Kem Sữa chua (Frozen Yogurt), Kem Van...