Welcome back!  Today, we have a delicious and aesthetic dessert: the Cake Roll! As the name suggests, it is the wonderful innovation of cake in log form. But it's not as simple as just rolling the sheet of cake up - we have to worry about the cake cracking when it rolls and the outside surface looking smooth and clean. So for this recipe, we switched up our usual Chiffon Cake recipe for something a little different, as you'll see in the first few steps. Cake Roll Ingredients: 50 grams neutral oil 70 grams cake flour 60 grams milk 5 egg yolks 5 egg whites, chilled 50 grams sugar 1 teaspoon lemon juice 1 cup whipping cream 1 tablespoon sugar Fresh fruit, like mango or strawberry A 11" x 10" or 11" x 11" baking pan Directions: Heat the oil in a small pot to 158-167°F. Remove the pot from the heat and mix in the flour thoroughly. Mix in the milk until evenly incorporated. Beat in the egg yolks one at a time until homogenous. Whisk the egg whites with lemon juic...

Welcome back!  Today, we have a delicious and novel dish: an upside down cake, featuring apples! The concept of creating a cake that's flipped around really is quite strange, but it allows the caramel and apple topping to fit nice and evenly on the top of the cake once you're done. In the end, you get this wonderful combination of the soft cake, the rich caramel, and the flavorful apples! Apple Upside-Down Cake Makes a 9" cake Ingredients: Batter: 1/2 cup butter, softened 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk, room temperature 1 1/2 cup flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt Apples: 3-4 apples, peeled and sliced into 6-8 slices, depending on the size (preferably crisp and tart, like Granny Smith) Caramel: 3 tablespoons butter 1/2 cup brown sugar, packed 1 teaspoon vanilla extract 3 tablespoons bourbon Directions: Prepare the batter: In a bowl, cream the butter and sugar together until pale and fluffy. Make sure the butter is softened! S...

Welcome back!  Today, we have a recipe for fruitcake! Yes, it's a fruitcake, but it's not the classic American kind with the strangely colored fruits; this is actually what a fruitcake should be like - completely natural-looking, full of fruit, and delicious. If you're one of those fruitcake-haters (which is reasonable considering how weird they are), this recipe is certain to change your mind about the dessert! French Fruitcake Ingredients: 1 stick butter 1/4 cup sugar 10 grams honey 2 eggs 120 grams cake flour 1 1/2 teaspoon baking powder 200 grams mixed dried fruit (raisins, prunes, black currants, peach, apricot, cherry, etc.) 1/4 cup rum (or brandy/Grand Marnier) Directions: The day before, prepare your dried fruits by cutting the bigger pieces into even chunks and then soaking them in rum. In a bowl, cream the butter and the sugar until it is fluffy and pale. Add in the honey and mix it in. Add in the eggs, one at a time, and mix evenly. Sift the cake flour and baking...

Welcome back!  Today, we have... another chiffon cake! We've made many great variations on this type of cake that we love; this time, it's with some matcha for that wonderful flavor and color! Once again, this is a light and fluffy dessert that, when served just like this, isn't even very unhealthy. It's also not super difficult to make, and everyone will enjoy it! Matcha Chiffon Cake Makes a 9" cake Ingredients: 7 egg whites 1/2 cup sugar 1 teaspoon lemon juice 7 egg yolks 2 tablespoons sugar 80 grams oil 80 grams milk 130 grams cake flour 10 grams matcha powder 3/4 teaspoon baking powder (optional) Directions: In a bowl, beat the egg whites with the lemon juice until stiff peaks form. While mixing, add in the sugar (1/2 cup), about a third at a time. In another bowl, beat the egg yolks with the 2 tablespoons of sugar. Once mixed, add the oil and mix thoroughly. Add in the milk and mix thoroughly. Sift the cake flour, matcha powder, and baking powder into the mixt...

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...

Welcome back!  Today, we have a very special dessert: Black Forest Cake! This is something that, on the outside, perhaps does not seem too outstanding, but is actually a very intricate creation. The German cake has many specifications in terms of authenticity to preserve the culture and tradition around the recipe, and so we followed it as best as we could, using the right liquor, cocoa powder, and the sort. In the end, it's quite a lot of effort, but it is a really amazing and delicious cake!  Black Forest Cake Makes a 9" cake Ingredients: Crust: 180 grams cake flour 20 grams Dutch-processed cocoa powder 50 grams powdered sugar Pinch of salt 8 tablespoons (1 stick) butter, chilled and cubed 1 egg yolk 2 tablespoons heavy cream Cake (you can also refer to our Chocolate Chiffon Cake recipe): 7 egg yolks 2 tablespoons sugar 1 teaspoon vanilla 100 grams oil 80 grams milk 30 grams Dutch-processed cocoa powder (regulations say the cake should be at least 3% cocoa powder) 1 teaspoo...

Welcome back!  Today, we have yet another chiffon cake! We made this initially for our Black Forest Cake , but afterwards, we thought it was so good we decided to make it again, this time, just the cake. By itself, it's a fairly light cake like other chiffon cakes and it's also pretty much the same process to make, just with some chocolate this time. Chocolate Chiffon Cake Makes a 9" cake Ingredients: 7 egg whites 100 grams (1/2 cup) sugar 1 1/2 teaspoon lemon juice/vinegar 7 egg yolks 2 tablespoons sugar 100 grams oil 80 grams milk 1 teaspoon vanilla 30 grams Dutch-processed cocoa powder 1 teaspoon espresso powder (optional) 130 grams cake flour Pinch of salt Directions: In a bowl, beat the egg whites and lemon juice. Slowly add 1/2 cup of sugar along the way, about a third at a time. Whisk this until it has stiff peaks. In another bowl, beat the egg yolks with 2 tablespoons of sugar. Then add the oil and mix thoroughly. Add in the milk and the vanilla extract and mix unt...