Cakes

Light fluffy sponge with some tasty kiwi. Best if eaten soon after assembled.

1. Sponge [makes 1 jelly roll sheet]

• 112g cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 156 g granulated sugar
• 60 g whole milk

1. Oven at 400F. Line baking sheet with parchment paper or silpat.
2. Whisk together sifted flour, baking powder, and salt.
3. In a different, large bowl, whisk egg yolks, sugar, and milk until pale.
4. Separately, whisk egg whites until medium stiff peaks.
5. Add dry mixture to wet mixture and fold together. Then slowly fold in the medium stiff egg whites. I usually add 1/3 of the meringue first to make the batter light, then fold in the remaining egg whites.
6. Pour batter onto the baking sheet and then rap the sheet down a few times to release any big air bubbles.
7. Bake for 10ish minutes (a toothpick should go in and out cleanly).
8. Using a knife or something thin, move along the edge of the pan and cake. Remove cake from pan and silpat and let cool.

2. Stabilized Whipped Cream Frosting:

I’ve been wanting to make a mousse cake for a while and I knew when I made one, I would make one based off of Verdade de sabor (an awesome Russian blog I stumbled upon).   The recipe below is a transcribed/ modified version the translated recipe from Verdade de sabor: torta rubus. Lots of things didn’t make sense with the straight translation, so I made sure to list my modifications.

![Matcha Strawberry Cake]https://farm5.staticflickr.com/4206/34656124263_b2e24249c2_h.jpg)

There are 5 main components for the cake, including the macarons (green tea sponge, whipped cream frosting, green tea glaze, green tea macaron shells, strawberry curd filling). The optimal timeline is probably: make the cake and whipped cream and assemble and chill. Make mirror glaze and cool to RT. While that’s cooling, make the macarons.

1. Matcha Sponge : [makes 1 jelly roll sheet]

• 112g cake flour
• 1 tsp baking powder
• 16 g matcha powder
• 1/4 tsp salt
• 5 large eggs, separated
• 156 g granulated sugar
• 60 g whole milk

1. Oven at 400F. Line baking sheet with parchment paper or silpat
2. Whisk together sifted flour, baking powder, green tea and salt.
3. In a different, large bowl, whisk egg yolks, sugar, and milk until pale.
4. Separately, whisk egg whites until medium stiff peaks (if you whisk too stiff, it’s harder to incorporate).
5. Add dry mixture to wet mixture and fold together. Then slowly fold in the medium stiff egg whites.
6. Pour batter onto the baking sheet and then rap the sheet down a few times to release any big air bubbles.
7. Bake for 9 minutes (a toothpick should go in and out cleanly).
8. Using a knife or something thin, move along the edge of the pan and cake. Remove cake from pan and silpat and let cool on a baking rack.
   Note: I’m guesstimating on amounts for the whipped cream frosting. To make it stabilized, just make a corn starch paste first and add enough to make the whipped cream firm. Also sugar can always be adjusted based on your sweetness preferences.

2. Stabilized Whipped Cream Frosting:

I’ve made a few different crepe cakes, but despite this, it always takes a gazillion years. Really tasty, but long and laborious. Definitely worth at least one try though :D. Traditional mille crepe cakes have 21 crepe layers (but no one will notice if you do less or more :p. This recipe should provide enough batter and pastry cream for up to ~25-30 crepe layers.

1. Crepes:

For Thanksgiving one of my friends jokingly suggested I make an ice cream cake. I followed through!

This particular recipe has 5 main components: the sponge layers, cranberry puree (used in ice cream and glaze), the ice cream layers, the whipped cream frosting, and the mirror glaze. The recipe seems a bit daunting, but it’s pretty fool-proof and tastes great!

The sponge is based off The Little Eppicurian, the mirror glaze and no churn ice creams are adapted from RosannaPansino and the Food Network, respectively.

I had been wanting to try a matcha roll cake for a while and finally decided to give it a shot. I used The Little Epicurean’s recipe for the sponge component. Adapted it for the guava whipped cream. I love this sponge recipe. I use it for lots of my cakes!

1. Matcha Sponge: (one jelly roll sheet)

• 112g cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 156 g granulated sugar
• 60 g whole milk

1. Preheat oven to 400F. Line baking sheet with parchment paper or silpat.
2. Whisk together sifted flour, baking powder, and salt.
3. In a different, large bowl, whisk egg yolks, sugar, and milk until pale.
4. Separately, whisk egg whites until medium stiff peaks (if you whisk too stiff, it’s harder to incorporate).
5. Add dry mixture to wet mixture and fold together. Then slowly fold in the medium stiff egg whites. Be careful not to deflate them too much.
6. Pour batter onto the baking sheet and then rap the sheet down a few times to release any big air bubbles.
7. Bake for 8-9 minutes (a toothpick should go in and out cleanly).
8. Invert cake, remove silpat or parchment paper and let cool.Whichever side is nicer, let that side be the outside of the roll (bottom).
9. Let cool.

2. Guava Whipped Cream:

I really wish I was good at cakes. I’m not. The Victoria sponge/ sponge I use for layer cakes is always meh after I refridgerate. But I’ll include what I used regardless (it’s adapted from The Kitchn).
I use Joconde as a base for mousse cakes and for thin layer cakes on their own. It’s what often used for layers in opera cakes or those alphabet ones. Chiffons are fluffier, so if I’m not doing a lot of layers, I prefer those. I don’t actually have a chiffon pan, so I just use normal baking pans and they work fine.