No. 049
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Small-Batch Chocolate Chip Taiwanese Castella
A little melted dark chocolate flavours the sponge, and chocolate chips run through the crumb. This two-egg castella fits an 18 cm rectangular loaf...
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No. 049
No. 050
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Two-Egg Taiwanese Castella in a Small Loaf Tin
Use just two eggs and an 18 cm rectangular tin for this small Taiwanese castella. Warm oil and a gentle water bath give the...
No. 051
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Six-Layer Honey Cake with Lemon Cream (Medovik)
Roll six thin honey biscuit layers, bake them for just a few minutes and sandwich with lemon cream. Resting the assembled 15 cm cake...
No. 052
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Strawberry Santa Cake with Fresh Cream
Build Santa’s face on a six-inch strawberry shortcake using halved berries for the hat, blueberries for eyes and piped whipped cream for the beard....
No. 053
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Red Velvet Chiffon Naked Cake with Cream Cheese Frosting
This red velvet cake uses a light chiffon sponge and a whipped cream cheese filling. Pipe the cream between the red layers and leave...
No. 054
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Small-Batch Mushroom-Shaped Chocolate Muffins
A small batch of chocolate batter makes one large mushroom-shaped cake or about three small muffins. Dark chocolate and cocoa flavour the batter without...
No. 055
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Whole-Egg Genoise Sponge Cake with Honey
Warm the eggs to 40°C before whipping this honey genoise. Mixing a little batter into the warm butter first helps the fat blend without...
No. 056
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Three-Layer Brownie Cake with Coffee Mousse and Cream
A soft chocolate brownie sponge holds espresso mascarpone mousse in its centre. Chill the coffee layer before finishing with whipped cream and cocoa for...
No. 057
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Glazed Lemon Pound Cake with Pistachios
Fresh zest goes into the sugar and fresh juice goes into the glaze. Bake this small lemon loaf in an 18 × 8 cm...
No. 058
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Caramel Mille Crêpe Cake with Whipped Cream
Cook delicate crêpes in a 9-inch frying pan and layer them with lightly sweetened cream. A homemade caramel sauce gives the chilled no-oven cake...
No. 059
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Dark Chocolate Brownie Cake with Whipped Egg Whites
Dark chocolate and cocoa give this brownie cake depth, while three softly whipped egg whites lighten the batter. Cool it upside down before slicing.
No. 060
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Taiwanese Matcha Castella Cake with Red Beans
An eight-egg matcha sponge bakes in a warm water bath with cooked red beans. This 8-inch castella uses warm oil and a softly whipped...