No. 073
cake
Taiwanese Castella Cake in an 8-Inch Square Pan
This Taiwanese castella has a fine yellow crumb that bends when you pull a warm slice apart. Eight eggs give a tall sponge. A...
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cake
No. 073
No. 074
cake
Classic 6-Inch Chiffon Cake for a Tube Pan
This three-egg chiffon is sized for a 15 cm wide, 7 cm tall tube pan. Add the oil in three stages and cool the...
No. 075
cake
Classic Basque Burnt Cheesecake with Two Eggs
Make a compact Basque cheesecake with 250 g cream cheese and two eggs. Bake at 210°C until the top browns deeply and the centre...
No. 076
Brownies
Classic Chocolate Walnut Brownies
These walnut brownies use equal weights of butter and dark chocolate, with 50 g sugar for the whole batch. Mix by hand and bake...