Posts Tagged 'cake'

Green Tea Chiffon Cake

Yes, I am fully aware that I am very behind since this was a Father’s Day cake. Shame on me.

I decided to make an “Asian-y” cake for my dad for Father’s Day. Chiffon cake is a soft, moist cake made with lots of eggs for a very soft, spongy texture.

This also became the cake where every single thing went wrong. I love to bake, but cakes really are not my forte.

Also, I realized that I did not own a food scale since this recipe was in grams…off to Bed Bath and Beyond I go…

Start out with the milk, sugar, and oil.

Here are the dry ingredients: AP flour, baking soda, cornstarch, and the matcha green tea powder (optional).

I sifted the dry ingredients into the wet ingredients. Stir it a little bit first so that the dry ingredients don’t fly everywhere.

Add the yolks one at a time, blending a bit after each addition.

This mixture will be thick and gooey…if you’re gonna add flavoring extracts or coloring, do it now.

In another bowl, beat the egg whites. Once they get frothy, add a pinch of salt and the remaining sugar.

They’re done when it has medium peaks and is very glossy like this!

Fold the egg whites into the batter. I did 1/3 at a time. Be gentle and don’t deflate the batter by stirring it!

Put the batter into an ungreased tube pan. Mine is just an angel food cake pan and it comes in two pieces.

Do the toothpick test to see if it’s done.

Here’s the strange part. Now, while it’s hot, turn it upside down. I put it over a rack so that air could pass underneath it and it wouldn’t get steamy or soggy. That’s what the little feet on the pan are for. If you just let it cool sitting right side up, it could sink and become dense. Turning it upside down will allow the cake to stretch and be nice and soft and spongy. This is also why you don’t grease your pan. If you did, it would just slide right out. If your pan doesn’t have feet, you’re supposed to put the hole over a soda bottle, beer bottle, or maybe a funnel.

Once it’s completely cooled, run a butter knife around the edges and it should come right out. Then I put it on a foil-covered cake board. (I accidentally dented the top, but that’s okay because I’m gonna lop it off)

Cut of the mounded top to even out the cake and then cut the cake in half if you want to put filling in between. I used pieces of the top of the cake to fill in the hole. At this point, once I had cut into the cake, I was very sad because the cake was a light tan color and not a lovely shade of green. I guess the matcha powder changed color during the baking process. Sad day. Next time, I’ll just use green tea extract/essence and then some food coloring!!

Here’s where I make some stabilized whipped cream to ice the cake.

I started with 4 tablespoons of powdered sugar (use as much or as little sugar as you want) and a tablespoon of clear vanilla. Pour in 16 oz of whipping cream.

Get a packet of unflavored, powdered gelatin and sprinkle it in the water that you put in a small saucepan. Heat it over very low heat until it dissolves. Let it cool.

Once the whipped cream is about half way there, add in the gelatin and keep whipping.

Done! You’ve got a bowl full of whipped cream that will not “weep” if you let it sit. You must use this IMMEDIATELY. Do not make it in advance. Wait until your cake is ready to ice and then make this, or else it will set-up…that’s what the gelatin does!

I drained a can of fruit cocktail and mixed it with some of the whipped cream. I reserved some of the cherries and grapes to decorate the top of the cake.

Put the filling on the first layer and then place the second layer on top. Use more of the leftover cake to fill in the whole. Please eat the rest of the leftover cake for quality assurance purposes.

Here is the final product. As you can see, I have terrible cake decorating skills and I write like a 5-year old. Thank goodness this was for my dad, who loved it anyway.

Spumoni Cake

A co-worker of mine was heading back to his home country of Italy and I thought we should have a nice send-off accompanied by cake, of course.

I pondered my options and decided to go for something Italian-ish ūüôā

Spumoni and tiramisu came to mind, but he is lactose-intolerant, so after a bit of internet browsing, I found many recipes for Spumoni Cake. It sounded tasty and I seem to have a penchant for layered things…

Start by blending the wet ingredients: eggs, oil and sour cream:

Next, the package of instant pudding mix:

Quickly stir in the package of cake mix because the pudding mix will cause the wet ingredients to thicken. I used white cake mix instead of yellow to get better color results. The batter was still yellow because I used whole eggs instead of just whites and the pudding mix was yellowish too.

The batter will be super thick!

Divide the batter into thirds.

In one batch, add coarsely chopped walnuts, almond extract, and green food coloring. I also added a drop of blue to balance out the yellowness of the cake batter.

The next batch gets chopped maraschino cherries (the picture of whole cherries was better!), more almond extract, red food coloring, and any extra juice that came from chopping the drained cherries.

The last batch just got the melted chocolate.

I buttered and floured the bundt pan, even though it was non-stick.

Start with the green layer first, then pink, then end with chocolate. Dollop each layer on and then smooth it out with a rubber spatula.

Smooth out the top layer

Bake, cool, then turn it out onto a plate. The cake was just sitting there naked, begging for a glaze or some kind of topping, so I whipped up some ganache.

That’s one cup of cream and 1-1/2 cups of semisweet chocolate chips. Just heat the cream and pour it over the chips. Let is sit for five minutes and stir. Voila! You’ve got a bowl of rich am creamy ganache!

The cake was dense, very moist and delicious!

Spumoni Cake

Adapted from

1 pkg. yellow or white cake mix
4 eggs
3/4 c. cooking oil
1 Р8 oz. container of sour cream
1 small pkg. instant vanilla pudding

For batch #1
1/2 c. coarsely chopped walnuts
2 to 4 drops green food coloring + 1 to 2 drops blue food coloring
1/2 tsp. almond extract

For batch #2
1 (8 oz.) jar maraschino cherries drained and chopped
2 to 4 drops red food coloring
1/2 tsp. almond extract

For batch #3
2 oz. unsweetened chocolate melted

Prepare yellow cake mix by combining cake mix, eggs, oil, sour cream and dry pudding mix. Beat together 2 minutes at medium speed. Divide batter into 3 bowls. To 1 bowl add walnuts, green food coloring and almond extract. To bowl 2 add drained cherries,  red food coloring and almond extract To bowl 3 add melted chocolate. Mix each well. Put green batter into well greased tube or bundt pan, then add pink batter, then chocolate, smoothing out each layer with a rubber spatula. Bake at 350 degrees for 50 to 60 minutes. Cool, then turn out on cake plate.

A Very Sweet Birthday!

I¬†LOVE ¬†baking and making things for friends, family, and co-workers…¬†but this time, I got to eat TONS of goodies that were made for me!

Banana Bonanza Cake (not pictured, sorry!)
Red Velvet cupcakes with vanilla frosting
…and an¬†incredibly delicious¬†cake from Andre Thierry Tellier

Thanks everyone!! I had an amazing birthday!

Check it out…a tiramisu made with yellow sheet cake! A yummy alternative to lady fingers!


July 2020