Every apology should be a cake.
Japanese sponge cakes in general have a lighter and softer texture than those I find in Australia, and possibly other Western countries. The texture is almost like my Cotton Cheesecake. The most popular sponge cake in Japan is by far the Strawberry Sponge Cake, aka Strawberry Shortcake. (Watch the Video)
An incredibly light, fluffy and soft yogurt cake that is just 3 ingredients. This cake doesn't require flour, butter or oil!
What's nice about this is that it's easy to make and comes out velvety and moist every time.
A tender Cinnamon Apple Cake drizzled with a milk glaze.
Fluffy strawberry cake that’s undetectably vegan and gluten-free! Infused with vibrant strawberry flavor and perfectly sweet. Just 9 ingredients required!
Recipe video above. This is a wonderful moist cake that's bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith (white part). You still get the fainest whiff of bitterness in the finshed cake - but it's actually pleasant and reminds you that you're eating real oranges!It's a terrific and easy cake that's perfect to take to any gatherings since it's also gluten-free and everyone can eat it. The nutty almond flavour is wonderful, and keeps it ultra-moist.Makes 1 x 23cm 9" cake 4 cm / 1.6" high, or 2 x 20cm/8" cakes 3cm / 1.2" high.
Make this recipe for a lemon and ricotta cake from Naples (Migliaccio). You'll love this dessert traditionally made during Carnival time.
Tangy homemade lemon curd and toasty almonds are a match made in heaven in this beautiful lemon curd almond butter cake!
This cake is not like any other. It has no flour and no oil or butter. Very light and fluffy. It is low in calories and high in protein. It tastes like a cheesecake.
Learn how to make the classic rich coffee chocolate cake from scratch. Enjoy the authentic taste with the incredible aroma!
A rich Hungarian layered cake with hazelnut and chocolate pastry cream and hazelnut dacquoise. A gorgeous celebration cake!
Julia Child’s Chocolate Mousse Cake is tender, moist, delicate, and meant for people who absolutely love chocolate. The cake has a delicate custard texture.
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
This Rose Milk Cake is the perfect combination of interesting baking techniques that meets the gorgeous flavours of our country.
This Vanilla Magic Custard Cake really is magic! During baking, the batter splits into a base, delicious custard layer and cake top - yum! It's a great dessert for your next event, or why not make just because!
Lemon Bundt Cake Recipe is absolutely fantastic! This lemon cake is so soft and buttery, with a delicious tangy lemon taste. It features a lemon syrup, and a lemon glaze, which makes the cake burst with lemon flavor even more!
Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
This Vanilla Magic Custard Cake really is magic! During baking, the batter splits into a base, delicious custard layer and cake top - yum! It's a great dessert for your next event, or why not make just because!
Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
Hello my foodies!! Today, I came back with a recipe for a cake that I shared on my Instagram and you loved it. It's a cream cheese and lemon cake from @jadore________. I'm a big fan of lemon cake, I love the tangy taste that lemon brings. In this recipe, the cream cheese will bring more softness and lightness. I haven't tested it yet, but I know it's very good. LEMON CREAM CHEESE CAKE RECIPE Pound cake dough Recipe for 8 mini cakes 130g unsalted butter 110g of Philadelphia cream cheese 145g granulated sugar 1 g salt 120g of eggs 34g of egg yolk 170g cake flour 5g baking powder 17 g lemon juice 4g lemon zest (about 1 large lemon) Beat soft butter and cream cheese at room temperature with a hand mixer. Add the sugar, lemon zest and salt, whisk well until the colour becomes white and shiny and voluminous. Mix the egg at room temperature and the yolk well, divide it several times, add it to the dough while continuing to whisk it. Sift the flour and baking powder and mix with a spatula. Add the lemon juice and mix well. Fill the dough to 80% of the pan and bake in a preheated oven at 160°C (320°F) for 22 minutes (convection oven). Lemon glaze 155g powdered sugar 30g lemon juice Mix the icing sugar and lemon juice. Put it in a piping bag and sprinkle as much as you like over the cooled cake. Leave it at room temperature for 10 to 20 minutes to allow it to dry naturally. * Storage: to prevent it from drying out out, store in an airtight container. You can keep it for 3 to 4 days at room temperature or keep it frozen for longer storage. (For about 1 month) RECIPE VIDEO His social networks: Instagram Youtube Knock yourself out!!!!!!!!!!!! I hope you like it. Now it's up to you. Tag us on instagram amourducake if you made this recipe. Leave me a comment, I'd love to!! 😘😘 Join us on Instagram: AMOURDUCAKE
This Chocolate Oreo Cake is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing - it is FULL of crushed up Oreos. An Oreo lover’s dream.
Beautiful custom cakes featuring some of the most talented cake designers! And guess what? I've got some tips and tricks on how YOU can learn to make your own custom cakes!
Red velvet cake is a vibrant red cake, flavored with buttermilk and cocoa powder. Frosted with sweet and tangy cream cheese frosting, this classic favorite is cake perfection.
This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese's peanut butter cups! It's rich, delicious and so fun!
Japanese sponge cakes in general have a lighter and softer texture than those I find in Australia, and possibly other Western countries. The texture is almost like my Cotton Cheesecake. The most popular sponge cake in Japan is by far the Strawberry Sponge Cake, aka Strawberry Shortcake. (Watch the Video)
There are plenty of posts about confectionery on Bored Panda, as there's a massive demand for sweet news. Some use cakes as a part of some imagined situation, some are in it for the unique art itself or creative choices, and some create cool desserts that are just plain creepy. No matter the preference, in baking, like in real cake, there are layers of hierarchy: only a select few become the creme de la creme, cream of the crop, top of the food chain, the icing on the cake. Ben Cullen, 28, is one of them. His cake designs have a stunning range—from something that looks like it came from a fast-food diner to edible clothes, to stylized-yet-lifelike busts, to stabs at horror movies, to vegetables and optical illusions—he can do it all, it seems. His edible art messes with your brain, too! Some of his eye tricks look better on the outside than on the inside, and some the other way around. Some things seem so delicious that you don't care what they'd actually taste like, and some you wouldn't approach from miles away (they're still probably delicious, though.) In any case, check his food art out and see for yourself. If you felt a sugar rush and you're hooked, check out his Instagram and Facebook to see even more. Who knew that the term "eye candy" could be so figuratively literal? Have a nice one.
Tender and fluffy coconut cake layers, with coconut buttercream and toasted coconut.
Chocolate cake with strawberry and mascarpone, covered with naturale ganache for the BD of my Big Boss :)
The coolest thing about baking cakes is that they are not just a culinary art but a visual one as well. With the right ingredients, talent, and skills, a baker can turn their cake into a delicious sculpture that is a feast for both the eyes and the mouth! Now, what if I told you that cakes nowadays come in all shapes and sizes? And sometimes they come in the shapes that people never expect them to be in? For instance, in the shape of your favorite cartoon characters?
Make every big moment one to savor. Our light, fluffy cake has a rich, creamy buttercream frosting and comes topped with sprinkles. This fun, festive, party-ready confection is perfect for birthdays, anniversaries, every special celebration. Delivered fresh the very same day from a local bakery in your recipient’s area, for a delicious surprise right at their door.
Milk 'N Cookies Cakes from Delish.com check all your sweet tooth's boxes.
Prepare for a toothache! These candy-covered wedding cakes are adorned with sweet treats such as chocolate, jellies gumballs, lollipops and more...
