Charlotte Russe (Bavarian Cream Cake)

Ingredients

• Ladyfingers
• Ladyfinger sponge (remaining ladyfinger batter spread on a sheet pan and baked)
• 3 oz. simple syrup + 4 grams vanilla extract
• Bavarian Cream
• Creme Chantilly
• Chocolate shavings

Directions

1. Indent ladyfinger sponge with 8-inch cake ring and cut a circle 1/4-inch inwards. (Cake base should be 7 1/2-inches in diameter.) 
2. Center sponge in the middle of the cake ring.
3. Cut the ladyfingers to 2 1/2 inches long use a ruler and a pizza roller.
4. Line ladyfingers (straight edge down, tops facing outward) along the edge of the cake ring. The ladyfingers should be SNUG.
5. Brush the bottom sponge (NOT the outside ladyfingers) with some vanilla simple syrup.
6. Ladle Bavarian Cream halfway up the cake. Soak extra lady fingers in syrup and put upside down on top of the cream, spaced out.
7. Ladle remaining cream and even out.
8. Refrigerate for at least 24 hours to set gelatin.
9. Garnish with chantilly cream and chocolate shavings.

Roulade

Ingredients

• 200 grams egg yolks, room temperature (65-70F)
• 100 grams granulated sugar
• Zest of 1 lemon OR 1 orange
• 300 grams egg whites
• 60 grams granulated sugar
• 2 grams salt
• 160 grams pastry flour, sifted

Directions

1. In a large mixing bowl, whip the yolks and first sugar to sabayon (ribbon stage). Set aside.
2. In another large mixing bowl, begin to whip the whites until foamy. Gradually add second sugar to the whites and whip to soft peaks. Transfer to the bowl with the egg yolks.
3. Sift in the dry ingredients while folding the mixture together.
4. Immediately spread onto a parchment-lined, flat sheet pan. 
5. Immediately bake the roulade in a 400F oven for 6-8 minutes, or until you can touch the cake and it springs back. Do NOT over bake.
6. Immediately flip the hot roulade onto another sheet of parchment generously sprinkled with granulated sugar to prevent sticking. Trim the long edges of the roulade with a pizza roller. Spread jam or other desired filling onto the roulade. Pinch one long end of the roulade and roll, peeling away the parchment as you go. Wrap the whole roulade in the parchment (seam side down) and let cool.
7. Slice and serve.

Variations:

• Chocolate: Replace 2 oz. flour with cocoa powder.

Pound Cake

Ingredients

• 470 grams unsalted butter, softened (70-80F)
• 600 grams granulated sugar
• 454 grams eggs, slightly warm (80-90F)
• 14 grams vanilla extract
• 8 grams salt
• 570 grams cake flour, sifted
• 4 grams baking powder
• 130 grams sour cream

Directions

1. Grease three 7x5-inch loaf pans well and line with paper liners, if desired.
2. In a large mixing bowl, cream the butter and sugar together until properly aerated.
3. Add the eggs (25% at a time), scraping after each addition. Gently warm over a water bath and continue to mix until mixture is emulsified (homogeneous).
4. Sift the dry ingredients together. Add the dry ingredients to the butter mixture all at once. Fold in by hand until almost combined.
5. Add the sour cream and fold in until just combined. Do NOT over mix.
6. Deposit into the prepared loaf pans and bake in a 375F oven for 40-50 minutes, or until center is crowned and middle is firm to the touch.

Yield: 3 loaves

Variations

• Chocolate marble: Combine 28 grams cocoa powder, 14 grams powdered sugar, and 70 grams milk to make a paste. Add 500 grams of the batter. Marble the two batters together.
• Streusel: Prepare streusel topping. Place 350 grams of batter on the bottom of each pan, top with 50 grams streusel, top with 350 grams of batter and finish with 25 grams streusel.
• Fruit: Decrease vanilla extract to 7 grams. Add 1 Tbsp. lemon zest. Fold in 200 grams desired berries with the sour cream.

Ladyfingers

Ingredients

• 13 egg yolks, room temperature (65-70F)
• 4 oz. granulated sugar
• 13 egg whites
• 9 oz. granulated sugar
• 12 oz. cake flour, sifted
• 6 grams vanilla extract

Directions

1. In a large mixing bowl, whip yolks, vanilla, and first sugar until sabayon (ribbon stage).
2. In another large mixing bowl, whip the whites on medium speed until foamy. Sprinkle the second sugar into the whipping whites. Whip the whites to stiff peak.
3. Temper the meringue into the yolks using the 1/3 2/3 method. 
4. Sift the cake flour into the egg mixture while folding.
5. Immediately place into 2 pastry bags with 804 tips/
6. Pipe onto prepared parchment sheets (about 3 inches long).
7. Lightly sift powdered sugar onto the ladyfingers.
8. Bake in a 375F oven for 12 minutes, or until it springs back and there is slight color on the edges.

Genoise (Sponge Cake)

Ingredients

• 9 eggs, room temperature (65-70F)
• 9 oz. granulated sugar
• 9 oz. cake flour, sifted
• 3 oz. oil
• 1/4 oz. vanilla extract

Directions

1. Prepare a hot water bath.
2. In a mixing bowl, combine the eggs and sugar. Place the mixing bowl over the water bath and stir constantly, heating the eggs to 120F.
3. Place the bowl on a mixer, high speed, and whip to maximum volume. Check that the foam has started to recede.
4. Reduce the mixer to medium-low speed for 15 minutes to stabilize.
5. Transfer to a large bowl and sift the flour in while folding. Continue until no flour is visible.
6. Add some of the foam with the oil and vanilla. Mix to emulsify.
7. Pour the oil mixture over the foam and fold together (~13 folds)
8. Immediately divide into 2 prepared pans (WELL-greased).
9. Bake in a 350F oven for 28 minutes, rotating halfway, or until you're able to touch the cake and it springs back.

Yield: two 8-inch pans.


Variations

• Chocolate: Replace 2.5 oz. flour with cocoa powder and add 1/2 teaspoon baking soda.

Angel Food Cake

Ingredients

• 363 grams egg whites
• 6 grams vanilla extract
• 182 grams granulated sugar
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 182 grams granulated sugar
• 136 grams cake flour

Directions

1. Combine egg whites and vanilla. Whip on medium speed until frothy.
2. Combine the first sugar, cream of tartar and salt. Add gradually to the egg whites and beat on medium speed until a soft/medium peak whip.
3. Sift second sugar and flour together. Carefully fold into the meringue.
4. Portion into an ungreased 10" pan. Use a spatula to cut through batter and remove air bubbles.
5. Bake at 375F for 40 minutes, or until done.
6. When done, Turn pan immediately over on a sheet pan. Allow to cool before depanning.

Asian Swiss Roll

Ingredients

• 1/2 cup cake flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 3 eggs, separated
• 6 tablespoons sugar, divided
• 1/2 teaspoon vanilla extract, optional
• 2 tablespoons melted butter, cooled
• 2 tablespoons milk
• 1/4 teaspoon cream of tartar
• 1/2 cup cold heavy cream
• 2 tablespoons powdered sugar

Directions

1. Preheat the oven to 350F. Sift together the cake flour, cornstarch, and salt twice.
2. In a large bowl, whisk together the 3 egg yolks and 2 tablespoons sugar. Whisk in the vanilla, melted butter, and milk until it’s light yellow and fully emulsified. Thoroughly fold in the sifted dry ingredients until there are no lumps. Set aside.
3. Using an electric mixer with the whisk attachment, whip the egg whites and cream of tartar until you get soft peaks. Add another 4 tablespoons of sugar to the egg whites and whip until you get stiff peaks.
4. Taking 1/3 of the egg white mixture at a time, fold it into the egg yolk mixture create a light and airy batter. Make sure everything is thoroughly combined. 
5. Line a 9x13-inch baking pan with parchment paper. You can cut the four corners of the paper and overlap it to create smooth corners.
6. Pour the mixture in the pan and smooth it out so it’s completely even. It’s crucial that the batter be evenly distributed in the pan. Knock the bottom of the pan on a tabletop a few times (you can cover the table’s surface with a kitchen towel to make sure you don’t break anything) to get rid of any large air bubbles.
7. Bake in the preheated oven on the middle rack for 13-15 minutes, or until a skewed inserted in the middle of the cake comes out clean.
8. Remove from the oven and let it cool for 15 minutes. Flip the pan out onto another piece of parchment paper. Carefully peel off the parchment paper that the cake was baked with. Turn the cake so the pale side is up. Trim off the short ends of the cake.
9. In a mixer, whip the cream along with the powdered sugar until you get stiff peaks. When the cake is still warm enough to be pliable but not warm enough to melt your cream, spread the whipped cream evenly onto the cake, leaving one inch on one of the short ends uncovered.
10. To roll the cake up, taking out a rolling pin and place it underneath the parchment paper your cake is sitting on. Slowly roll the parchment paper onto the rolling pin one side as you roll up the cake on the other. Essentially, you’re using the rolling pin to push the cake forward as you roll. At the same time, you’re using the pin to roll up the loose parchment paper. Once rolled, dust with more powdered sugar if you like. Slice of the ragged ends, then slice the cake into 4-6 pieces, depending how big you want them. Serve.

Variations:

• Strawberry (or other fruit) Swiss Roll: Add 3 lines (evenly spaced) of quartered strawberries or other diced fruit crosswise along the whipped cream. Roll as normal.
• Matcha-Red Bean Swiss Roll: Sift 1 Tbsp. matcha powder along with the dry ingredients Bake cake as normal. Fold in 1/2 cup red bean paste to the whipped cream, then roll as normal.

Chocolate Lava Muffins

Ingredients

• 8 ounces semisweet chocolate chips
• 1/2 cup unsalted butter
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 1/4 cup flour
• 1 Tablespoon cocoa powder
• 1/4 teaspoon salt
• 4 eggs
• Butter, to coat muffin tin
• Extra cocoa powder for dusting

Directions

1. Preheat the oven to 375 degrees F.
2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
3. In a large mixing bowl, combine sugar, flour, cocoa powder and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
4. Grease 8 cavities of a standard cupcake pan. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 12 minutes. Outsides should be cake-like and centers should be gooey.
5. Yields 8 cakes.

Maple Cupcakes

Ingredients

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) butter, slightly softened,cut into chunks
• 2 tablespoons vegetable shortening, at room temperature
• 2 cups pure maple syrup 
• 3 egg yolks
• 1 large egg
• 1 1/2 cups whole milk

Directions

1. Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbon-like. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.
4. Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.
5. Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
6. Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
7. Frost with desired frosting. Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.
8. Yield: 24 cupcakes.

Strawberry Shortcakes

Ingredients

Scones:

• 2 cups all-purpose flour
• 1/4 cup granulated white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup cold unsalted butter
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup cream, half and half, or milk

Filling:

• 2 pounds fresh strawberries
• 1/4 cup-1/3 cup granulated white sugar (or to taste)

Topping:

• 1 cup cold heavy whipping cream
• 1-2 tablespoons granulated white sugar (or to taste)

Directions

1. Scones: Preheat oven to 375 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper. 
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
3. Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a 7 inch round. With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet. Brush the tops of the scones with a little cream. Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.
4. Filling: Wash, hull, and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.
5. Whipped Cream: Chill the bowl and whisk in the freezer for about 15 - 30 minutes. Place the cream and sugar in the bowl and whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.
6. To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.

Mille Crepe (Crepe Cake)

Ingredients

Crepe Batter:

• 6 tablespoons butter
• 3 cups milk
• 6 eggs
• 1 1/2 cups flour
• 7 tablespoons sugar
• Pinch salt

Vanilla pastry Cream

• 2 cups milk
• 1 vanilla bean, halved and scraped
• 6 egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch, sifted
• 3 1/2 tablespoons butter

For the assembly:

• Corn oil
• 2 cups heavy cream
• 1 tablespoon confectioners' sugar or more
• Confectioners' sugar, for dusting

Directions

1. The day before, make the crepe batter and the pastry cream:
2. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
3. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
4. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
5. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
6. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar until stiff peaks form. Fold it into the pastry cream.
7. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for crème brûlée, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake.

Margarita Cupcakes

Ingredients

• 1 and 1/2 cups all-purpose flour (spoon & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature preferred
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• Zest + fresh juice of 3 medium limes (about 1/4 cup juice)
• 2 Tablespoons tequila (optional)

Tequila Frosting

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 cups confectioners' sugar
• 3-4 Tablespoons tequila
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon lime extract or lime oil, (optional)
• Candied lime slices, lime zest, and/or margarita salt for garnish (optional)

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners.
2. Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
3. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
4. With the mixer running on low speed, slowly add some of the dry ingredients alternating with some of the milk until all is mixed. Increase to high speed and beat in the lime zest and juice until incorporated. Try to avoid overmixing.
5. Pour/spoon the batter into the liners (fill only 1/2 - 2/3 full to avoid spilling over the sides). Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. While still warm, brush finished cupcakes with tequila. This infuses extra tequila flavor. Allow the cupcakes to cool completely before frosting.
6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners' sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in the tequila, vanilla extract, and lime flavoring on high speed. Taste. Add more flavoring as needed.
7. Frost cooled cupcakes. Garnish with candied lime slices or lime zest, (or sprinkle with a little margarita salt right before serving), if desired.

Homemade Funfetti Cupcakes

Ingredients

For the Cupcakes:

• 1 3/4 cups cake flour
• 1 1/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature, cut into ½-inch cubes
• 4 eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 cup rainbow sprinkles

For the Vanilla Buttercream Frosting:

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 2 tablespoons vanilla extract
• Rainbow sprinkles, for decorating

Directions

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line two 12-cavity cupcake pans with paper liners; set aside.
2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles.
4. Fill the liners two-thirds full (about 1/4 cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
5. Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
6. Frost the cupcakes as desired and garnish with additional sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
7. Yields 24 cupcakes.

Orange Yogurt Cake

Ingredients

Cake

• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 cup Greek yogurt
• 1 cup granulated sugar
• 3 eggs
• Zest of two oranges
• 1 tsp. vanilla extract
• 1/2 cup vegetable oil

Icing

• 1 cup confectioners’ sugar
• 2-3 Tbsp. freshly squeezed orange juice

Candied Oranges

• 1 blood orange
• 1/2 cup sugar
• 1/2 cup water

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 8.5 inch x 4 inch loaf pan and set aside.
2. In a small bowl combine the flour, baking powder, and salt. Whisk to combine.
3. In the bowl of a standing mixer fitted with the whisk attachment combine the yogurt, sugar, eggs, orange zest, orange juice, and vanilla. Whisk to combine. With the mixer on running on low, add in the dry ingredients into just combined. Then pour the vegetable oil into the batter and mix until it’s combined well.
4. Pour batter into loaf pan and bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
5. To make the candied orange slices, wash and dry the orange thoroughly. Cut the orange in half lengthwise, then use a sharp knife to make very thin slices of orange. Poke out any seeds using a toothpick. Combine the sugar and water in a medium saucepan over medium-high heat. Heat the mixture until the sugar dissolves. Add the orange slices to the mixture so that they are in a single layer, reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied. Remove from the heat. Let air-dry on a cooling rack (place some paper towels underneath the rack to catch the syrup drips) until ready to garnish.
6. When the cake is completely cool, combine the confectioners’ sugar and orange juice in a small bowl and whisk to blend until smooth. Adjust the consistency as needed with additional juice or confectioners’ sugar. Drizzle the glaze over the top of the cake and garnish with the candied orange slices. Let stand briefly until the glaze sets. Slice and serve.

Tres Leches Cake

Ingredients

Cake:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Tres Leches Mixture:

• 1/4 cup heavy cream
• One 14-ounce can sweetened condensed milk
• One 12-ounce can evaporated milk

Icing:

• 1 pint heavy cream, for whipping
• 3 tablespoons sugar
• Maraschino cherries, to decorate

Directions

1. For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
2. Sift the flour, baking powder and salt into a large bowl.
3. Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
4. Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
5. Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
6. For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
7. For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
8. Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!

Sponge Cake

Ingredients

• 1 Tbsp. butter
• 2 Tbsp. milk
• 1 teaspoon vanilla (optional)
• 5 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 1/4 cups cake flour, sifted twice

Directions

1. In a small saucepan, heat together the butter, milk, and vanilla over medium heat until the butter is melted, stirring so that the mixture does not burn. Remove from heat and set aside.
2. In a large mixing bowl, beat the eggs together with an electric mixer until foamy. Gradually add the sugar and beat on medium-high to high speed until the mixture lightens in color and quadruples in size. The texture of the sugar and eggs should be thick and should fall in ribbons when the mixer is lifted. Fold in the sifted cake flour in 3 parts, only folding enough to just incorporate each time. Sprinkle the milk mixture over the batter 
3. Preheat oven to 350 degreen Fahrenheit. Grease and flour a 8-inch circular springform pan or line the bottom and sides with parchment paper.
4. Pour batter into the pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Let cool in pan for 5 minutes, then remove sides of pan and let cake cool completely on a wire rack.
5. Decorate and serve as desired. Keep in an airtight container to store (best eaten within 2 days).

To make a basic double-layer Christmas cake:

• Split cake in half to make two layers. Brush each layer with a simple syrup. Spread sweetened whipped cream on the bottom layer and cover with berries and more cream. Stack the other layer on top and cover the rest of the cake with more whipped cream and other garnishes. Serve or refrigerate in an airtight container.

Gyeranbbang (Korean egg bread)

Ingredients

• 1 tablespoon unsalted butter, melted
• 3 tablespoons sugar
• a pinch of salt
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/2 cup milk
• 4 eggs
• 1 teaspoon cooking oil

Directions

1. Make batter by combining butter, sugar, salt, baking powder,vanilla extract, 1 egg, flour, and milk. Whisk until smooth.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Brush the bottom and the sides of 3 mini loaf pans (approximately 4 x 2 x 1.5 inch) with cooking oil.
4. Fill each pan about 1/2 full with batter, dividing it into 3 equal portions. 
5. Crack an egg onto the center of the batter in each pan.
6. Place pans on the middle rack of the oven and bake for 13 minutes, or closer to 15 minutes if you prefer a solid egg.
7. Take out of the oven and serve hot.

White Cake

Ingredients

• 2 1/4 cups cake flour
• 1 cup milk, at room temperature
• 6 large egg whites, at room temperature
• 2 teaspoons vanilla extract
• 1 3/4 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened but still cool, cut into cubes

Directions

1. Heat oven to 350 degrees Fahrenheit. Prepare two 8-inch cake pans.
2. Make sure milk and eggs are room temperature.
3. Pour milk , egg whites, and vanilla into medium bowl and mix with fork until blended.
4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter and continue beating on low for about 1-2 minutes.
5. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
6. Pour batter evenly between two prepared cake pans.
7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
8. Allow cake to cool to room temperature.
9. Frost cakes with favorite frosting.

Pumpkin Bundt Cake

Ingredients

• 2 1/2 cups sugar
• 1 cup canola oil
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 can (15 ounces) solid-pack pumpkin
• Confectioners' sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
2. Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.

Basic Cupcakes

Ingredients

• 1 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 5 eggs
• 2 teaspoons pure vanilla extract
• 12 ounces sour cream
• 1 Tablespoon baking powder
• Pinch salt
• 3 cups cake flour, sifted

Directions

1. Preheat oven to 350F. Line 24-28 standard muffin cups with cupcake liners.
2. In a large mixing bowl, beat together the butter and the sugar until light and fluffy. Mix in eggs, one at a time, on medium speed until well-incorporated. Beat in vanilla extract and sour cream until blended.
3. Mix together the baking powder, salt, and cake flour with a whisk in a separate bowl. Slowly mix into the wet ingredients but only mix until JUST combined.
4. Fill cupcake liners 3/4 full and bake in preheated oven for 20 minutes, or until toothpick inserted in the middle of a cupcake comes out clean.
5. Cool in pan for about 5 minutes then transfer to a wire rack to cool completely.
6. Frost accordingly and serve!