Taiwanese Castella Cake

(FOOL PROOF CASTELLA CAKE) Ingredients: Cake flour – 1 cup –(minus) 1 tblsp Granulated sugar – ½ cup Salt – ½ tsp Cream of tartar – ½ tsp Baking powder – ½ tsp (optional) Eggs – 6 nos (room temperature) Canola oil – ½ cup Milk – ½ cup(room temperature) Vanilla essence – 2 tsp READ MORE

Pineapple Cream cheese Cake

Ingredients: For Vanilla Sponge Cake For Pineapple Puree crushed pineapple – 2 cups Sugar – 1 cup Lime juice – 1 tblsp For Pineapple Cream cheese Frosting Cream cheese – 1 cup Heavy whipping cream – 1 cup Confectionary sugar – ½ cup Pineapple puree – ½ cup For sugar syrup: Sugar – ¼ cup READ MORE

Genoise/sponge cake

Ingredients: Cake flour – ¾ cup (or) All-purpose flour – 1 cup (minus(-)) 2 tblsp corn flour – 2 tblsp Granulated sugar – ½ cup Salt – a pinch Eggs – 3 nos (room temperature) Canola oil – 2.5 tblsp Milk – 2.5 tblsp (room temperature) Vanilla essence – 2 tsp Procedure: Preheat the oven READ MORE

Orange Chiffon Cupcake

Ingredients: Cake flour – ½ cup (or) All-purpose flour – ½ cup (remove1 tblsp of the flour) Corn flour – 1 tblsp (add it into the all-purpose cup) Granulated sugar – ¼ cup Eggs – 3 nos (large-room temperature) Orange zest – 1 tblsp Orange juice – 5 tblsp (freshly squeezed) Baking powder- ¼ tsp READ MORE

Castella Cake

//cotton sponge cake// Ingredients: Melted unsalted Butter – 5 tblsp Whole Milk – 3 tblsp (room temperature) Salt – a pinch Granulated Sugar – 2 tblsp Cake flour – 6 tblsp (or) All purpose flour – 4 tblsp Corn starch – 2 tblsp Whipping Egg White: Eggs – 3 ( cold temperature) Granulated sugar – READ MORE