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Orange Chiffon Cake with Edible Flowers

Beautiful and Delicate Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.comJust in time for Spring, this recipe for Orange Chiffon Cake with Edible Flowers is both scrumptious and gorgeous. Fragrant with the essence of fresh oranges, the cake is moist and super fluffy. The crumb coating is delicate and combined with the edible flowers gives the cake a casual and earthy note which makes it perfect for casual dining or get-togethers. Make this cake for your next springtime gathering (Easter, Mother’s Day, Bridal or Baby Shower) and watch it become the center of attraction.

Notes on the Recipe, Tips and Tricks

If you’re new to enjoying edible flowers, purchase the packaged mixes at your grocery store or farmer’s market. This way you can try an assortment of flowers and decide which ones you like. In the stores, edible flowers are usually packaged in small plastic containers and stocked in the produce section. I purchase my edible flowers at Whole Foods Market.

To prepare the flowers for eating, gently rinse with cool water. Shake off the excess water or use a salad spinner to dry. Store in the refrigerator in a sealed container or plastic bag until you’re ready to use. They will last for 1 week in the refrigerator.

I like serving the cake with the flat surface (bottom of the pan) on top. If the cake doesn’t sit evenly on the plate because it’s domed, trim off a thin layer.

The cake is best enjoyed within 3-4 days. Cover the cake and store at room temperature or in the refrigerator. The cake can be frozen for up to 2 months. To enjoy again, thaw at room temperature.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Cotton Cheesecake/Japanese Cheesecake or Sponge Cake.

Ingredients

6 large eggs + 1 egg white
3 large oranges: 2 Tbsp zest + 3/4 cup orange juice
2 cups cake flour
1 1/4 cups fine white sugar (also called caster or Baker’s sugar)
1 Tbsp baking powder
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 tsp cream of tartar
assorted edible flowers
2 Tbsp powdered sugar

Directions

Separate the whites from the yolks for the 6 eggs and place in separate bowls. Separate 1 extra egg white and add to the other egg whites. Allow the eggs to come to room temperature (approximately 30 minutes).

Remove slivers of the orange skin using a zester or fine grater until you have 2 Tbsp zest. Juice the oranges and then strain the juice, discarding the pulp. (If you don’t have enough juice, add water so it measures 3/4 cup.)

Position the oven racks toward the lower portion of the oven. Preheat the oven to 325 degrees Fahrenheit.

Sift the cake flour into a large mixing bowl. Add 1 cup fine sugar, baking powder and orange zest. Mix on Low speed for 20 seconds.

Add the egg yolks, orange juice, vegetable oil and vanilla extract. Mix on Medium Low for 30 seconds. Scrape around the bowl and work in any dry ingredients. Mix for another 30 seconds. Scrape around the bowl one more time and mix on Medium Low for another 30 seconds.

Transfer the egg whites into a large mixing bowl. Using a whisk attachment, beat the eggs on Low speed for 30 seconds. Increase the speed to Medium Low and continue beating for another 30 seconds or until small bubbles form on top of the egg whites. Add the cream of tartar. Beat the eggs on Medium High speed until they just start to thicken (approximately 1 minute). Gradually add the remaining 1/4 cup fine sugar while beating the egg whites until you achieve firm peaks. (This process takes about 3 minutes using a stand mixer.)

Add 1/3 of the egg whites to the batter and gently combine using a large whisk. Add in the next 1/3 of egg whites and repeat the process. Add in the remaining portion and again gently combine.

Pour the batter into a tube pan/angel food cake pan. Take a bamboo skewer and drag it through the batter a few times to remove any air pockets. Optionally, tap the pan against the counter a few times. Put the pan in the oven and bake for 55-60 minutes.

Check the cake for doneness by inserting a bamboo skewer into the cake. It should come out clean.

Remove the pan from the oven and invert it. Allow the cake to cool upside down for 1 1/2 hours.

Run a spatula around the pan to loosen the cake and then remove the cake from the pan. Use the spatula to loosen the cake from the pan bottom making sure to loosen along the center tube as well.

Transfer the cake to a serving plate. Dust the cake with a generous amount of powdered sugar and the decorate with assorted edible flowers.

Optionally serve with fresh fruit, whipped cream or the glaze below. Enjoy!

Yields: 8-10 servings

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Orange Chiffon Cake with Sweet Glaze and Raspberries | recipe from runawayrice.comAdd more decadence to the cake by making this sweet glaze.

Easy Orange Glaze

Ingredients

2 cups powdered sugar
4 Tbsp fresh orange juice
2 tsp orange zest

Directions

Add the orange juice and zest into a large bowl. Add the powdered sugar a little bit at a time and mix together. Continue until all the sugar is added. Drizzle over the cake or serve on the side.

If you love whipped topping, try this decadent treat with your cake: Whipped Cream Frosting

Some pictures to inspire you to make this gorgeous cake!

Celebrate Spring with this gorgeous Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.comDelicious and Fluffy Orange Chiffon Cake with Beautiful Edible Flowers | recipe from runawayrice.comSpringtime Dessert: Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.com

Bring this to your next bridal shower: Gorgeous Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.com

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Cotton Cheesecake / Japanese Cheesecake

Light and fluffy yet creamy and decadent. This is the perfect combination of sponge cake and cheesecake!

This is my new favorite dessert and after you try this recipe it will become your favorite too.  It’s the perfect combination of sponge cake and cheesecake in both taste and texture.  What I also love about this cake is that it’s not overly sweet as some cakes can be.  The combination of fluffy cake with creamy and slightly tart cream cheese is absolutely heavenly and I hope you enjoy the recipe as much as I do.  Please note this recipe can be a bit tricky.  Please watch the video and follow the steps exactly.  Happy Baking!

Notes on the Recipe, Tips and Tricks

As the cream cheese, eggs and butter need to be at room temperature, advanced planning is required. About 2 hours before making the cake, remove the cream cheese and butter from the refrigerator.  About 1 hour before take the eggs out of the fridge.  The cream cheese and butter should be soft and spreadable for this recipe.  If these ingredients are not quite ready, pop them in the microwave on Low power for about 15-20 seconds.

Eggs are easiest to separate when they are cold.  Egg whites are best beaten at room temperature to achieve the fluffiest texture.   You can separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe.

I am using an 8-inch round X 3-inch high springform pan.  If using a pan that is less than 3 inches high, line the pan so the parchment paper extends about 2 inches above the pan.  The parchment paper wall provides support since the cake rises to about 3 inches tall during baking.  Keep the paper to no more than 4 inches tall. Too much paper will prevent the top of the cake from browning nicely.

The water bath is essential for keeping the cake moist.  As the cake bakes for longer than the typical cake, the water bath is crucial.  Additionally the water bath insulates the cake and allows it to cook at a consist temperature.  These factors are important for achieving the fluffy and moist texture for the cake.

Be sure to fold the egg whites into the batter.  Do not beat or mix vigorously as this will deflate the egg whites. (If you’re not familiar with the fold technique, check out how I do it in the video.)

As oven temperatures vary, check to see if the cake is done (using a toothpick) after 1 hour of baking.  Then bake the cake until the top is golden brown.  This is one recipe where over-baking the cake is ok.  You won’t ruin the cake!  Depending on your oven it may take up to 1 1/2 hours.  Again, this is just fine.

If your cake cracks on top, the heat is too high or the cake is too close to the heating element.  Make note of this and adjust these things the next time.

This cake will shrink (about 1/2 an inch or so) after cooling so please don’t despair.  Leaving the cake in the oven after it’s done baking helps to minimize some of the deflating.

Refrigerate the cake for at least 4 hours before eating.  The cold sets the cream cheese and greatly improves the flavor and texture.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Sponge Cake (Banh Bong Lan) and Orange Chiffon Cake with Edible Flowers.

Ingredients

8 oz cream cheese (room temperature)
1/2 cup milk
5 large eggs (room temperature)
1/4 tsp cream of tartar
1/4 cup sugar + 1/4 cup sugar
1/4 cup unsalted butter (room temperature)
1 Tbsp lemon juice
1/4 cup all-purpose flour
2 Tbsp cornstarch

8-inch round springform pan

Directions

Line the bottom and sides of the springform pan with parchment paper.  Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water.  Place it in the oven on the lowest rack.  Preheat the oven to 315 degrees Fahrenheit.

Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

Beat egg whites on Low speed for 30 seconds.  Increase the speed to Medium Low and beat for another 30 seconds or until foamy.   Add the cream of tartar.  Increase the speed to Medium High and beat until the egg whites just start to thicken.  Add 1/4 cup of sugar gradually.  Continue beating until the egg whites reach the soft peaks stage, approximately 3 minutes using a stand mixer.

In a separate bowl add the cream cheese and milk.  Mix on Low speed until creamy and smooth (approximately 2-3 minutes.)  Add the butter, sugar and lemon juice and beat for 1 minute.  Add the flour and cornstarch and mix for another minute.  Finally add the egg yolks and mix for 1 more minute.  Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated.  Add another 1/3 and gently fold.  Add the remaining 1/3 and gently fold.

Pour the batter into the lined springform pan.  Spread the batter evenly into the pan and smooth out the top using a spatula.  Holding the sides of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes.  Check the cake for doneness by inserting a toothpick into the center of the cake.  It should come out clean.  Bake the cake for an additional 10-15 minutes to brown up the top.

Turn off oven, open the oven the door slightly (about 2-3 inches) and let the cake cool in the oven for 1 hour.

Remove cake from the pan.  Place on a plate and refrigerator for at least 4 hours.

Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.

Yields: 8 servings

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Simply Amazing Japanese Cotton Cheesecake | recipe from runwayrice.com*This post contains affiliate links.*

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Whipped Cream Frosting (Kem Tuoi Lam Banh)

Whipped Cream Frosting on Chocolate Cupcakes

Whipped Cream Frosting on Chocolate Cupcakes

This light and fluffy frosting is the perfect topping for cupcakes and cakes.  It also makes an awesome filling for roll cakes and pastries.  (Check out the Roll Cake recipe I shared earlier.)  Because it’s a favorite filling for many Asian desserts, this recipe definitely deserves its own feature post.  This is a really easy frosting to whip it when you need a quick topping to add some pizzazz to your sweet treats.

A few notes

As the frosting is mostly whipped cream, it isn’t as sturdy as the buttercream frostings.  Refrigerate the frosting until you’re ready to use it.  Once applied on cakes or pastries, the cream will hold up well at room temperature as long as it’s not too warm outside or the dessert is under direct lights.  Store any uneaten portions in the refrigerator for up to one week.

Watch the video below for instructions.

Ingredients

2 cups heavy whipping cream
3/4 cup powdered sugar
1 packet unflavored gelatin (.25 oz or 7 gm)
1/4 cup water

Directions

Place mixing bowl and whisk in refrigerator and chill for 20 minutes.   Refrigerate heavy whipping cream as well.

Add water into a measuring cup.  Sprinkle gelatine over water and let standard for 1 minute.  Stir until combined.  Microwave on High for 30 seconds.  Remove from microwave and stir making sure gelatine powder is dissolved.  Place cup in cold water and allow to cool, approximately 6-8 minutes.

Mix heavy whipping cream on Medium speed until soft peaks form (approximately 4-5 minutes).  Add powdered sugar and mix together for 1 minute. (Cream should start getting stiff.)  Scrape around bowl with a spatula and work in the unmixed powdered sugar.  Add gelatine and mix on Medium High for 30 seconds.  Increase speed to High and mix for another 1 minute or until cream is stiff.  Do not overbeat.  Transfer frosting to a bowl and refrigerate.

Yields: 4 cups

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Roll Cake/Swiss Roll/Log Cake (Banh Bong Lan Cuon)

Vanilla Roll Cake with Fruit (Banh Bong Lan Cuon)

I’ve had lots of requests for this recipe after I posted the Sponge Cake recipe earlier this year.  I held off on sharing this recipe until now because I was saving it for the holidays!  This roll cake is so beautifully elegant with its fluffy, not-so-sweet layers and swirls of decadent whipped cream frosting.  The wonderful thing about this recipe and why it’s my favorite holiday treat is the cake’s versatility.  Using just this simple recipe, you can make many different cake variations.  I share some different options below including my favorite absolute–Mocha Roll Cake.  So, if you’re in the mood to bake for the holidays, this is the cake to make for your family and friends.  Thanks all for your patience, even those of you who have sent me multiple emails reminding me to share the recipe…lol….  I hope it’s worth the wait and please feel free to share your results!

Notes on the Recipe, Tips and Tricks

Do not allow the gelatin to congeal.  It should still be liquid (but not hot) when added to the stiff cream.  If you’ve let the gelatin sit too long and it’s jelly-like or even solid, microwave it for 10 seconds to return it to a liquid state.  Cool it again in cold water and then add to the whipped cream when it’s cool to the touch.

Remove the frosting from the refrigerator about 15 minutes before frosting the cake.  This way it’ll be softer and more spreadable.

This recipe uses a half sheet baking pan which is approximately 12 X 18 inches.  (Please note there’s really no set size for half sheet pans.)

Make a diagonal cut in the corners of the parchment paper to help it lay easier in the baking pan.

Make sure to spread the batter evenly into the pan and smooth out the top as much as possible.  Since the cake is thin and bakes very quickly, there’s not enough time for it to settle and smoothen and so we need to help it along.

Test the doneness of the cake by using a toothpick.  Another way to test doneness is by touching the cake very lightly with your index finger.  The cake should spring back indicating it’s done.

Do not over-bake the cake.  This will dry it out and then it will crack or fall apart when you roll it later.

The amount of frosting to spread on the cake is up to you.  The recipe below is plenty of frosting for the roll cake.  You may want to cut back on the frosting if you wish to have some leftover to serve on the side.

If you’re making the cake ahead of time, store in the refrigerator.  Remove from refrigerator 10-15 minutes before serving.  Cake can be stored in refrigerator for up to 1 week.  You can freeze the cake for up to 2 months.

Watch the video below for instructions.

If you enjoyed this recipe, you might like: Cotton Cheesecake / Japanese Cheesecake and Orange Chiffon Cake with Edible Flowers.

Ingredients

for the Whipped Cream Frosting
2 cups heavy whipping cream
3/4 cup powdered sugar
1 packet unflavored gelatin (.25 oz or 7 gm)
1/4 cup water

for the Cake
1 Sponge Cake recipe
2 Tbsp powdered sugar for dusting the cake
2-3 strawberries
1 kiwi
1 small mango

Directions

Making the Whipped Cream Frosting

Place mixing bowl and whisk in refrigerator and chill for 20 minutes.   Refrigerate heavy whipping cream as well.

Add water into a measuring cup.  Sprinkle gelatin over water and let standard for 1 minute.  Stir until combined.  Microwave on High for 30 seconds.  Remove from microwave and stir making sure gelatin powder is dissolved.  Place cup in cold water and allow to cool, approximately 6-8 minutes.

Mix heavy whipping cream on Medium speed until soft peaks form (approximately 4-5 minutes).  Add powdered sugar and mix together for 1 minute. (Cream should start getting stiff.)  Scrape around bowl with a spatula and work in the unmixed powdered sugar.  Add the gelatin and mix on Medium High for 30 seconds.  Increase speed to High and mix for another 1 minute or until cream is stiff.  Do not overbeat.  Transfer frosting to a bowl and refrigerate.

Yields: 4 cups

Making the Cake

Line baking pan with parchment paper.

Preheat oven to 350 degrees.

Prepare batter according to Sponge Cake recipe.

Spread batter into baking pan making sure to distribute the batter evenly.  Smooth the batter with a spatula.

Bake for 10 minutes.  Remove from oven.  Gently pull the parchment from the sides of the cake.  Allow cake to cool for 5 minutes.

Lay a clean kitchen towel on the counter.  Dust towel lightly with powdered sugar.  Place cake on the towel.  Trim the left and right sides of the cake if they are uneven.  Fold parchment paper under and roll away from the cake.  Sprinkle the top of the cake with more powdered sugar.  Gently roll the towel and cake into a spiral.  Allow the cake to cool for 1 hour with the seam side down.

Cut fresh fruit into thin slices.

Gently unroll the cake.  Spread the frosting on the cake.  Add a row of strawberries, kiwis and mangos slices.   Roll the cake back up again.  Trim the ends and dust the cake with powdered sugar.

Yields:  6-8 servings

Recipe Variations

Mocha:  Add 1 Tbsp instant coffee, 1 Tbsp cocoa powder, 1/4 tsp baking soda to dry ingredients and sift together.

Coffee:  Add 1-2 Tbsp instant coffee, 1 Tbsp instant creamer powder, 1/4 tsp baking soda to dry ingredients and sift together.

Chocolate:  Add 2 Tbsp cocoa powder, 1/4 tsp baking soda to dry ingredients and sift together.

Spice Cake:  Add 1/4 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice and 1 cup chopped pecans.  Replace vanilla extract with rum or orange extract.

Chocolate Roll Cake with Coconut Whipped Cream Frosting – see above for chocolate cake recipe.  Add 1 cup coconut flakes to whipped cream and combine well.

Dress up the roll cake by adding fresh fruit, chocolate shavings or dusting with cocoa powder.  You can also drizzle melted chocolate on top for a fancier more decadent dessert.

Feel free to share your recipe variations with me and I’ll add here!

Mocha Roll Cake | recipe from runawayrice.com

Mocha Roll Cake

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Sponge Cake (Banh Bong Lan)

Sponge Cake (Banh Bong Lan) | recipe from runawayrice.comLight and fluffy, the Asian version of sponge cake is not super sweet and simply scrumptious!  It’s a wonderful basic cake that can be easily dressed-up to make a fancier dessert.  (I’ll share another tasty recipe in a future post.)  Most of the time, I like to serve the cake with a dusting of powdered sugar or with a dollop of whipped cream and some fresh berries.  Yum!  Enjoy the recipe!

Notes on the Recipe, Tips and Tricks

The eggs need to be at room temperature so the egg whites can be whipped successfully.  Remove the eggs from the fridge and place on the counter for an hour.  Alternatively, soak cold eggs in a bowl of warm tap water for 15 minutes.

When separating the eggs, be careful not to break the yolks and contaminate the egg whites.  Any yolk in the egg whites will prevent the whites from getting airy.  Use an egg separator to make it easier.

For this recipe, it helps to have a hand mixer to make the batter and a stand mixer to whip the egg whites.  The stand mixer is powerful and gets the job done fast.  Also, most stand mixers have stainless steel bowls and this is preferred to make nice and fluffy egg whites.  If you don’t have a stand mixer and plan to use your hand mixer to make the egg whites, make sure you wash and dry the mixers thoroughly before whipping the egg whites.  Again, any egg yolks and/or water will contaminate the egg whites and prevent them from stiffening properly.

Regarding over-whipping egg whites, we all know it takes just seconds to turn egg whites from fluffy, white clouds to a watery, broken-down gray mess, so please be careful.  If using a stand mixer, it only takes 3-4 minutes total to whip egg whites.  While whipping, stop and check to see how the egg whites are forming every minute.  Stop once you’ve achieved stiff peaks.

For reference, my hand mixer speed is 1-5 and stand mix is 1-10.  I make notes on the speed in the recipe below.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Cotton Cheesecake / Japanese Cheesecake and Orange Chiffon Cake with Edible Flowers.

Ingredients

5 large eggs at room temperature
3/4 cup cake flour
1/2 cup fine sugar (Baker’s sugar)
1 tsp baking powder
1/2 tsp cream of tartar
1/4 cup low-fat 2% milk
1/4 cup vegetable oil
1 tsp vanilla extract

10″ bundt pan
non-stick baking spray

Directions

Position the oven rack toward the lower portion of the oven.  Preheat the oven to 325 degrees Fahrenheit.  Grease the bundt pan with a generous amount of non-stick baking spray.  Use a pastry brush to coat the pan evenly.

Separate eggs and place egg yolks into a large mixing bowl.  Set aside the egg whites for now.

Using a hand mixer, beat egg yolks on low speed (setting 2) for 1 minute.  Add 1 tbsp of sugar and increase mixer speed to high (setting 4).  Mix for 30 seconds.  Every 30 seconds add 1 Tbsp of sugar and mix together.  Continue until all sugar is added.  Note the eggs become creamy and turn a pale yellow color.  (This step takes approximately 5 minutes.)  Add vegetable oil, milk and vanilla extract and mix on low (setting 2) for 1 minute.

Add baking powder to cake flour and then sift together.  Add flour, in thirds, to the egg batter and mix on low (setting 2) until well blended.  (This step takes approximately 2-3 minutes.)

Add egg whites into stand mixer.  Mix egg whites on low (setting 2) for 30 seconds.  Increase speed to medium (speed 5) and mix for another 30 seconds.  Egg whites should be foamy now.  Add cream of tartar.  Increase speed to the highest speed (setting 10) and whip the eggs until stiff peaks form (approximately 4 minutes.)   Scoop a third of the egg whites and add to the batter.  Gently fold egg whites into the batter.  Be gentle–avoid stirring too fast or beating the batter.  This will deflate the egg whites.  Continue folding in the egg whites and mixing gently.  (This step takes approximately 3 minutes. ) The batter won’t be perfectly smooth.  Little lumps or streaks of egg whites are ok.  Pour the batter into the pan.  Use a spatula to even out the batter and smooth the top.

Bake for 25-30 minutes.  Check for doneness by inserting a toothpick into the cake.  When it comes out clean, the cake is done.  Once done, turn off the oven and open the oven door.  Allow the cake to cool down gradually in the oven for 20 minutes.  The cake will deflate as it cools.

Run a knife along the edge of the pan and then invert the cake onto a plate.  When serving, dust with powdered sugar or top with whipped cream.

Yields: 6-8 servings

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