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Category ... Cakes

Hong Kong Sponge Cake--an Amazing Technique

Mar 18, 2017 | From the kitchen of Rose in Recipes


Having fallen in love with Linh Trang's Milk Bread and her beautifully crafted video, I decided to explore some of her other videos and was intrigued by her unique method of making sponge cake without a tube pan. Normally a cake of this type will dip in the center without a center tube to support it. Linh Trang explained how she created this cake to prevent dipping:

In Vietnam, people think that is a terrible failure. So a large part of my time in the kitchen was used to find out how to have a soft, cottony sponge cake that has a dome in the end :-) A very helpful tip that I learnt recently is to drop the mold onto the counter from a level of about 7 inches) like what I did in this chiffon video, at 5.33). I am not sure 100% but I guess the shocks help to ventilate and release the steam better, and this trick works like magic to me. After dropping the mold 3 - 4 times, we can unmold the cake (if it's not baked in a tube pan) and let it cool on a rack.

The resulting sponge cake is extraordinarily tender, moist, and velvety and not at all overly sweet. I brought half the cake to my dentist, Dr. Kellen Mori, and learned coincidentally that her 6 year old daughter Olivia had just expressed a yearning for strawberry shortcake for breakfast. All that was needed was some lightly sweetened whipped cream and strawberries and apparently it was a great success! Olivia even made a video expressing what she thought a "famous baker" should be. Essentially she said that one should not be concerned about fame or money but rather about having fun, and feeding and making people happy. She certainly made me happy!


Linh Trang's video demonstrates exactly how to make this cake and she has given me permission to offer the recipe to you.

Here is the recipe:

One 8 x 2-1/2 to 3 inch pan, bottom lined with parchment (do not grease the sides) (Note the baked cake was 2 inches at the sides and 2-1/4 inches domed so a 2 inch pan might work)

4 to 5 egg yolks: 76 grams
superfine sugar: 20 grams
milk: 40 ml (3 Tablespoons) fine to use orange juice or lemon juice instead
oil: 30 ml (2 Tablespoons)
vanilla: 1/2 teaspoon
all-purpose flour: 50 grams (I used bleached but she thinks her flour was unbleached)
cornstarch: 50 grams (for the best texture I recommend organic such as Rumford)
4 egg whites: 120 grams
cream of tartar: 1/4 teaspoon (I used 1/2 t but Linh Trang said it is not good quality in
Vietnam so more will be too tangy)
superfine sugar, sifted: 70 grams

In a medium bowl, whisk together the yolks, sugar, milk, oil, and vanilla until very smooth. Add the flour/cornstarch through a strainer and whisk until evenly incorporated.

Beat meringue on low speed until foamy. Gradually add the sugar and continue on high speed until soft peaks. Then lower speed to medium for about 2 minutes until stiff peaks to give it more stability.

Whisk 1/3 of the meringue into the yolk mixture. Then use a spatula to fold in the meringue, adding it in two parts. Smooth the surface.

Tap the pan 3 times on the counter to release any large air bubbles.

Bake toward lower rack so not too close to top heat at 300°F 40 to 50 minutes (slow rise=less likelihood of falling) until it springs back.

Drop the pan 3 times to release steam and unmold right away. Remove parchment and cool top-side-up on a raised rack.

Revisited Neoclassic Buttercream with Whole Eggs

Jan 28, 2017 | From the kitchen of Rose in Recipes


Neoclassic Buttercream was my solution to making the classic egg yolk buttercream virtually foolproof. Instead of the need for a candy or instant-read thermometer to show when the sugar syrup had reached the correct temperature, replacing all of the water and a portion of the sugar with corn syrup (or golden syrup) eliminated the need for a thermometer. You now just needed to heat the corn syrup and sugar mixture until the top surface is covered with large bubbles to indicate that it is at the correct temperature to add to the beaten egg yolks.


I have a question, but first a compliment I totally love your neoclassic buttercream. I made a three-tier wedding cake using it and it was fabulous.
The question is how to adapt this to whole eggs instead of yolks. I have a recipe from my Hungarian mother-in-law that produces (if you're lucky) a chocolate buttercream that my husband loves. It involves beating whole eggs with sugar and cocoa powder over boiling water for at least 30 minutes. Her test of doneness is that it gives a thread between your thumb and first finger. Then you cool and beat in butter. This is tiring and not dependable. I think there should be a way to adapt your neoclassic corn syrup method. Do you have any ideas of how to adjust the proportions?


We ran two tests to verify that indeed whole eggs can be substituted for egg yolks for this buttercream. Whole eggs can replace the egg yolks in a ratio of 1 whole egg (50 grams): 2 egg yolks (37 grams). All the other ingredients were the same amounts, and the technique for making the buttercream is the same.

The whole eggs Neoclassic yielded a slightly fluffier and lighter in color buttercream, with a slightly higher volume.

It is fine to add chocolate or other flavorings as per the same formulas as stated in The Cake Bible.

When Tragedy Strikes Your Mousseline Buttercream

May 07, 2016 | From the kitchen of Rose in Cakes


This is truly the queen of buttercreams: silky, buttery, light and airy, and a bit temperamental. Combining the Italian meringue with the butter is the tricky part. It is essential that the two mixtures have near the same temperature. And sooner or later it happens to everyone: Instead of becoming a beautifully emulsified satiny texture, it starts to curdle and separate. Your heart drops and panic sets in--all that expensive butter and time....But all is not lost. Here are some tips and also a solution should all else fail:

Use an instant read thermometer to ensure that the temperature of the mixture is between 65° to 70°F/19° to 21°C and adjust as needed. If not using a thermometer, try adjusting with just a small amount of the buttercream.

If all else fails, with your hands, squeeze out the liquid that has separated and pour it into a large measuring cup with a spout. On high speed, beat the remaining butter until it becomes smooth. Then gradually beat in the liquid. The resulting buttercream will be less airy but perfectly emulsified and silky smooth.

Note: You will have a higher degree of success if using high fat butter.
Also, it works best to add all the meringue to all the whipped butter rather than the reverse. This technique is detailed in Rose's Heavenly Cakes and The Baking Bible.


Happy Chocolate Valentine's Day from Food52 and Me

Feb 12, 2016 | From the kitchen of Rose in Recipes


Photo Credit: Julia Garrtland

Kristen Miglore, of Food52, has just made live an exceptional and detailed posting on my favorite chocolate cake recipe "The Chocolate Oblivion Truffle Torte," from The Cake Bible.

Click here and enjoy!

Flourless Nut Torte Technique Photos

Mar 28, 2015 | From the kitchen of Rose in Photos


While going through and editing out over 2000 of my photos on the computer I discovered this great series of step-by-step photos, taken by Woody, of the Hungarian Jancsi Torta from Rose's Heavenly Cakes.

As I have just posted a coffee pecan version of the cake, we thought it would be helpful to share the technique photos that are essentially the same.





























Jansci 5-08 before cooling.jpg


Jansci 5-08.jpg


My Favorite Passover Flourless Pecan Torte

Mar 28, 2015 | From the kitchen of Rose in Cakes


Sean Nutley, owner of the wonderful cookware shop Blue Cashew, in Rhinebeck, New York, made this fabulous version of what was my single layer torte from Rose's Heavenly Cakes--cousin Sybil's Passover Pecan Torte. It has become my new standard and what I will be making for this Passover. (Sadly, Sybil Zashin passed away several months ago. But the memory of this lovely woman remains.)

During Passover, tradition dictates that flour must not be eaten. The nuts in this torte replace the flour which not only results in a delicious flavor but is also suitable for the gluten intolerant. No need to reserve it just for Passover--this torte would serve as a festive dessert for any holiday or special event.

Note:: The following posting will be a series of step-by-step photos for another flourless nut torte which uses walnuts instead of pecans and includes chocolate, but the technique is the same.

Serves: 8 to 10 if one layer, 16 to 24 if two layers

Oven Temperature: 350F/175C
Baking Time: 30 to 40 minutes

Make this batter twice if planning to make a two layer cake.

Special Equipment One 9-1/2 by 2-1/2 to 3-inch springform pan, bottom coated with shortening, topped with a parchment round. Do not coat sides.








superfine sugar

3/4 cup, divided

5.3 ounces

150 grams

pecan halves

2-1/4 cups (plus extra if sprinkling on top as garnish

8 ounces

225 grams

coffee extract (or instant espreso powder, preferably Medaglia D'Oro)

2 tablespoons or 1 tablespoon



7 large eggs, separated, at room temperature:

yolks 1/2 cup (118 ml), whites 3/4 cup plus 2 tablespoons (207 ml)

yolks 4.6 ounces, whites 7.5 ounces

yolks 130 grams, whites 210 grams

cream of tartar if not for Passover (optional)

3/4 teaspoon plus 1/8 teaspoon (17 ml)



Preheat the Oven Twenty minutes or longer before baking, set oven racks at the middle level and preheat the oven to 350F/175C.

Divide the Sugar In a small bowl, place 1/4 cup of the sugar for the nuts. In another small bowl, place 2 tablespoons of the sugar for the meringue. In the bowl of a stand mixer, place the remaining 1/4 cup plus 2 tablespoons sugar.

Toast and Grind the Pecans Spread the pecans evenly on a baking sheet and bake for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. In a food Processor, pulse the pecans with the 1/4 cup sugar and espresso powder, if using, in long bursts until very fine. Stop before the pecans start becoming oil or pasty. Empty them into a medium bowl.

Make the Yolk Mixture In the bowl of the stand mixer fitted with the whisk beater, add the yolks to the sugar and beat on high speed for 5 minutes, or until very thick and fluffy and when the beater is raised the mixture falls in ribbons.

Detach the whisk from the mixer and use it to fold the pecan mixture and the coffee extract, if using,into the batter until evenly mixed. If you don't have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry the mixer bowl and whisk beater to remove any trace of oil.

Beat the Egg Whites into a Stiff Meringue In the bowl of the stand mixer fitted with the whisk beater, beat the egg whites (and cream of tartar if using) on medium speed until foamy. Raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 2 tablespoons of sugar and beat until stiff peaks for whyen the whisk is raised slowly. If not using cream of tartar, stop beating just before stiff peaks to prevent overbeating The peaks should curve over slightly when the beater is raised.

Complete the Batter Add about one-quarter of the meringue to the yolk mixture and, with a large balloon whisk or the whisk beater, fold until completely incorporated.Gently fold in the remaining meringue in three parts. For the last addition, be sure there are no white streaks of meringue in the batter. Pour the batter into the prepared pan and, using a small offset spatula or silicone spatula, spread the surface evenly. The batter will fill the pan half full.

Bake the Cake Bake for 30 to 40 minutes, or until the cake is springy to the touch when pressed very lightly in the center. An instant read thermometer will read 185F/85C. In a 2-1/2 inch high pan, the batter will have risen to the top of the pan.

Cool and Unmold the Cake Immediately invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Leave it undisturbed until the pan feels completely cool to the touch. Reinvert the pan. Run a small metal spatula between the sides of the pan and the cake, pressing firmly agains the pan, and remove the sides of the pan. Invert the cake onto a flat plate and remove the pan bottom and parchment. Reinvert it onto a serving plate. There will be a 3/8 depression to fill with coffee cream.

Coffee Whipped Cream Double if making a two layer cake.

Makes: 2 cups/9 ounces/256 grams







heavy cream, cold

1 cup (237 ml)

8.2 ounces

232 grams

superfine sugar

2 tablespoons

0.9 ounce

25 grams

coffee extract (or Medaglia D'Oro instant espresso powder

1 teaspoon (or 1/2 teaspoon)




4 teaspoons



powdered gelatin (see Note)

1/4 teaspoon



pure vanilla extract

1/2 teaspoon



Make the Coffee Cream In a mixing bowl, combine the cream, sugar, and espresso powder, if using, and refrigerate for at least 15 minutes. (Chill the mixer's beaters alongside the bowl.)

In a 1 cup heatproof glass cup, place the water and gelatin. Allow the mixture to soften for 5 minutes. Set the cup in a pan of simmering water and stir occasionally until the gelatin is dissolved. (This can be done in a microwave, stirring once or twice.)

Remove the cup from the water and cool the mixture to room temperature, about 7 minutes. (It can be held longer but should be covered to prevent evaporation.) the gelatin must be liquid but not warm when added to the cream.

Whip the cream mixture, starting on low speed, gradually raising the speed to medium-high as it thickens, just until traces of the beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, whipped constantly. Add the vanilla and coffee extrat, if not using the espresso powder, and whip just until stiff peaks form when the eater is raised. To avoid the risk of overwhipping, when almost stiff enough, remove the beaters and use them, or a whisk, to finish whipping by hand.

Immediately swirl the cream into the depression on top of the cake. If making a second layer fill and frost the entire cake with the whipped cream. If desired, sprinkle with the extra chopped pecans. The cake can be refrigerated overnight and will keep at room temperature for several hours.

Note: The gelatin will keep the whipped cream from watering out on standing.

Almost Blueberry Time!

Mar 19, 2015 | From the kitchen of Rose in Recipes


Spring is in the air, which means it's getting closer to fresh blueberry season! Charlotte Wright has a great blog posting which includes tips and recipes from many bakers, including me, for blueberry muffins. Muffin Paradise

Hector's Latest Take on My Cake--Gluten Free Génoise

Feb 27, 2015 | From the kitchen of Rose in Special Stories 2015


Last week, the Alpha Bakers made one of my favorite cakes from The Baking Bible, "the Lemon Posset," page 111. You can read about all of the results on their individual blogs if you click on Alpha Bakers Bake Along on the left side of this blog. It is fascinating to see all the different ways in which they used this ethereal cream that consists only of lemon, cream, and sugar. One person, Hanaa, even used it as a sort of tres leches by pouring it on top of the cake before it was set so that it saturated the cake.

Hector used the posset as a glaze on a génoise made with 100% cornstarch. The texture of the cake crumb looks exquisite and I look forward to trying it for taste and tenderness evaluation!


Here is Hector's description of what he did:

Reading all of Rose's 10 books, the Lemon Posset Shortcakes from The Baking Bible caught my interest. These are genoise little cakes topped with a light lemon curd. There are a few reasons for my choice.

First, I love making genoise, and knowing I learned how to use any
cake pan size and shape to bake genoise, I felt confident I can make it into an odd shaped cake. Also, one of the office staff is wheat intolerant, so checkmate... I decided on using my no-flour variation.

Secondly, the lemon posset was described as a lemon curd without eggs, so I felt for all the mothers whom ask me to make a cake without eggs because their kids are allergic to eggs. I feel so depressed to know
eggs is on the no-foods list. I tell those mothers, go somewhere
else, because eggs are fundamental in my recipes. I do feel terrible.
With the lemon posset, I could at least offer a filling or frosting
without eggs! I can offer a recipe of lemon curd without eggs with
the amazing lemon posset!

Thirdly, I knew making an odd shaped cake will leave me unsatisfied. So, I decided to make a giant cake batter,
sufficient for my client's odd shaped cake and for a bundt cake for
myself! I whipped a whopping 20 cup genoise cake batter, filling to
the rim my 7 quart spiral mixer. For a 10 cup genoise cake batter, a
5 quart mixer is sufficient.

I used Rose's Heavenly Cakes Genoise Rose recipe multiplied by 2, to make a 20 cup genoise cake batter. To make the cake wheat free,
substitute by weight the cake flour with cornstarch. With all cornstarch, the rise and grain are glorious. However, the texture is a little coarser such as there is a crunch when you bite on the cake. Everyone seems to like it, and describes it as a light and moist cake. It really is lighter than air. I describe my wheat free genoise as a
ladyfinger with buttery taste.

To determine how much lemon posset to make for a 20 cup genoise,
compare the amount of eggs used. I scaled up the lemon posset recipe
by 5 1/2 times. Also, and perhaps the best piece of information from
all my writing, is that I used a true old-fashioned heavy cream. It
just makes everything made with cream much more delicious and with an amazing thick consistency. To do this, replace 1/4 of the cream with
melted unsalted butter. I learned this from Cake Bible's Real Old Fashioned Whipped Cream recipe.

Bake the cake, cool it, moisten it with lemon syrup, chill it overnight, place the cake on a rack, pour the lemon posset like a glaze, collect what drips and pour again about 3 to 4 times until there is very little drippings.

Hector's Christmas Present to You!

Dec 24, 2014 | From the kitchen of Rose in Recipes


Hector's Take on my Cran Raspberry up-side-down cake from The Baking Bible is extremely clever, attractive, and practical. It can be adapted for other cakes.

From Hector:

Here is my take on Baking Bible's Cran Raspberry Upside Down Cake. Aside from heating the caramel too dark, I adore this idea!

I needed this cake for a large party, so I made a double recipe and used a 12" pan (twice the volume of a 9" pan equals to one 12" pan, rounds, 2" deep).

To provide center support, I fitted a 6" cake pan on the center. The end result is a large ring cake, perfectly level, plus a little 6" cake.

Pictures can describe step by step what I did. Note I am using a gluten free flour. I am happy with the looks and taste.






Note from Rose: When using wheat flour the cranberries do not rise to the top of the cake so that when inverted the cranberries are on top.

Hector's Pumpkin Chiffon Bundt Cheesecake

Dec 03, 2014 | From the kitchen of Rose in Special Stories 2014

For the holidays, Hector is offering this special new "Take" on my cake. He says that it's like eating pumpkin chiffon pie.


My cheesecake ebook has recipes for 3 types of cheesecakes, techniques I learned from Rose! These are: sour cream batters, heavy cream batters, and no-bake batters. I like to use a bundt pan for the no-bake cheesecakes. Un mold it like a jello mold, after dipping the pan in hot water for 2 minutes. The cake serving plate should be chilled in the refrigerator for 20 minutes, so the melting cheesecake runs off "just enough" and sets into irresistible lickable drips.

The recipe is on my ebook. Basically is part pumpkin or other flavor custard cream, part cream cheese, part cream, and part italian meringue. If you don't have my ebook, you can use the instructions on RHC's no-bake cheesecake. The crust for no-bake cheesecakes on a bundt pan is pressed on top of the batter, which when inverted becomes the bottom crust. For my pumpkin take, instead of a cookie crumb crust, I used whole pecans... perfect ocassion to use lots of pecans prior all get exported to China!


canned pure pumpkin: 240 g (about 1 cup)
sugar: 25 g (about 2 tablespoons)
gelatin: 10 g (about 1 tablespoon)
ground ginger: 1/2 teaspoon
ground cinnamon: 1/2 teaspoon
ground nutmeg: 1/2 teaspoon
salt: 1/2 teaspoon

Stir together all the ingredients. Rest, covered, until the gelatin is hydrated, about 10 minutes. On medium heat, stirring continuously, cook until it starts to darken and thicken, about 10 minutes. Puree with a food processor or immersion blender, until very smooth. Keep lukewarm, covered.


egg whites: 90 g (about 3)
cream of tartar: 3/8 teaspoon
sugar: 175 g (about 14 tablespoons)
water: 45 g (about 3 tablespoons)


cream cheese: 450 g (about 1 lb)
heavy cream: 465 g (about 2 cups

Conversations with Dédé: The Golden Chiffon

Nov 11, 2014 | From the kitchen of Rose in Book Review

The Renée Fleming Golden Chiffon


Dédé has written another engaging story about the cake from The Baking Bible which I dedicated to the glorious opera singer Renée Fleming. Click on this link for the story and also the recipe.

Renée Fleming just sent Woody and me each a disc of her latest release Christmas in New York along with a lovely note.


Apple Walnut Muffins: A Highlight of the Apple Season

Oct 04, 2014 | From the kitchen of Rose in Recipes


During our stay in August at the Maplestone Inn Bed and Breakfast, near New Paltz, New York, we enjoyed these marvelous muffins made by inn keeper Patte Roche. What we loved most about the muffins was the exceptionally large amount of diced apples suspended in them, in fact, there were more apples than batter. When Patty sent us the recipe, we were surprised to see that the apples supply the liquid in the batter. We adapted the recipe slightly to make 12 instead of the original 10 and we used clarified butter instead of oil as we love the flavor of butter. We clarified the butter to avoid adding extra moisture to the batter as the apples provide just the right amount. If you prefer to use oil, see note below.

Continue reading "Apple Walnut Muffins: A Highlight of the Apple Season" »

A Special Chocolate Cake for Father's Day

Jun 11, 2014 | From the kitchen of Rose in Cakes


The Chocolate Pavarotti


I posted this recipe two father's day ago and was such a hit i am posting it once again.

Perhaps the most remarkable sound I have ever heard was achieved by Luciano Pavarotti, in a recording of Bellini's I Puritani, when he reached an impossible sounding F above high C. This cake is dedicated to him and will appear in my upcoming book.

In the past, I've added melted white chocolate to yellow cake, and also to white cake, with excellent results of higher rise and more moistness. One day it suddenly dawned on me that it could be equally wonderful in a dark chocolate cake. Yes!

The Chocolate Pavarotti
Serves about 8

Preheat oven to 350°F.
Bake 30  to 40 minutes

Makes:  A 1-7/8 inch high cake

The Batter







white chocolate containing cocoa butter, chopped


4 ounces

113 grams

unsweetened cocoa powder (alkalized)

1/2 cup plus 1 tablespoon (sifted before measuring)

1.5 ounces

42 grams

boiling water

1/2 cup (4 fluid ounces)

4.2 ounces

118 grams

2 large eggs, preferably Safest Choice Pasteurized, room temperature

1/4 cup plus 2 tablespoons (3 fluid ounces)

3.5 ounces

100 grams


3 tablespoons (1-1/2 fluid ounces)

1.5 ounces

44 grams

pure vanilla extract

1-1/2 teaspoons



bleached cake flour

1-1/2 cups (sifted into the cup and leveled off)

5.5 ounces

156 grams

superfine sugar

3/4 cup plus 1 tablespoon

5.7 ounces

162 grams

baking powder

3-1/4 teaspoons




1 teaspoon



unsalted butter (65° to 75°F/19° to 23°C)

8 tablespoons (1 stick)

4 ounces

113 grams

canola, safflower, or sunflower oil, room temperature

2 tablespoons

1 ounce

28 grams

Special Equipment One 9 by 2-inch cake pan, encircled with a cake strip, bottom coated with shortening, topped with parchment round, then lightly coated with baking spray with flour.

Preheat the Oven Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Melt the White Chocolate Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or the top of a double boiler set over hot, not simmering, water, stirring often- do not let the bottom of the container touch the water.).

Remove the chocolate from the heat source and, with the silicone spatula, stir until fully melted. Allow the chocolate to cool until it is no longer warm to the touch but is still fluid.

Mix the Cocoa and Water In a medium bowl whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place it in the refrigerator. Bring it to room temperature before proceeding.

Mix the Remaining Liquid Ingredients In another bowl whisk the eggs, the 3 tablespoons of water, and vanilla just until lightly combined.

Mix the Batter In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter, oil, and the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 minutes. Scrape down the sides of the bowl. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Add the melted chocolate and beat at medium speed for about 10 seconds until evenly incorporated. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.

Bake the Cake Bake 30 to 40 minutes or until a cake tester inserted near the center comes out clean and the cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. It will have a few cracks in the top.

Cool and Unmold the Cake Let the cake cool in the pan on a rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert it onto a wire rack that have been coated with cooking spray. To prevent splitting, reinvert the cake so that the top side is up, and cool completely.

Sprinkle the cake lightly with powdered sugar shortly before serving or frost with your favorite buttercream. Ganache would be a great choice!

Chocolate Tweed Angel Food Cake for Father's Day

Jun 08, 2013 | From the kitchen of Rose in Eggs



This is the original photo by Ben Fink, from Rose's Heavenly Cakes. filled and frosted with whipped cream and adorned with ValRhona chocolate pearls or mini chocolate chips.

My dad had a major sweet tooth. He would pile three heaping tablespoons of sugar into his tea and when I expressed shocked indignation, after all his wife, my mother, was a dentist, he would out an out lie that he didn't stir the sugar into the tea!

I thought he would adore angel food cake because it is so unremittingly sweet but, in fact, he complained that it was too sweet so I came up with this version that he loved. I fold grated bitter chocolate into the batter. The very lightest and most tender texture comes from using Wondra flour as it blends easily into the batter without deflating it significantly. This recipe is adapted from Rose's Heavenly Cakes.
Note: Egg whites from Safest Choice Pasteurized Eggs offer the most stable meringue foam. Be sure to double the cream of tartar for the best results.

The Chocolate Tweed Angel Food Cake

Equipment: a 5 quart or larger stand mixer, an uncoated 10-inch two-piece metal tube pan (16 cup capacity). A long necked soda or wine bottle, or a large inverted metal funnel that will fit into the opening at the top of the pan (have this ready before baking and weight it by filling it with water or marbles to keep it from tipping).

superfine sugar1-1/2 cups, divided10.5 ounces300 grams
Wondra flour OR cake flour3/4 cup (lightly spooned and leveled off) OR 1 cup (if cake flour sifted into the cup and leveled off) 3.5 ounces100 grams
salt1/4 teaspoon..
16 large egg whites, preferably from Safest Choice Pasteurized eggs2 cups (473 ml)17 ounces480 grams
cream of tartar2 teaspoons (4 teaspoons if using Safest Choice Pasteurized eggs)..
pure vanilla extract4 teaspoons..
fine quality unsweetened or 99% cacao chocolate, grated.2 ounces56 grams

Continue reading "Chocolate Tweed Angel Food Cake for Father's Day" »

Hector's Case Study: Chocolate Domingo Wedding Cake.

Sep 01, 2012 | From the kitchen of Rose in Recipes

Hector has created another stunner, dapting one of my top favorite chocolate cakes to wedding cake proportions.

IMG_6157Chocolate Domingo Wedding Cake.jpg

In Hector's Words:

The Chocolate Domingo Cake is a beloved chocolate cake from the Cake Bible. The recipe is for one 9" round cake pan, 2" deep. I offered this cake for a party of 100 and converted the recipe into a wedding cake: a top tier consisting of two 9" cakes, and a bottom tier consisting of two 12" cakes. What attracted me to make this recipe a wedding cake was its high butter content which near guarantees a moist and tender cake even after 3 days of baking, which is the average span of time of a wedding cake to decorate, deliver, and display.

For the top tier, I multiplied x2 every ingredient and baked two 9" pans. For the bottom tier, I multiplied x4 every ingredient; and in addition multiplied the baking powder and baking soda x0.84, which is indeed a subtraction, and baked two 12" pans. A 12" pan is very close to twice the volume of a 9" pan. I used Rose's Heavenly Cake strips on all pans, fitting 3 strips with large paper clips on each 12" pan. Oven temperature was as indicated in the 9" recipe. The oven times were longer since i baked two 9" cakes at once (35-45 mins) and then two 12" cakes at once (50 to 60 mins).

It worked PERFECTLY!!! The cakes rose beautifully. The cakes didn't collapse nor volcanoed in the middle. The cake was level and a dream to stack.

Chocolate Domingo Wedding Cake - 1.jpg

Chocolate Domingo Wedding Cake - 2.jpg

The texture of the 12" cakes were indistinguishable from the texture of the 9" cakes. I came about the x0.84 subtraction of the leavening from studying the Rose Factor charts from the Cake Bible. I can't tell you for sure yet that this is magic rule, but it is a handy start for converting a 9" butter cake into a 12"!!!

IMG_6129Chocolate Domingo Cake.jpg

Now, if u want a 6" third tier, make one 9" recipe and bake two 6" pans! A 6" pan is very close to half the volume of a 9" pan. It is recommended to increase the baking powder and baking soda when baking on smaller cake pans, but I find it unnecessary with a 6" pan; it is so small that any arguing can be shouted off with some serrated knife action post baking!

Buy, borrow, or steal, a copy of the Cake Bible to understand my full thinking. Read pages 490-492 and you can expand on my case study for any pans up to 18" wide.

My Favorite Valentine's Cake

Feb 08, 2012 | From the kitchen of Rose in Special Stories


photo credit: Ben Fink

For the recipe and interview in the Santa Fe New Mexican click here.

My Chocolate Cake for the UK

Dec 31, 2011 | From the kitchen of Rose in Cakes

Recently, Green & Black's Chocolate has published its second recipe book and publisher Kyle Cathie, who was my dear editor for the UK edition of The Cake Bible, once again asked me for a contribution. I offered one of my favorite chocolate cakes, hoping that it would work well with the UK flour which is always unbleached.

On a recent visit to Kate Coldrick in Devon, England, I spied a copy of the book and quickly turned to my recipe. To my delight, there was a gorgeous photo of the cake and the crumb looked absolutely perfect, but when I scrutinized the recipe I saw that self-raising flour replaced the cake flour but there was still the 4 teaspoon of baking powder. I was certain that this excess of leavening, together with the unbleached flour, would cause the cake to fall, but then discovered the addition of melted 70% chocolate. Ah ha! Could that solve the structural problem resulting from unbleached flour and so much leavening.

Knowing that Kate is in the middle of a move I hesitated to ask her to take on another task but thankfully fellow blogger Catherine Mason, who had come down to visit us all the way from Gloucester, offered to try out the recipe with all UK ingredients and it worked!

Here is the recipe as I wrote it originally and the changes for the UK are at the end. You can use your favorite buttercream or ganache. The one in the Green & Black's Book is for my Dreamy Creamy White Chocolate Buttercream also in Rose's Heavenly Cakes.

Continue reading "My Chocolate Cake for the UK" »

My Favorite Waffle Makers

Nov 05, 2011 | From the kitchen of Rose in Cakes

photo by Scott Hewitt

I love the ease of using an electric waffle iron but my one complaint has always been that the browning was uneven. Not any longer! I've discovered the Chef's Choice waffle irons and my waffling will never be the same again!

My favorite is the Taste-Texture Select Belgian Waffle Maker 850 because it enables me to make 4 waffles at a time and at record speed. It is also possible to adjust the setting to iproduce different degrees crispness. I love the crisp exterior/moist interior setting!

Chef's Choice M850 Taste-Texture Select WafflePro Belgian Waffle Maker

I also recommend the Classic Choice 852 pictured above which makes two waffles at a time.

Chef's Choice 852 Classic Wafflepro 2 Square Waffle Maker

Here is my newest waffle recipe I created for the holiday season.

Orange Waffles with Burst of Cranberry Topping

Serves: 4

These are the most ethereal waffles ever! I like to use the setting on the waffle iron that produces crisp exterior and moist tender interior. The waffles freeze perfectly and reheat in just a few minutes in a toaster or oven preheated to 300˚F/150˚C.

Burst of Cranberry Topping








1 cup

8 ounces

236 grams


1-1/2 cups

10.6 ounces

300 grams


3 tablespoons

1 ounce

28 grams

fresh or frozen cranberries, thawed

4 cups

14 ounces

400 grams

In a medium saucepan, stir together the water, sugar, cornstarch, and cranberries. Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring, reduce the heat, and simmer for 1 minute, swirling the pan occasionally. The mixture will be thickened but pourable. Keep it warm or reheat it before serving.

Waffle Batter







unsalted butter, softened

8 tablespoons

4 ounces

113 grams

bleached cake flour (or bleached all purpose flour)

2 cups (or 2 cups minus 2 tablespoons) lightly spooned into the cup and leveled off

8 ounces

227 grams

baking powder

4 teaspoons




1/4 teaspoon



orange zest

1 tablespoon



2 large eggs

3 fluid ounces

3.5 ounces

100 grams


1 cup (8 fluid ounces)

8.5 ounces

242 grams

whole milk

1 cup (8 fluid ounces)

8.5 ounces

242 grams

Turn the oven to low (150˚F to 200˚F/65˚ to 95˚C). Heat the waffle iron to the desired temperature.

In a small saucepan over low heat, or microwave safe container, melt the butter. Allow it to cool to room temperature.

In a large bowl whisk the flour, baking powder, salt, and orange zest until evenly blended.

In a medium bowl, whisk the eggs, buttermilk, and whole milk until well mixed. Add this mixture to the flour mixture and mix with a fork just until all the flour is moistened. Stir in the butter just until evenly blended. The batter should be lumpy.

Cook the waffles and remove them to the oven racks to keep warm until serving. Serve with the hot cranberry topping.

Doesn't This Look Tempting?!

Apr 06, 2011 | From the kitchen of Rose in Cakes


My wonderful friend and colleague Lisa Yockelson just sent me this link to one of her sensational sounding (and looking) new cake recipes published today in the Boston Globe!

A Better Banana Cake

Oct 26, 2010 | From the kitchen of Rose in Cakes

I've made the following addition to the Changes for the Cake Bible but am posting it here to call your attention to it:

For those of you like me, who love the flavor butter gives to the Cordon Rose Banana Cake on page 69, but also loves the moister texture of the banana cake in the new book Rose's Heavenly Cakes, we have worked out a perfect compromise: Use only 8 tablespoons/4 ounces/113 grams of butter and add 2 tablespoons/1 ounce/27 grams canola or safflower oil to the butter when mixing. The cake will also be about 1/8" higher than the original.

Rose's Chocolate Baking Essentials on Craftsy


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