So here’s Maida Heatter’s most popular recipe, according to Saveur magazine: Queen Mother’s Cake. It’s a moist, light-textured, flourless chocolate cake made with finely ground almonds, butter, sugar, eggs, and semi- or bittersweet chocolate and glazed with a bittersweet chocolate ganache. Maida published the recipe in her first cookbook, “Maida Heatter’s Book of Great Desserts,” [...]
Here’s another baking miracle that performs its magic due to air alone—choux paste or pâte à choux. It translates literally as “the pastry for making little cabbages.” Cream puffs are, hands down, the most well-known choux paste descendant. You make the dough by beating flour into boiling water and butter to make a paste—called a [...]
Substituting fine cake matzoh meal, potato and tapioca starch for cake flour will make an airy, light Passover sponge cake. Turning on the oven after the cake is placed in it insures it will rise evenly.
Sizes of egg yolks and egg whites can vary widely. Too large a difference may cause recipes to fail. For best results weigh whites and yolks and multiply by the number called for in the recipe.