Granny’s Passover Sponge Cake
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.
with Greg Patent, Award Winning Cookbook Author
Foam cakes
Maida Heatter and the Half-Blood Prince
In the sixth Harry Potter book, the boy wizard uses a notebook in his potions class inscribed as being the property of someone called the half-blood prince. The formula instructions have been altered with hand-written notes, and Harry decides to follow them instead of the […]
Foam Cakes: Sunshine Cake
Are you fascinated by how cakes rise, especially cakes made without the help of baking powder or baking soda? Ever since I was a kid, angel food cake and sponge cake, both rising to magnificent heights solely by the air beaten into them, held a special magic for me. But how does the magic happen?
Whipping Egg Whites with a Flat Wire Whip
When whipping whites you can do the job by hand with a wire whip or with an electric mixer. For angel food cake, which uses about 14 egg whites, either elbow grease or electricity accomplish the task in minutes. When I posted my recipe and […]
Angel Food Cake
If you want to create pure baking magic, and have an air-raising experience, make an angel food cake. Air, and air alone raises it to cloud-like puffiness. How to manage that? Read on to find out! My granny’s magic with egg whites hooked me on […]
Mildred Knopf’s Orange Puff Cake
In my previous post, Maida Heatter and the Half-Blood Prince, I told the story of how I came to master a recipe from Maida Heatter’s Book of Great Desserts, a recipe that had given me heartbreak and tears for four years: Mildred Knopf’s Orange Puff […]