One AWESOME cake, and I’d loooooooooooove a huge slice, Thank you so much Winnie!! After all, the best way to cook more is to make it fun and enjoyable. So yes, this blog is where it is OK to play with your food! . You are definitely one of MY favourite bloggers!! It is a simple sponge cake recipe for beginners and experienced bakers: it works every time, and everyone will succeed in making the perfect cake. When the cake is frosted, add fresh fruit or flowers; dust the top or a section of the cake with powdered sugar or cocoa; add candied violets or citrus peel or shaved chocolate. If you’re trying out a new recipe, weigh your components first: If the three major ingredients don’t come out to roughly the same weight, reconsider your recipe. Delicious chocolate sponge cake layers soaked in coffee and covered with what is probably the best buttercream frosting that I have ever made, an AMAZING coffee caramel buttercream frosting! On low speed, stream in the melted butter and mix only until combined. Freshly grated carrots give this spice cake its unique flavor, complimented by cream cheese icing & walnuts Round cakes. The coffee syrup soaked genoise sponge cake has a beautifully moist yet light crumb. For this cake, I used a slightly adapted version of Rose Levy Beranbaum’s French Genoise cake. Unlike a heavier, richer butter cake, it stores well and can make different concoctions such as a raspberry-studded cake with white chocolate frosting or a coffee-flavored cake with mocha butter cream. , Yay, Dini! Popular Chiffon Cake Recipes: Chiffon Cake This produces an airy cake that tastes like it has been crafted in a … It also makes spreading the frosting a whole lot easier. So what are some creative cake flavors to try? The pan, in fact, is just the beginning. But the end goal is always to make it fun. Or, for your white cake, make a vanilla syrup spiked with cassis or a … 6" (Serves 6-8) 18. I love working with chocolate, and even though it’s not the most friendly beast to work with, when you get it right, it gives me a whole lot of satisfaction! Join the discussion today. Adjust a rack to the center of the oven and heat to 350 degrees. It’s truly a masterpiece! See more ideas about sponge cake recipes, cake recipes, sponge cake. In a heavy duty saucepan, sprinkle the sugar evenly over the bottom of the pan - the thinner the layer of sugar, the easier and quicker it melts. Cooking and baking have always brought me constant joy and my goal with this blog has always been to share fun and exciting recipes that make you want to try them out yourself so that the process of creating great food becomes fun and adventurous for you too. I used the beater’s whisk but do not use the beater. In other words, you want butter cream. That is one seriously stunning cake! Just because you’ve baked your layers in 8-inch round pans doesn’t mean you’re limited to those dimensions. Save the leftover bits and pieces for a trifle or make extra tiny cakes out of the scraps. If visions of sugarplums are dancing in your head but the time or talent for holiday baking have yet to materialize, Virginia B. , OMG this cake looks fantastic! Your email address will not be published. Get my curated collection of the Top 10 Flavor Bender recipes! The crumbs have been sealed in and the cakes, being partially frozen, create a stable surface for the butter cream, which adheres more easily in proximity to the cold cake. Happy one year!!! Once the caramel sauce has cooled completely (to room temperature), pour this into your mixing bowl. The cake is light, and it’s called a “sponge” cake for a reason. Congratulations on your first year of blogging! Combine the coffee and sugar in a small saucepan and heat until the sugar has dissolved. It’s elegant and beautiful! And I’m very proud of how far I have come. The batches make it easier to whip the buttercream, so that you don’t get a “cloud” of icing sugar when you whip. 1/3 cup plus 1 tablespoon (85 g) sugar. Which is why this delicious, light, coffee soaked chocolate genoise sponge cake covered with an incredibly addictive coffee caramel buttercream frosting is the perfect way to celebrate one whole year of blogging! Roughly measure ¾ cup of frosting onto this layer and spread it out evenly. This is a huge added benefit, as it will allow you to create a very smooth surface. So be sure to subscribe via email so that you don’t miss out on it. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! Leave them to cool for a few minutes and turn them out on to a wire rack to cool completely. Cool the cakes in the pans on a rack for 15 minutes. And with the frosting – I make a caramel sauce first. That deserves its own post, to be honest! Prepare génoise cake batter. Transfer about 1 ½ cups of the egg mix into the melted butter and mix the butter through the egg mix. I love baking, and I love cooking. You DO NOT want to miss out on that! Light as a feather Chocolate Genoise (chocolate sponge cake). Line a 15 1/2- by 12- by 1/2-inch baking sheet with aluminum foil; grease and flour foil. Take care not to deflate it too much (there will be some deflation after the butter mix has been added). I’m so impressed with the amount you’ve been able to achieve in just 1 year, can’t wait to see what you bring for us in year 2! Spread the rest of the frosting evenly over the cake. Happy Birthday to your blog. We can’t even offer adequate words to truly describe this coffee, but our customers become quickly taken over by the perfection and the uniqueness of flavor. Prep Time: 15 minutes. So instead use a cake leveler (see Cookstuff, below). Here's a small … Congratulations. I caramelize white sugar till it turns dark amber in colour. Dini – you have an amazing blog (one of my favorites), and I wish you many more years of happy blogging! Put a little food coloring into some of the frosting and make purple layers or have some raspberry jam ready and spread thin strata of that. Don’t worry if some crumbs get mixed in with the frosting on the cake’s surface (just keep them out of the rest of the frosting in the bowl). Add the Icing sugar in 3-4 batches (whipping on low speed upon addition, and increasing it slightly once incorporated). Congratulations on completing a year of blogging aaand … producing such a gorgeous cake! Take the caramel off the heat and add the warm cream & salt and stir. I’m not sure if a cake can be both luxuriously rich and light at the same time, but this one seems to pull it off quite well. Since it’s a genoise sponge cake, make sure you soak the cake layers well. Happy FF, and have a wonderful weekend! This cake looks amazing! I actually just bought my first DSL camera. I thought about a drip decoration but it’s so overdone these days, so I decided to go for something that looked different and a little rustic. Whisk with a whisking attachment, and add the butter while whisking. To smoothen the frosting further, let the frosting layer set in the fridge for about an hour, and use a warm spatula to get a smooth surface. You have to have a belated celebration for your blog! Once you have a thinly frosted cake layer, return it to the freezer while you repeat the procedure with the remaining layers. (you know, because mom isn’t right all the time). Ingredients. Voila! Dissolve the sugar in boiling water, cool and flavor it with citrus, spices, liqueurs, herbs or extracts. Start with a cake recipe that you can use over and over again, one that can stand up to cutting and stacking and can be adapted to many methods and flavors. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! A note about genoise cakes: They’re very simple cakes, relying on equal parts of the three ingredients with the optional addition of melted butter. 9. Thank you Justine! . Why this cake recipe works. Fruit torte. That cake is incredible, especially the glassy pieces! Although it sounds like it’s going to be really sweet (caramel buttercream…), the strong coffee flavour mellows it way down. I’d recommend making it a 5 ingredient cake and adding vanilla extract to the recipe. Wishing boatloads more of success and many more readers . Rose Levy Beranbaum’s French Genoise cake, Coffee Affogato Ice Cream Sundae (Caramel Coffee Cake Flavor), Chocolate Swiss Roll with Salted Caramel Frosting, Perfect Vanilla Buttercream Frosting (Tips to get Creamy Vanilla Frosting), Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. Sift half of the flour mix into the whipped egg mixture and fold through gently using the same whisk attachment from the bench mixer (the balloon whisk), or a rubber spatula (I use the balloon whisk). This site uses Akismet to reduce spam. I love the chocolate work too. With this fun little tool, you can cut your layers quickly and evenly, as well as level off the tops, without driving yourself mad with rulers and improvisational geometry. So let me take the liberty of being the first to wish. Egg flavor too strong for us … the sponge came out good and absorbent. I’m not going to share with you the tutorial for the chocolate shards today, but I definitely will at some point in the near future. Happy anniversary, Dini (or blogiversary, I should say!) https://www.lovefood.com/recipes/60604/lorraine-pascales-mojito-genoise Absolute perfection honey! Or cut and frost a stack of semicircles for a moon-shaped cake. You left the gates in the professional lane my dear. . . Whatever you decide, cut the layers into uniform shapes and lay them out on a cookie sheet or parchment paper. The blog name may have changed, but the philosophy behind it is still the same. Place the bowl over a pot of simmering water (make sure the water is not touching the bowl), and whisk continuously until the eggs are lukewarm, about 3-4 minutes. Mocha Chiffon Cake "This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack," says lola. 2 ½ tablespoons (35 g) unsalted butter, cut into 3 pieces. Beautiful cake – I especially like the chocolate chard decorations – unique! In another bowl (with a capacity of at least 2 cups), place the melted butter. Deconstructed, their seemingly intricate parts disassembled and laid out, layer cakes are really pretty simple things. Cut the rounds into different shapes or have them get smaller as you go up. And congrats on your blogging anniversary! I did have that frosting with a spoon, and my finger… I couldn’t help myself! All the sugar will eventually caramelize into a dark amber colour, with no clumping up. The caramel will bubble up. Since 1994, we have provided the freshest beans and most hospitable service to Austin and the surrounding area with a commitment to sustainability, quality, and community. Because of this versatility, it’s worth taking the time to master a genoise recipe you like. Remove the bowl from the heat (transfer to the bowl of a mixer if you haven’t used it) and whip on high speed until the eggs triple in volume, about 5 minutes. But, unlike the ill-fated house of Bourbon, we can overcome that history with a handful of sly tips. And while most cookbooks say to use a long serrated knife, it’s almost impossible to do this successfully -- at least without a surgeon’s steady hand and a surveyor’s level. You want a frosting that not only can hold up to construction, but specifically aids in it. It's typically drizzled with a glaze or frosted with a lighter frosting. Remove one of the coated layers from the freezer and place it on a cake stand or elevated flat surface that you can rotate. As for the decorations – I made chocolate “shards” that were painted with cocoa butter. We aren’t surprised that Alamo’s Texas Pecan Gourmet Coffee is Our Premium Pecan Coffee hands down for sure. It is definitely a lovely way to celebrate one year . Place a dab of buttercream on your cake board and secure one layer of the mocha genoise on top of it (smooth base, down). Pour the batter into the two pans, smoothing over the tops. It uses beaten eggs to create lift in the cake, rather than relying on baking powder or some other kind of chemical leavener. To use a Génoise cake when making filled, layered cakes, use whipped cream or Butter Cream Filling flavoured with coffee, chocolate, praline or liqueur, and decorate with fruit or nuts. I truly would’ve never guessed that you’d only been doing this for such a short amount of time because everything looks so professional. You make me swoon! I want to eat that frosting with a spoon! You are very artistic! Crispy Coffee Torte: Vanilla genoise cake, coffee buttercream, almond japonaise, marzipan, and toasted almonds. Place another cake layer on top (smooth base facing up this time). Combine both and make smooth batter. Now sift the other half of the flour into the whipped egg mixture as well and fold through to mix well. Sure, most of us have a little bad cake history: warped and sliding layers, icing filled with crumbs, the occasional dry and flavorless cake. French butter cream. So I owe this to blog to Mr K, my wonderful husband, who encouraged me every step of the way to follow my dream wherever it might take me, and although right now I’m not sure where that might be, I still love doing what I do, and the chance to share it with you all! HAPPY BLOGGIVERSARY !!! Place all the eggs and sugar in your heat-proof mixer bowl (which is preferably metal) and whisk gently to combine. ill you please move into my neighborhood? . Carefully wrap the cake layers in plastic wrap and chill in the fridge until the buttercream is ready (or overnight). So we’ve used a recipe from “Maida Heatter’s Book of Great Chocolate Desserts,” the classic paean to chocolate baking reissued this year on the 25th anniversary of its publication. For a two-layer cake, level the layers and frost. It almost looks metallic and iridescent! ; It is a light cake with a unique soft and honeycomb-like texture. Happy Anniversary – you are certainly quite the pro for only blogging for one year. Cake Flavors and Filling Combinations. We have the same blog birthday week! As with any architecture, the key to a successful layer cake is the building materials. Make an orange simple syrup to flavor a chocolate cake or a coffee syrup to flavor a vanilla cake. in the next few days PLUS an awesome giveaway (LIVE NOW!) Thank you Michelle! The leveler adjusts to different heights and cuts off the uneven tops -- or neatly slices off a top that may have cooked too much. 22.5. Learn how your comment data is processed. Love your pictures and style. Add the cream and whisk for a few more minutes, until you have a soft, creamy, nicely whipped frosting. ½ cup (70 g) all-purpose flour. Bake for 15 minutes. To start the process, coffee flavored syrup is spread on genoise, a type of sponge cake. Definitely deserves cake . Mocha Genoise Cake with Coffee Caramel ... - The Flavor Bender And that frosting… oh that frosting. I CAN”T believe that your’ve only been blogging for one year! Combine the eggs and sugar in a bowl that will fit over the saucepan with water (or use the bowl of your standing mixer). Consider a square cake or a triangular one. Add remaining flour, then the rest of the coffee and butter. Pour the batter equally into the 3 pans and bake in the preheated oven for about 20-30 minutes. I started with my salted caramel frosting recipe, and adapted it from there. This would be so much fun to make. But many cookbooks, perhaps because they’ve been adapted from old European recipes that rely on measuring by weight, often get the amounts wrong. The sugar may clump up at this point, and that is OK. Make sure the sugar DOES NOT BURN, by moving the caramelized sugar around. You can use a coffee liqueur instead. The chocolate shards are lovely, and that coffee caramel frosting sounds absolutely dreamy. Rising tiers of delicate genoise layered with ethereal French butter cream -- imagine cirrus clouds caught between fine-crumb strata -- make for glorious culinary architecture. Yay! Place this mixer bowl in your bench mixer and with your balloon whisk attachment - whisk the mix on medium high for 5 minutes. And, unlike many other high maintenance accouterments of civilization (ball gowns, say, or multistoried powdered wigs), you don’t need a team of experts to accomplish it. Or put butter cream into a piping bag and re-create the vaulted halls of Versailles: Your cake is now as elaborate as your French Neoclassical dreams have made it. But she does put away a lot of it -- and it’s easy to see why. Thank you so much Helen!! It really matters with the delicate flavor of the cake. but the philosophy behind it is still the same, weighed without the shell (about 8 XL eggs), I love seeing what you’ve made! It’ll also be delicious in a trifle. Most layer cakes are made with either a standard genoise (also known as a sponge cake) or a creamed butter cake. And flavourful. Think of your cake as an exploration of flavors as well as of heights: With a single bite you can taste an array of possible combinations. This cake is gorgeous!! Remove from the heat. Alternatively, just line the bottom, and butter and dust the sides with a light coating of cocoa powder. Add the butter + egg mix and fold through gently. Some of my recipes might be a little complicated, some might even be too easy, some might make you think I’m crazy (I’ve been told so more than a few times). I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! 2 years is such an impressive milestone! You’re already such a pro! It’s a quintessential genoise, made with a little butter. When it came to the leftover frosting though, Mr K didn’t even stand a chance. Next, frost the sides and top of the cake, turning it to create a smooth, even surface, or apply the frosting in a rougher coat for a rustic style. Return to low heat and stir frequently until the caramel has completely dissolved. The layers need to be generously brushed with the coffee syrup (about ¼ cup per side - 1/2 cup per layer). Try not to deflate the batter; mix as little as possible. Spread another ¾ cup of the frosting evenly on top. But I never really thought it was something I could realistically pursue until my husband convinced me that I should go for it, probably because he couldn’t take another minute of my talking about it. Happy Blogiversary!! Heat it over medium heat, but keep an eye on the sugar AT ALL TIMES. This stuff was addictive, and I’ve had a few people comment on how fantastic it was! Or, for your white cake, make a vanilla syrup spiked with cassis or a … . Dense, rich and chocolatey, this cake is still light enough for layering. A layer cake is a celebration in sugar. You’ll notice that the frosting hardens up on the almost frozen cake. And as bit of a frosting snob/fanatic, I swear, if not for a great deal of self-restraint, I would have eaten the frosting by itself – all of it. So well done! And as you decorate, the cake returns to room temperature, which it should be when it’s served. Rotate pans and bake 10 minutes more. 12 months, over 125 recipes, a rebranding/renaming and a few hills and valleys later, The Flavor Bender is celebrating its first birthday! So have the right tools on hand because even for a traditional round layer cake of two or more layers, you’ll need to cut the cakes in half and level the lines. You will need two (8-by-2-inch) round cake pans. The basic cake recipe could be altered and personalized in the way you desire: color, flavor it, or make it gluten-free. Especially in terms of food photography. For the recipe here, The Times Test Kitchen spent two days making cakes, testing recipe after recipe from classic and current cookbooks until we settled on this variant of a recipe I used in culinary school. Your blog is fantastic! I soaked my cake layers with coffee, because I am a coffee junkie – as I’ve mentioned many times before – but you can use a simple syrup as well. Now that you have your three elements (cake, frosting, syrup), you’re ready to use your imagination and assemble the cakes to fit that vision. Then, you’ll need a few simple techniques borrowed from the pros: brushing the cake layers with simple syrup (which allows you to riff flavors as well as keep your cake wonderfully moist); using a simple tool, the cake leveler, to make perfectly even layers; and briefly freezing the cake layers for easier frosting. Iced Coffee Mousse from Sarah Moulton Ingredients 1 teaspoon unflavored gelatin 1/4 cup water 1 cup sweetened condensed milk = (not evaporated) 3 teaspoons instant espresso powder 1 teaspoon vanilla 1 cup well-chilled heavy cream Instructions In a small saucepan, sprinkle the gelatin over the water and let it soften for 2 minutes. ’ t help myself ( with a spoon, and add the coffee syrup to flavor a vanilla cake relying! Two ( 8-by-2-inch ) round cake pans and seeing your super creative recipes cake has a moist. 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Quite the pro for only blogging for one year ago today, Giramuk ’ s adaptive can! Cream can be defined as “ affiliate links ” cake, coffee flavored,! Billowy and light as air also extremely light and malleable of syrup for an layer. My favourite bloggers!!!!!!!!!!!!... The other half of the pans on a cookie sheet or parchment paper ( one my. With simple syrup -- you shouldn ’ t soak the layers and frost it! For convenience syrup, that is also extremely light and malleable want a frosting is! How to by David Lebowitz for tips on how fantastic it was many... On genoise, a third culture kid by upbringing and a former member of the pan, in fact is... People comment on how to caramelize sugar using the dry method amy is! ” that were painted with cocoa butter, here ’ s called a “ ”. Few weeks color, flavor it, or fallen somewhat, no worries right the.

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