08/31/2025
Cake recipes to Try This Week
1️⃣ 3-Ingredients Sponge Cake
Ingredients:
- 8 eggs
- 245g sugar
- 245g all-purpose flour
Instructions:
1. Whisk the eggs until they are foamy and doubled in size.
2. Gradually add the sugar, continuing to mix until well combined.
3. Gently fold in the flour in batches, being careful not to overmix.
4. Bake:
- Pour the batter into a greased 8-inch baking pan.
- Place the baking pan into a tray filled with hot water.
- Bake in a preheated oven at 350°F for 30 minutes.
5. Cool the Cake:
- Run a knife along the edge of the cake to loosen it.
- Place the pan upside down on a cooling rack and carefully remove the pan.
- Let the cake cool for a bit before enjoying.
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2️⃣ Jiggly Japanese Cheesecake
Ingredients
- 120g whole milk
- 55g unsalted butter
- 226g full-fat cream cheese
- 40g cake flour
- 15g cornstarch
- A Pinch of salt
- 5 medium eggs (separate yolks and whites)
- 75g fine sugar
Steps:
1. Prep the Pan & Oven
- Line an 8-inch (20 cm) round pan with parchment.
- Preheat oven to 150°C (300°F).
- Fill a large baking pan with hot water (halfway).
2. Heat & Mix Base
- Combine cream cheese, butter, and milk in a saucepan. Heat on low until smooth. Remove from heat.
- Sift in flour, cornstarch, and salt. Mix until lump-free.
3. Add Egg Yolks
- Stir in egg yolks one at a time, mixing well after each.
4. Whip the Whites
- Beat egg whites on low, gradually adding sugar in small batches. Increase speed until soft peaks form.
Note: If your sugar is coarse, blend it briefly to make it superfine, then measure.
5. Fold & Bake
- Gently fold whipped whites into the batter with a spatula until we’ll combined. Do NOT over mix.
- Pour batter into pan. Bake in water bath:
- 30 min (oven closed)
- 20 min (door slightly open)
- 20 min (oven closed again)
6. Check for Doneness
- Aim for a golden top, soft jiggle in the center, and springy texture.
7. Once baked, gently flip the cheesecake onto a plate, then flip again.
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3️⃣ FLUFFY CHIFFON CAKE
Ingredients:
- 5 large egg yolks
- 1 tsp vanilla extract (5g)
- A pinch of salt
- 1/2 cup milk (120ml)
- 1/2 cup vegetable oil (120ml)
- 1.5 cups cake flour (171g)
- 1.5 tsp baking powder (6g)
Meringue:
- 5 large egg whites
- 1 tsp lemon juice or distilled vinegar (5ml)
- 1/3 cup sugar (67g)
Instructions:
1 Cake Base:
- Separate the eggs into separate bowls.
- Beat the yolks and add the milk, vegetable oil, and vanilla extract. Mix well.
- Sieve in the cake flour, baking powder, and salt. Mix until well combined.
2. Make the Meringue:
- Whisk the egg whites until foamy, then add the lemon juice or vinegar.
- Gradually add the sugar while continuing to whisk until stiff peaks form.
3. Combine:
- Gently fold the meringue into the cake batter until just combined.
- Do not overmix to avoid a flat and dense cake.
4. Bake:
- Pour into a baking pan and bake at 175°C (347°F) for 24 minutes or until a toothpick comes out clean.
- Cool upside down on a cooling rack.
5. Enjoy:
- Serve as is or decorate as desired.
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4️⃣ Soufflé Cloud Cake
Ingredients:
- 3 Egg whites
- 30g Granulated sugar
- 8g Fresh lemon juice
Steps:
1. In a clean bowl, beat the egg whites until foamy. Gradually add sugar and lemon juice, continuing to whip until stiff peaks form.
2. Spoon the mixture onto a parchment-lined baking tray, shaping it gently into a soft mound or bun shape.
3. Bake at 160°C (320°F) for about 20 minutes, until lightly golden and set.
