Chiffon Cake

Ingredients:
 7 large eggs, seperated  2 cups all-purpose flour(250 g)

 ¾ cup cold water(180 mL)  1 tablespoon baking powder

 ½ cup canola oil(120 mL)  1 ½ cups sugar(300 g), divided

 2 teaspoons vanilla extract  1 teaspoon salt

 1 tablespoon lemon zest  ½ teaspoon cream of tartar

Procedure:

1. Preheat the oven to 325˚F (160˚C).

2. In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well
to combine.
3. Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of
sugar and salt and whisk to combine.
4. Pour the wet ingredients into the dry ingredients and whisk well.
5. In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until
foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg
whites are glossy.
6. Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
7. Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing
will help the chiffon cakes rise).
8. Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-
15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
9. Remove the cakes from the oven and cool the cake upside down. Once cool to the touch,
sliding an offset spatula around the edges to release the cakes from the pans.
10. Enjoy!

https://tasty.co/recipe/chiffon-cake
 Fluffy Jiggly Japanese Cheesecake

(Sponge Cake)

Ingredients:  ¼ cup flour (60 g)

 7 tablespoons butter  ¼ cup cornstarch (60 g)

 4 oz cream cheese (100 g)  13 large egg whites

 ½ cup milk (130 mL)  ⅔ cup granulated sugar (130 g)

 8 eggs, yolk  hot water, for baking

Procedure:

1. Preheat the oven to 320°F (160°C).

2. In a small pot over medium heat, whisk together the butter, cream cheese, and milk until
melted and smooth. Remove from the heat and let cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese
mixture, stirring until evenly combined.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until soft peaks form.
Gradually add the sugar while continuing to beat until stiff peaks form.
6. Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining
egg whites until the batter is evenly combined.
7. Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and
sides with parchment paper. If using a springform pan, make sure to wrap the bottom and
sides completely in foil twice to prevent any leakage.
8. Pour the batter into the pan and shake to release any large air bubbles.
9. Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper
towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the
larger pan about 1-inch (2-cm) high with hot water.
10. Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55
minutes, until the cake has risen to almost double its original height.
11. Remove from oven, and carefully invert the cake onto your dominant hand and peel off
the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a
plate, but this will cause the cake to deflate more.
12. Enjoy!

https://tasty.co/recipe/fluffy-jiggly-japanese-cheesecake
 Swiss Meringue

Ingredients:

 4 large egg whites, at room temperature

 1 cup sugar

 1 pinch cream of tartar

 1/2 teaspoon pure vanilla extract

Procedure:

1. Fill medium saucepan one quarter full with water. Set the saucepan over medium heat,
and bring water to a simmer.
2. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer,
and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm
to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
3. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on
low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.
Add vanilla, and mix until combined. Use meringue immediately.

https://www.marthastewart.com/313245/swiss-
meringue?fbclid=IwAR3xld89H2oFkxINioWEJr9lh6EriKfH0GpeiuY-xIqTtbUOAgaGEpnA7G8
 Swiss Meringue Buttercream
Ingridients:

 5 large egg whites

 1 cup plus 2 tablespoons sugar

 Pinch of salt

 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature

 1 1/2 teaspoons pure vanilla extract

Procedure:

1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a
pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and
sugar has dissolved (the mixture should feel completely smooth when rubbed between
your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and
gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form.
Continue mixing until the mixture is fluffy and glossy, and completely cool (test by
touching the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing
well after each addition. Once all butter has been added, whisk in vanilla. Switch to the
paddle attachment, and continue beating on low speed until all air bubbles are eliminated,
about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating
until the frosting is completely smooth. Keep buttercream at room temperature if using
the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze
up to 1 month. Before using, bring to room temperature and beat with paddle attachment
on low speed until smooth again, about 5 minutes.
4. To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste
food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a
time) to the remaining buttercream. You can use a single shade of food color or
experiment by mixing two or more. Blend after each addition with the mixer (use a
paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding
too much food color too soon, as the hue will intensify with continued stirring; if
necessary, you can tone down the shade by mixing in some reserved untinted
buttercream.
https://www.marthastewart.com/353415/swiss-meringue-
buttercream?fbclid=IwAR0ncOlvjlyEI2E6C5kjY8dj5QJpO8upPQ_cVwuMYXEA7RFXgRYDPbgkPfc
 Basic Italian Meringue

Ingredients:

 3/4 cup sugar

 1/4 cup water

 1 1/2 tablespoons light corn syrup

 3 large egg whites, room temperature

 Pinch of salt and cream of tartar

Procedure:

1. Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves.
Cook, undisturbed, until syrup registers 248 degrees on a candy thermometer.
2. Meanwhile, whisk whites with a mixer on low speed until foamy. Add salt and cream of
tartar. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.
3. Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream.
Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Use
immediately.

https://www.marthastewart.com/312900/basic-italian-meringue
 Yellow Sponge Cake

❯
Ingredients:

 2/3 cup unsalted butter, melted, plus more for pans

 1 cup unbleached all-purpose flour

 1/3 cup plus 2 tablespoons cornstarch

 8 large eggs, room temperature

 1 cup sugar

 1/4 teaspoon kosher salt

 2 teaspoons pure vanilla extract

Procedure:

1. Preheat oven to 350 degrees. Butter a rimmed baking sheet and line with parchment; set
aside. On a piece of parchment, sift together flour and cornstarch; set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugar,
salt, and vanilla. Beat on high speed until mixture is thick and holds a ribbon-like trail on
surface when whisk is raised, about 5 minutes.
3. Holding parchment like a funnel, gradually add flour mixture to egg mixture in two
batches. With machine running on low speed, mix until just combined. In a steady
stream, add butter; mix until just combined. Remove bowl from mixer; detach whisk.
Using the whisk, fold mixture several times.
4. Spread batter evenly into prepared sheet. Bake until center springs back when lightly
touched and edges pull away from sides, 20 to 24 minutes. Transfer to a wire rack and let
cool completely.

https://www.marthastewart.com/350035/yellow-sheet-cake