Studio
Serves 12
Ingredients
- Nonstick spray for greasing the pan
- 3/4 cup (107 grams) all-purpose flour
- 3/4 tsp (2.3 grams) baking powder
- 1/2 tsp (1.5 grams) coarse salt
- 1/2 cup (128 grams) smooth peanut butter such as Skippy or Jif
- 4 Tbsp (1/2 stick) (57 grams) unsalted butter, softened
- 3/4 cup (159 grams) firmly packed light brown sugar
- 1 whole, plus 1 yolk large eggs
- 1/3 cup (83 milliliters) whole milk
- 1 tsp (5 milliliters) pure vanilla extract
- 1/3 cup (107 grams) strawberry jam
- 1 pound (454 grams) strawberries, the largest ones cut into halves or quarters
Storage Tip
- This cake stores well enough in the refrigerator, but you’re not going to have to worry about that for long.
Serves 10 to 12
Ingredients
For the Yellow Cake
- Nonstick baking spray, for pans
- 3 cups (426 grams) unbleached all-purpose flour
- 2 ¼ cups (480 grams) granulated sugar
- 1 ½ tsp coarse salt
- 1 tsp baking powder
- ½ tsp baking soda
- 2 sticks (1 cup, 226 grams) unsalted butter, very soft
- 1 cup buttermilk
- 4 whole eggs plus 2 yolks
- 1 Tbsp pure vanilla extract
For Finishing
TIPS
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To save time, trim and split cakes before freezing so the layers are ready to assemble.
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Storage: The assembled cake will keep at room temperature under a glass bowl or cake dome for up to 2 days, or can be refrigerated for up to 1 week. Bring to room temperature before serving. Butter cakes and frostings shouldn’t be served cold.
Cranberry Jam
Makes about 2 cups (600g)
Ingredients
- 2 1/2 cups (about 10oz) (280g) fresh cranberries, thawed if frozen
- 1 1/4 cups (265g) granulated sugar
- 1 cinnamon stick
- 2 Tbsp (30ml) Campari, optional
- 2 Tbsp (30ml) orange liqueur, such as Triple Sec
- 1 pinch ground cloves
Storage
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Store the jam in a covered container in the refrigerator for up to 2 months.
Swiss Meringue Buttercream
Makes about 3 cups (500g)
Ingredients
- 3 large egg whites
- 3/4 cup (159g) granulated sugar
- 1/2 tsp (1.5g) coarse salt
- 1 cup (2 sticks) (226g) unsalted butter, cut into 1-inch pieces and softened
- 1 Tbsp (15ml) pure vanilla extract, optional
Storage
- Unflavored buttercream can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 1 week. Before using, bring to room temperature and beat lightly by hand or with an electric mixer fitted with the paddle attachment until smooth. Buttercream that has been flavored with perishable items, such as fresh fruit or preserves, should be kept at room temperature for no more than a few hours, or stored in an airtight container in the refrigerator for up to 1 week.
Tip: Flavoring Buttercream
- You can easily flavor this buttercream with additional extracts, jam, or custards (as I do for the Cranberry Yule Log) by beating them in with the paddle attachment in step 4, above.
Chocolate Custard
Serves 12 to 15
Ingredients
For the chocolate custard- 2 Tbsp (10g) unsweetened cocoa powder, preferably Dutch-processed
- 1 Tbsp (8g) cornstarch
- 1 pinch coarse salt
- 1/2 cup (125ml) whole milk
- 3 oz (85g) best-quality dark chocolate, 70% to 80% cacao, finely chopped
- 2 Tbsp (30ml) orange liqueur, such as Triple Sec
- 1 recipe Perfect Chiffon Cake, baked and cooled as a roulade, chilled
- 3/4 cup (225g) Cranberry Jam
- 1 recipe Swiss Meringue Buttercream, room temperature
- finely chopped pistachios, for garnish
Storage
- The assembled cake will keep for 2 or 3 days in the refrigerator, loosely covered.
Perfect Chiffon Cake
Makes two 8-inch Cake Layers or One 13 x 18-Inch Sheet Cake for a Roulade
Ingredients
- Non-stick pan spray and flour, for greasing the pan
- 1 1/2 cups (170g) cake flour
- 1/2 tsp (1.5g) coarse salt
- 1/4 tsp (1.5g) baking soda
- 6 large eggs, separated
- 1 cup (212g) granulated sugar, divided
- 1 Tbsp (15ml) pure vanilla extract
- 1/4 cup (62ml) neutral oil, such as safflower
- 1/2 cup (125ml) buttermilk
- confectioners’ sugar, for dusting (if you’re making a roulade)
Storage
- The cooled cakes can be used immediately or wrapped and refrigerated for up to 2 days. Round layers can be frozen for up to 1 month. I wouldn’t recommend freezing roulades, as they are apt to crack.
Serves 8
Ingredients for the upside-down
- 4 Tbsp unsalted butter, plus more for the pan
- ⅓ cup (73 g) lightly packed dark brown sugar
- 1 ½ Tbsp black rum or pure vanilla extract
- Pinch of salt
- 1 20-oz can sliced pineapple, drained
- 10 Maraschino cherries
Ingredients for the cake
Makes one 10-inch round cake
- 1 ⅓ cup (180 g) unbleached all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp kosher salt (or ¼ tsp fine sea salt)
- ¼ tsp ground cardamom
- 4 Tbsp unsalted butter, at room temperature
- 2 Tbsp neutral oil (vegetable, canola, or avocado work great)
- 1 ¼ cups (200 g) white granulated sugar
- 1 large egg, at room temperature
- 1 ½ Tbsp black rum or pure vanilla extract
- ½ cup buttermilk, at room temperature
Serves 8
Ingredients
- nonstick spray or butter for the pan
- 350g (2 cups) gluten-free all-purpose baking flour (I use either Bob’s Red Mill 1-to-1 baking flour or King Arthur )
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 150 ml (⅔ cup) fruity extra-virgin olive oil (preferably Agrumato limone oil if you can get it)
- 150 g (⅔ cup) caster (super-fine) sugar
- 2 large eggs, at room temperature
- 5 Tbsp lemon juice
- 1 Tbsp finely grated lemon zest
- 1 tsp pure lemon extract
- 250g (1 cup) whole milk ricotta cheese, at room temperature and stirred to lighten
- 2 Tbsp confectioners’ sugar, for dusting