you might have seen the Vietnamese Pandan HoneycombCake i did last month. some of my taste testers considered it a bit plain on it's own, but delicious paired with a Vietnamese coffee or a cool iced latte
Sometimes, a cake decides it wants to be a trifle. It may know as soon as it's baked that its destiny lies within beautiful layers of fruit, custard and whipped cream instead of as a tall layer cake slathered in buttercream, or it may not realize what it wants to be until it's tried being a layer cake, and realizing that this time, it just wasn't meant to be
No cake would be more apt for MY celebration than yema cake. Yema cake was named after the sweet. It is a recent trend but it actually is almost the same as an old fashioned swiss roll called brazo dela reina (meaning the queen's arm, the same as brazo de mercedes but has a swiss roll instead of meringue for the cake base)
I finally made puto (steamed cake) and I nailed it. My previous two trials were both big disappointments and my third steamed rice cake experiment was better but I forgot to sift the batter before steaming that the resulting puto has gritty "uncooked" rice in it
I have always had these 'jinx' when it comes to baking sponge cakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'