301 recipes. Page 13 of 13
Bread, cookie, and cake baking recipes
A plain vanilla cupcake meant to sit under whatever goes on top: buttercream, cream cheese frosting, ganache. Batter fills each liner to 70 percent, and the oven door stays shut for the first 15 minutes so the centers do not sink.
Honey gives these madeleines a slightly deeper color and keeps them moist for longer after they cool. The little hump on the back forms when well-chilled batter goes straight into a hot oven.
Two plain sponges made from equal weights of butter, sugar and flour, with nothing between them but strawberry jam and whipped cream. It is named after Queen Victoria and is still a regular at British afternoon tea.
Cocoa batter is piped low and well apart on the tray and bakes into flat rounds. Once cool, they are paired by size, marshmallow cream goes onto the flat side of one, and the other closes it: an American sandwich treat.
A Basque cheesecake with its top scorched nearly black, and yuja-cheong (Korean citron preserve) stirred in so a citrus note follows the rich cream cheese. Crumpled parchment set higher than the pan leaves its creases pressed into the sides.
A cream cheese filling with yuja-cheong (Korean citron preserve) bakes as one slab over a cracker crust, then chills firm before being cut into squares. The citrus comes through after the dense cheese and keeps the finish light.
The cream cheese filling over a digestive biscuit base is flavored with yuja-cheong (Korean citron preserve) and lemon juice. A few hours in the fridge sets it enough to slice, but the yuja only really comes through after a day, so make it the day before.
Piped into a doughnut pan and baked rather than fried, these come out soft all the way through, closer to a small cake. The batter has yogurt, milk and yuja-cheong, Korean citron preserve, and the minced ginger is stirred into the yuja-cheong first so it does not end up in one clump. Overbaked, they turn dry, and checking starts at 12 minutes.
The layers in this scone come from stopping before the butter is fully rubbed in, leaving pea-sized bits in the flour. Those bits melt in the oven and push the sides apart, so a good scone splits by hand into visible layers. Yuja preserve (yuja-cheong), yuja zest and minced ginger go into the dough.
Browning the butter first gives these madeleines a nutty base, with yuja-cheong and lemon juice adding a sharp citrus note on top. Any big pieces of peel in the yuja preserve are chopped small so every mold gets its share.
This loaf starts the pound-cake way, with butter and sugar creamed first, before yuja preserve and poppy seeds go into the batter. Sliced once fully cool, each piece shows the tiny dark seeds dotted all through it.
Sized for slicing with tea, this cake bakes in a single 18 cm round. Ricotta whisked smooth with sugar forms the base of the batter, giving a moister, milkier crumb than a cake built on creamed butter. Melted butter replaces the usual creaming step, and small bits of yuja peel stay scattered through each slice.
Zucchini is grated skin-on and goes in unsqueezed, with cinnamon and nutmeg for spice. With baking powder and soda doing the rising instead of yeast, the crumb is closer to cake than bread. After roughly 65 minutes in the oven, the loaf still needs an hour in the pan and another hour out of it before it can be sliced.