The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking
Get the recipes:
Sponge Cake:
Strawberry and Cream Layer Cake:
Raspberry and Cream Roulade:
OK, Try This at Home fans: Claire Saffitz is back for another round. She's given us bagels. We watched her make croissants. She's shown us sourdough and how to make yeasted dough. Today's lesson? Sponge cake. It may have almost broken Claire to develop, but it also may be the only cake recipe you'll ever need. Come for the baking techniques, stay for the glorious summer strawberries.
0:00 - 1:31 : Intro
1:31 - 6:49 : Make the batter
6:49 - 7:55 : Roulade variation
7:55 - 8:36 : Cooling upside down
8:36 - 14:52 : Strawberry layer cake
14:52 - 17:49 : Raspberry roulade
17:49 - End : Slice and eat!
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Chef Chaya Ryvka Strawberry Maple Parfait: Part 3 Vanilla Shortcake Cookie Crumble
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Part three of this special 4 part Strawberry Maple Parfait series. Perfect for any special occasion and featuring our new wildcrafted Vermont Maple Syrup!
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Strawberry Shortcake
Chef Tom shares one of his favorite summer dessert recipes, Strawberry Shortcake. Baked on the grill and smothered in fresh strawberries and whiskey whipped cream!
Full recipe:
Gluten Free Strawberry Shortcake with Cottage Cheese Recipe
Make my Gluten-Free Strawberry Shortcake with Cottage Cheese Recipe for a healthier and delicious twist on classic strawberry shortcake. I’ve made it higher in protein with cottage cheese and lower in sugar with maple syrup and all-natural ingredients. The light and spongy almond vanilla shortcake is baked in a sheet pan and can be cut into mini-cakes or served as a layer cake or in a trifle dish. Then it’s topped with cottage cheese whipped cream, fresh strawberry compote, and freshly sliced strawberries.
The best part is this healthy dessert can reduce your sugar intake when you’re craving a sweet treat with juicy strawberries. If this is your first time making strawberry shortcake, you’ll love this gluten-free recipe with simple ingredients found at your local grocery store. This is the perfect dessert for a romantic Valentine’s Day dinner, Easter holiday, July 4th celebration, happy birthday or any special occasion.
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Hello, my name is Nicole Bonilla. I'm an urban cowgirl deliciously supporting your digestive and mental health.
#strawberryshortcake #glutenfreeshortcake #glutenfreedessert #cottagecheese #cottagecheeserecipes #strawberrycake #almondflour #healthydessertrecipe #easterrecipes #mothersdaybrunch #strawberrysauce
Classic Strawberry Shortcake Recipe From Scratch | Easy Dessert Recipes | Cook #WithMe
Classic Strawberry Shortcake recipe with homemade buttery biscuits, sweet strawberry sauce, and freshly whipped cream are easy to whip up and and incredible dessert to share! Celebrate summer with the best strawberry sauce made in minutes from fresh strawberries, sugar and a quick 10 minutes in the saucepan. Traditional strawberry shortcake is one of a favorite easy desserts to share with friends and family!
Classic Strawberry Shortcake Recipe Ingredients
Homemade Buttery Biscuits
3 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup white sugar
1 teaspoon salt
12 tablespoons butter
1 cup milk
1 tablespoon white vinegar
2 tablespoons heavy cream
1/4 cup sugar for sprinkling on top of biscuits
Strawberry Sauce
4 cups sliced fresh strawberries
1/4 cup sugar
1 tablespoon lemon juice
Whipped Cream
2 cups heavy cream
1/2 cup powdered sugar
Classic Strawberry Shortcake Recipe Directions
Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
Whisk together 3 cups of flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1/3 cup sugar and 1 teaspoon salt.
Grate 12 tablespoons of butter into the flour mixture. Use a fork or pasty blender to cut the butter into the flour until the mixture looks like coarse crumbs.
Mix 1 tablespoon white vinegar into 1 cup of milk (or substitute 1 cup buttermilk). Stir in buttermilk until the flour mixture is moistened. Do not overmix.
Form a handful of dough into a biscuit form, and place about 2 inches apart on the baking sheet. Brush the biscuits with the heavy cream, and sprinkle generously with sugar. Bake in the preheated oven until golden brown, about 15 minutes.
To make the strawberry sauce, combine the sliced strawberries with 1/4 cup sugar and one tablespoon of lemon juice in a medium size saucepan, and heat over medium heat, so juices develop and strawberries soften.
Whip 2 cups of heavy cream with 1/2 cup powdered sugar until soft peaks form.
Making strawberry shortcake from scratch is easy with this delicious recipe! My favorite why to serve this classic strawberry shortcake recipe is while the biscuits and berries are warm. Slice the biscuits in half, spoon on some of the strawberry mixture, layer with whipped cream and top with whipped cream.
Strawberry Shortcake From Scratch 00:00
Strawberry Shortcake Ingredients 00:37
Recipe For Strawberry Shortcake 00:45
Making Homemade Shortcake Biscuits 02:14
Strawberry Sauce For Strawberry Shortcake 03:45
Making Whipped Cream 04:08
Assembling Strawberry Shortcakes 04:22
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
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Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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