Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

freddurf

"Cake Bible" by Rose Levy Beranbaum

Recommended Posts

I just bought a copy of The Cake Bible! Would anyone care to list some of their favorite recipes from this book? There are so many wonderful recipes, I don't know which one to try first. Thanks :biggrin:

Share this post


Link to post
Share on other sites

I think this book has the Chocolate Oblivion cake--a fellow Egulleter made that for a potluck dinner, and it was delicious. I've since looked at the recipe and remember it to be a very simple flourless chocolate cake. So good!

Share this post


Link to post
Share on other sites

I find that I cannot get around her impressive Sour cream coffee cake and Banana cake with sour cream ganache. They come out perfect every time which is not the case with me with her Sponge and Chiffon cakes although chiffon cakes was all I baked for the first twenty years or so of my baking like.

Share this post


Link to post
Share on other sites
I just bought a copy of The Cake Bible!  Would anyone care to list some of their favorite recipes from this book?  There are so many wonderful recipes, I don't know which one to try first.  Thanks :biggrin:

I love her orange chiffon cake, Bert Green's coffee cake, white spice butter cake, chocolate oblivion truffle torte, and her mousseline buttercream is my standard buttercream. If you make the chocolate torte, be sure to make the raspberry sauce/puree to go with it -- heaven!

Share this post


Link to post
Share on other sites

I like the Mousseline Buttercream very much. It is great because it doesn't overwhelm the cake.

The Black Forest Cake is to die for. I made it for my parents 65th wedding anniversary and it was a great hit.

I find that you have to be careful when using these recipe not to overbake. If they get the least bit overbaked they will be dry. This happened on the first cake I made.

Share this post


Link to post
Share on other sites

I love the All-Occasion Downy Yellow Butter cake. Extremely moist, with a fine crumb and buttery flavor. That's my "little black dress" of a cake.

The Pound Cake is very good, too. It's very light and fine in texture, sort of like a Sara Lee.

The Cordon Rose Cheesecake I had to throw out. Baked in a water bath, it was so cloyingly creamy I couldn't eat more than a few bites. But it you like very creamy cheesecakes, this could be for you.

Share this post


Link to post
Share on other sites

Her mousseline buttercream is also my standard buttercream..very versatile & stable. It makes a great lemon buttercream when you add lemon curd to it. I've tried it with passionfruit curd as well. The honey buttercream is also nice when paired with something light.

The Almond cake is awesome..I use it alot. I used that to make a friends wedding cake with a chocolate ginger brulee filling. My best cake ever.

Pretty much all of the recipes I've tried have been great..I haven't tried all of them though.

Her banana cake recipe is also very good..great banana flavor, light & moist.

Share this post


Link to post
Share on other sites

Try the Cordon Rose Cream Cheesecake, and top it with the Fresh Blueberry Topping. You won't believe how good it is! Whenever I make this, even people who aren't big cheesecake fans love it and everyone always asks for the recipe. Plus it's really beautiful - a perfect dessert to bake for a special occasion.

I'm making notes of everyone else's favorites to try, too!

Share this post


Link to post
Share on other sites

I was recently blown away by the Chocolate Domingo Cake, eaten within a few hours from baking. Wow.

I've tried most of the butter cakes in that book and the All-Occasion Downy Yellow Butter cake continues to be my favorite. Makes a fantastic cupcake, too. Her mousseline BC is also my standard buttercream.

Share this post


Link to post
Share on other sites

I'd add a vote for both the yellow and white butter cakes.

One I did not have as much success with is the one I think is called the white velvet cake - the one with white chocolate in the batter. It was fine just out of the oven, but became brick like when I refrigerated it.

Share this post


Link to post
Share on other sites
One I did not have as much success with is the one I think is called the white velvet cake - the one with white chocolate in the batter. It was fine just out of the oven, but became brick like when I refrigerated it.

Hmm, I don't recall having that problem with the White Velvet Cake. My guests lapped it up, but I remember expecting more white chocolate flavor from the recipe. None of my guests detected it until I told them.

Share this post


Link to post
Share on other sites

The lemon chiffon cake is my favorite from that book, but I increase the juice and zest a little.

Share this post


Link to post
Share on other sites

Wow! Thanks for all the suggestions. Looks like I have some baking to do! I just cut a stock of bananas from our tree, so I think I'll start with the banana cake with sour cream ganache and then move on to the choc. oblivion torte. The mousseline bc is on the list too. I wonder how much weight I'll gain before Christmas?

Share this post


Link to post
Share on other sites

To Freddurf, even better flavour if you use bananas on the verge of over-ripeness.

Share this post


Link to post
Share on other sites
To Freddurf, even better flavour if you use bananas on the verge of over-ripeness.

Looks like mine are perfect then. Thanks for the tip.

Share this post


Link to post
Share on other sites

Sour cream coffee cake is high on the list. Mocha whipped cream is so easy and yummy. I've always had good luck with her genoises, especially the variation of subbing hazelnut oil for the butter in a chocolate genoise.

Share this post


Link to post
Share on other sites

I love the banana cake and use the larger amount of bananas (I think she gives a range). It's great with a rum-laced cream cheese icing as well.

Share this post


Link to post
Share on other sites
I find that I cannot get around her impressive Sour cream coffee cake and Banana cake with sour cream ganache.  They come out perfect every time which is not the case with me with her Sponge and Chiffon cakes although chiffon cakes was all I baked for the first twenty years or so of my baking like.

That surprises me because her recipe is the best one I've come across for chiffon cakes that are delicate, moist and flavorful. Let me know what you are having trouble with and I can help. I've made every mistake there is. :wink:

Share this post


Link to post
Share on other sites

The banana cake is cooling now and the sour cream ganache is ready to go. It smells heavenly in here! Thanks for all the responses :biggrin:

Share this post


Link to post
Share on other sites

To Freddurf: Can you characterize that smell? I came accross a curious observation in the Emperor of Scent stating that the aroma of ripe bananas when blended with the flavour of lemon suggest the scent of jasmine.

Thanks to Char, I'll give it another shot and will post if it turns bad again. I think my problem is that I am so accustomed to the Wesson Oil Party Chiffon (from the early sixties) and it throws me off as soon as I depart from it.

Share this post


Link to post
Share on other sites

I like her mousseline buttercream recipe as well. I use it all the time, mixed with fruit fillings for the fillings for my cakes. It makes such a light filling! I also use her ganache recipe. Like others, I like the banana cake with the sour cream ganache.

Share this post


Link to post
Share on other sites

"The Golden Butter Cream Cake" (p. 34) is fabulous with whipped cream and strawberries.

"Buttermilk Country Cake" (p.41) is really good too. I top it with the Joy of Cooking (1997) "quick lemon icing" (p. 1006).

Steven

Share this post


Link to post
Share on other sites
To Freddurf: Can you characterize that smell?  I came accross a curious observation in the Emperor of Scent stating that  the aroma of ripe bananas when blended with the flavour of lemon suggest the scent of jasmine.

It's funny that you would say that, because DH and I just planted a lemon tree and the little flowers on it reminded me of jasmine! They were so fragrant! I'm curious to smell the bananas blended with lemons next time.

BTW, the banana cake was wonderful! I couldn't believe how light and moist it was. I will definitely make this again. Next on the list is the choc. oblivion...mmmmm!

Share this post


Link to post
Share on other sites

The Almond cake is awesome..I use it alot. I used that to make a friends wedding cake with a chocolate ginger brulee filling. My best cake ever.

I would love some more info on your chocolate ginger brulee filling. I didn't see it in the book and it sounds very interesting.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By WhiskerBiscuit
      I’m using this recipe to try and make a perfect rice pudding.
       
      Ingredients:
       
      1-2 Tbsp medium-grain white rice, such as arborio (often called risotto rice), calriso, or another california-grown rice--do not wash! 2/3 c additional long-grain or short-grain rice to make 2/3 cups rice total 4 c milk (skim, 1%, 2%, whole, or a combination) 1/3-1/2 c sugar, to taste 1 tsp pure vanilla extract   Recipe:   Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle. When the machine switches to the Keep Warm cycle, open the rice cooker, and add the sugar and vanilla, quickly stirring it into the rice milk mixture. Stir until combined. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Warning: cooking the sugar for more than about 1/2-hour makes the pudding difficult to clean from the rice cooker bowl, so don't add sugar at the beginning of cooking (although the rice pudding comes out fine)! Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.    I initially tried it out using all arborio rice (because that’s all I head on hand), but as the recipe noted it came out too starchy.  However it was really good, but not what I was looking for.  The second time I used the suggested rice mixture.  But looking at other recipes and Kozy Shack’s ingredient list, I decided to add a couple of egg yolks.  At the end of the second porridge cycle (total cooking time 90 minutes) I added two coddled egg yolks (I almost pasteurized them with my sous vide, but that was a little overboard even for me).  The texture was a little too thick, so I added a tablespoon or so of milk and then thought it was too thin so I kept with the porridge cycle.  I checked about 15 minutes later and my thick porridge all of a sudden became a liquid soup.  I kept cooking and after an hour it reduced to the thickness I wanted, but the rice broke almost completely down.  What I want to know is what happened to make it go from a thick porridge to soup in a very short amount of time.  Was it adding the egg yolks?  There has got to be some science-y reason behind it.    
    • By Kasia
      COURGETTE MUFFINS WITH LEMON
       
      Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.

      If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.

      Ingredients (for 12 muffins)
      muffins
      200g of flour
      a pinch of salt
      half a teaspoon of baking soda
      half a teaspoon of baking powder
      150g of sugar
      peel from one lemon
      a tablespoon of lemon juice
      2 eggs
      150ml of oil
      a teaspoon of vanilla essence
      a teaspoon of lemon essence
      210g of grated courgette
      icing:
      3 tablespoons of milk
      10 tablespoons of caster sugar
      1 teaspoon of lemon essence

      Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.

      Enjoy your meal!


    • By pastrygirl
      I had a chance to try a couple of Valrhona's new "inspirations" flavors today, the passion fruit and the almond.  The almond was good but I'd probably add salt.  The passion fruit is intense and delicious, I bet you could cut it with a sweeter white chocolate and still get good flavor.  They also have strawberry.  These are cocoa-butter based so can be used for shell molding.  https://inter.valrhona.com/en/inspiration-valrhona-innovation
       
      I could definitely see using these.  Passion fruit is one of my favorite flavors, and I already indulge in the convenience of Perfect Puree so I don't think this would compromise my integrity   
       
      Just wanted to share.  Available soon, probably expensive
    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

    • By Kasia
      ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
       
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      Ingredients:
      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

×