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Ina's mocha cake is the perfect balance of bitter and sweet flavors. The mocha cream isn't too sweet, with the perfect coffee flavor. It's a great flavor match for the buttery chocolate chip cookies.
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
A simple recipe from 1911 [2] is made with sugar, eggs, flour, salt, baking powder and hot milk, with optional ingredients of chocolate, nuts or coconut. Compared to a typical butter cake, a hot milk cake uses fewer expensive ingredients, so it became popular during the Great Depression and among people coping with the restrictions of rationing during World War II.
Winner's Dish: A lemon chiffon cake with a strawberry buttercream with lemon and strawberry curd, decorated to look like the beach. Runners-Up: Matthew and Yahshimabet Matthew's Cake: A chocolate cake with an orange buttercream filled with an orange curd and decorated to look like a roller coaster car found at an amusement park.
Episode three aired on June 12, 2013. The theme of the episode was cake. The bakers were set to make a One-Layer Cake in 90 minutes in the signature bake. In the technical challenge, they were given two hours and fifteen minutes to bake a Chiffon Cake with Tequila Orange Glaze using Marcela's recipe. For the showstopper, the challenge was to ...
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The contestants were required to make an upside-down cake for their signature bake: they were given 2 hours to make a sponge topped with fruits of their choice. For the technical bake, Paul set the bakers the challenge of making 4 rum babas with cream in the middle and sliced fruits on top, to be completed in 3 hours.
Yema cake is a Filipino chiffon cake with a custard filling known as yema. It is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), with the only difference being that it incorporates yema either as frosting, as filling, or as part of the cake batter. Yema is a custard-like combination of milk and egg ...