Treasure Chest

Bouncy Nespresso Coffee Sponge Cake with Fran's Carmel Swirl  咖啡日本海綿蛋糕 7" Springform Round Baking Pan Ingredients: Eggs room temperature 5 Salt 1/4tsp x2 Milk or Soy Milk warm 65g Nespresso 1 espresso shot Vegetable Oil 50g Vanilla 1tsp All-Purpose Flour 100g Sugar 60g (low sugar version) Butter to smear around the baking pan Fran's Carmel Sauce warmed 1tsp Method: Prepare a banking pan linen and grease lightly with vegetable oil in non-stick banking pan for easy release after baking. Set aside. Prepare 65g of warm milk/soy milk and mix well with 1 shot of Nespresso espresso (e.g. Roma flavor).  Set aside. Crack 5 eggs and separate egg yolks and egg whites in two mid-size mixing bowl.  Bowl for egg whites needs to be very clean (no oil, etc. for more successful egg white beating.) Add 1tsp of vanilla into the egg yolks and mix well with a whisker. Add 1/4tsp of salt and 50g of vegetable oil and mix very well with a whisker. Add coff

Lemon Yogurt Cake Yield:  2 small paper bakeware or 5 LC mini cocotte Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup Sugar or replace with good honey 1 cup plain whole-milk yogurt 1 cup for cake 1/3 cup sugar for glaze (optional) 3 room temperature extra-large eggs 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 2 teaspoons grated lemon zest (2 lemons) 1 Tsp of Honey 1/3 cup freshly squeezed lemon juice (optional for glaze) Preparation Instruction: Preheat oven at 350F Grease the baking utensil if needed Leave eggs in room temperature Grade the lemon zest as it takes time to do so Note:  Use a sharp fruit knife to un-skin the lemon (yellow skin only; white flesh is bitter), then fine chop is much easier for hands and shoulder when using grader or zest peeler =) Method: Sift together the 1 1/2 cups of flour, 2 tsp of baking powder, and 1/2 tsp of salt into 1 small bowl In another bigger  b