The cake roll, or roulade, has European roots dating back to the 19th century. It’s most closely associated with Central European baking traditions—particularly in Austria, Hungary, and Switzerland—where sponge cakes filled with jam or cream were popular in home kitchens and coffeehouses. One of the most famous roulades is the…
The Commissary was one of the gems of the vibrant Center City Philadelphia restaurant scene in the late 1970’s and 1980’s. Located on Sansom Street, it was a place to meet friends for a casual dinner or sit by yourself in the back and peruse the cook books. For a…
This fabulous Lemon Coconut Cake quickly became a favorite in The Friday Baking Project tasting group. As a variation on the classic coconut cake, tangy lemon curd between the coconut cake layers adds a bright, flavorful contrast to the sweet Seven-Minute Coconut Frosting. Lightly toasted coconut on the outside adds…
This delightful cake is the perfect Passover seder dessert–naturally Passover-friendly with no ingredient substitutions needed. It’s dairy-free, can be made in the morning and left at room temperature, and is delicious on its own or paired with fresh berries or fruit sorbet. Its texture is uniquely soft and almost creamy.…
Crème Brûlée is a timeless classic that never goes out of style, and when done right, it’s absolute dessert perfection. At its core, it consists of just four ingredients—cream, egg yolks, sugar, and vanilla bean—but its magic lies in the contrast: silky, rich custard beneath a crisp, caramelized sugar top.…
I learned two things during our chocolate chip cookie research project. First, there are far more variations than I had imagined–cakey, soft and chewy, crisp and chewy, and thin and crispy, to name a few. Second, searching for the “ultimate” cookie is a fool’s errand; everyone has their own favorite…
Seven Layer Cake is closely related to the Hungarian classic Dobos Torte, both of which are rooted in Central and Eastern European baking traditions. Dobos Torte, was created by pastry chef József Dobos in 1884 and quickly became a symbol of refined European patisserie. Both cakes consist of alternating layers…
I was looking for a new and unique Thanksgiving pie recipe when I came across this Ginger Pear-Cranberry Streusel Pie in a book from the chefs at America’s Test Kitchen. These are the people who will try a recipe twenty times to get it right. And, in this case, they…
The Friday Baking Project
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