Cookie Haven

During the summer vacation, I discovered a new cake recipe that does not crack or collapse. It is extremely simple and requires no milk—only a few ingredients. Easier than chiffon cake, with a high success rate and unique texture! • Suitable for both oven and air fryer. • Sugar amount can be adjusted according to […]

Milk: 50g Eggs: 6 Granulated Sugar: 80g Cornstarch: 15g Lemon Juice: a dash Cake Flour: 90g Corn Oil: 50g

I have used this jujube cake recipe for ten years without fail. My daughter has enjoyed it from age two to twelve. Fresh from the oven, it fills the house with aroma and is ready to eat within an hour. In winter, it serves as a convenient breakfast paired with milk or soy milk. I

This recipe is incredibly easy, requires no oven, and results in a visually stunning dessert. It features a perfect balance of sweet and tangy flavors without being overly rich. **Blueberry Jam:** – Fresh blueberries: 230g – Fine sugar: 35g – Lemon juice: 3g **Oreo Cookie Base:** – Crushed Oreo cookies: 150g – Melted butter: 70g

Rich hawthorn jam paired with mellow cream, delivering a delicate, silky, sweet and sour taste that is unforgettable and endlessly. I. Cake Base – Egg whites: 5 (170g) – Low-gluten flour: 60g – Milk powder: 8g – Fine sugar: 45g – Milk: 80g – Corn oil: 30g – Lemon juice: 3g II. Filling – Whipping

Every year when oranges are in season, it’s time for me to make cake. Ingredients: – Eggs: 5 – Milk: 50g – Corn oil: 50g – Low-gluten flour: 60g – Cornstarch: 5g – Fine sugar: 50g – Salt: 1g – Lemon juice: a few drops – Orange peel dices: a small amount Instructions: 1. Whisk

This is a replica of the classic Russian Honey Cake, also known as the Russian version of Tiramisu. It features multiple stacked layers, offering a rich and intense flavor. Biscuit Layers: – Butter: 120g – Granulated Sugar: 45g – Honey: 80g – Room Temperature Egg Mixture: 65g – Low-Gluten Flour: 265g – Cocoa Powder: 15g

I am very fond of Sam’s Walnut Brownie Cake. Although it is quite sweet and large for me, requiring sharing with friends each time, its rich texture motivates me to reduce portions to balance the sweetness, enjoying it little by little with tea. Unfortunately, it has been discontinued. On Xiaohongshu, I saw a favorite blogger,

This cake is denser than chiffon and softer than pound cake! It boasts a moist, fine texture that melts in your mouth, with an ideal golden ratio that ensures a slight springiness without dryness. It retains the characteristic tender elasticity of a sponge cake, yet avoids the dryness often found in traditional recipes. When chilled,

For the cake base, use a small five-roll baking pan cake, as mentioned in my previous recipe. Regarding fruit fillings for cakes: I personally do not recommend dragon fruit or kiwi, as they have little flavor and add minimal taste when used in cake fillings. They are better suited for decoration rather than as a