First, you need to bake e a dense, brownie layer that serves as the cake’s base. You can also consider making an Oreo crust for a no-bake dessert. 

Once the brownie cools, spread a layer of smooth homemade chocolate ice cream over it. After freezing the chocolate layer until slightly firm, add a refreshing layer of homemade strawberry ice cream, followed by another round of freezing. The final layer, a  creamy homemade vanilla ice cream, tops the cake, creating a visually stunning dessert.

The brownie’s deep chocolate flavor and texture perfectly balance the lightness of the ice cream layers, making each bite a delightful contrast of textures and tastes. Garnishing the cake with fresh strawberries and chocolate candies adds an extra touch of indulgence. 

How to make Neapolitan Ice Cream Cake

Start by preheating your oven to 350°F (180°C) and grease and line an 8-inch (20cm) springform pan with parchment paper.

How to prepare the cocoa brownie

In a bowl, whisk together egg and sugar until well combined, then incorporate oil and vanilla extract. Sift in the flour, salt, and cocoa powder, and whisk until fully incorporated.

Pour the batter into the prepared pan and bake for 10-12 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the brownie cool completely.

How to prepare the strawberry sauce

Combine strawberries, sugar, and lemon juice in a small saucepan and place over medium heat. Bring to a boil and cook for about 5 minutes until the mixture thickens.

Remove from heat, sieve to remove seeds, and allow the sauce to cool completely.

How to prepare the chocolate ice cream layer

For the chocolate ice cream layer, whip cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk, salt, and cocoa powder until well combined.

Transfer the cooled brownie onto a serving platter, place a cake ring around it, and line with an acetate sheet. Pour the chocolate ice cream mixture over the brownie, smooth the top, and freeze for 1-2 hours until slightly set.

How to prepare the strawberry ice cream layer

Whip cream in another large bowl until stiff peaks form, then blend in sweetened condensed milk and the cooled strawberry sauce.

Pour the strawberry ice cream mixture over the frozen chocolate ice cream layer, smooth the top, and freeze for another 1-2 hours until slightly set.

How to prepare the vanilla ice cream layer

For the final vanilla ice cream layer, whip cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk, salt and vanilla extract until well combined.

Pour the vanilla ice cream mixture over the strawberry layer, smooth the top, and freeze for 6 hours or overnight to set completely.

Decorate the Neapolitan Ice Cream Cake

Finally, decorate the cake. Remove the cake ring and acetate sheet, then top the cake with fresh strawberries, chocolate candies or shards, and a dusting of powdered sugar.

This delightful multi-layered ice cream cake, featuring a rich cocoa brownie base and creamy layers of chocolate, strawberry, and vanilla ice cream is sure to impress at any celebration.

Hope you will give this Neapolitan Ice Cream Cake a try as I am sure everybody will love it! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Frozen Desserts.

Other frozen treats you may like to try

This Raw-Vegan Neapolitan Cake is a guilt-free dessert featuring layers of chocolate, vanilla, and strawberry flavors. 

Our Raspberry Almond Ice Cream Cake has a perfect combination of tangy raspberries and nutty almonds making a treat perfect for any occasion.

Experience the decadent fusion of rich chocolate and sweet cherries in our irresistible Chocolate Cherry Ice Cream Cake.

Enjoy this elegant Baked Alaska, featuring layers of cake and ice cream encased in a golden meringue shell. 

YOU MAY ALSO LIKE:
Homemade Ice Cream Terrine
Grape Summer Dessert
Marbled Strawberry Parfait
Raw-Vegan Neapolitan Cake
Nutella Ice Cream
Neapolitan Cheesecake
Strawberry Ice Cream
Apricot Ice Cream
Blackberry Swirl Yogurt Ice Cream
20 Easy Homemade Ice Cream Recipes
Lemon Basil Yogurt Popsicles

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Neapolitan Ice Cream Cake

This Neapolitan Ice Cream Cake combines the timeless flavors of chocolate, vanilla, and strawberry ice cream topped on a rich, fudgy brownie. Perfect for celebrations or as a refreshing treat on a warm day.

Course Dessert

Cuisine American

Keyword frozen dessert, ice cream cake, Neapolitan cake, summer

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 20 servings

Calories 220kcal

Equipment

• adjustable cake ring
• 8-inch springform pan
• acetate sheet
• hand mixer
• saucepan
• glass bowl
• silicone spatula

Ingredients

Cocoa Brownie

• 1 large egg
• 1/3 cup (70g) sugar
• 1 tsp (5g) vanilla extract
• 1/4 tsp (1g) salt
• 1/3 cup (70g) vegetable oil
• 1/4 cup (30g) unsweetened cocoa powder
• 1/4 cup (30g) all-purpose flour

Chocolate Ice Cream

• 1 cup (240g) whipping cream , chilled
• 1/2 can (7oz,198g) sweetened condensed milk
• 1/4 cup (30g) unsweetened cocoa powder
• 1/4 tsp (1g) salt

Strawberry Sauce

• 7 oz (200g) strawberries , fresh or frozen
• 2 tbsp (30g) sugar
• 2 tbsp (30ml) lemon juice

Strawberry Ice Cream

• 7 oz (200g) whipping cream , chilled
• 1/2 can (7oz,198g) sweetened condensed milk
• strawberry sauce

Vanilla Ice Cream

• 1 cup (240g) whipping cream , chilled
• 1/2 can (7oz,198g) sweetened condensed milk
• 2 tsp (10g) vanilla extract
• 1/4 tsp (1g) salt

For Decoration

• fresh strawberries
• chocolate candies
• powdered sugar

Instructions

Prepare the cocoa brownie.

• Preheat the oven to 350F (180C). Grease and line a 8-inch (20cm) springform pan with parchment paper.
• In a bowl whisk the egg with sugar, salt, and vanilla extract until well combined.
  
• Incorporate oil.
  
• Add the flour and cocoa powder and whisk to fully incorporate.
  
• Pour the batter into the prepared pan.
  
• Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
  
• Let cool completely.

Prepare the strawberry sauce.

• Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat.
  
• Bring to a boil and cook for about 5 minutes or until thickens.
• Remove from heat and sieve to remove seeds. Let cool completely.
  

Prepare the chocolate ice cream.

• In a large bowl whip cream until stiff peaks form.
  
• Mix in the sweetened condensed milk, salt and cocoa powder until well combined.
• Transfer the cake onto a serving platter.
• Add a cake ring around the cake and line with an acetate sheet.
  
• Pour the chocolate ice cream mixture over the cake. Smooth the top.
• Freeze for 1-2 hours until slightly set.

Prepare the strawberry ice cream.

• In a large bowl whip cream until stiff peaks form.
• Mix in the sweetened condensed milk and the strawberry sauce until well combined.
  
• Pour the strawberry ice cream mixture over the frozen chocolate ice cream layer. Smooth the top using a spatula.
  
• Freeze for another 1-2 hours until slightly set.

Prepare the vanilla ice cream.

• In a large bowl whip cream until stiff peaks form.
• Mix in the sweetened condensed milk, salt and vanilla extract until well combined.
  
• Pour the vanilla ice cream mixture over the strawberry layer. Smooth the top.
  
• Freeze for 6 hours or overnight to set completely.
• Decorate the cake with fresh strawberries and chocolate candies or shards. Dust with powdered sugar.

Video

Nutrition

Serving: 1 serving out of 20 | Calories: 220kcal | Carbohydrates: 14.6g | Protein: 2.5g | Fat: 13.6g | Saturated Fat: 7.7g | Cholesterol: 59mg | Sodium: 121mg | Potassium: 138mg | Fiber: 0.7g | Sugar: 11.8g | Calcium: 53mg

The post Neapolitan Ice Cream Cake – A Trio of Irresistible Flavors appeared first on Home Cooking Adventure.

The contrasting flavors of vanilla and raspberry create a delightful balance, while the miniature size makes them perfect for indulging in a guilt-free treat or serving as a delightful addition to any dessert platter.

You can also prepare the choux pastry shells in advance and fill them with your desired filling just moments before serving, ensuring a fresh and delightful experience for you and your guests.

How to make vanilla raspberry mini eclairs

Making mini eclairs is very pleasing and each step is easy to prepare. Start by making the vanilla pastry cream as it needs to chill completely before filling the eclairs. Then prepare the pate a choux and the raspberry jam filling.

How to make the vanilla pastry cream

In a saucepan bring to a simmer the milk, the vanilla pod, and vanilla seeds. In a large bowl, mix together the egg, egg yolk and sugar, until pale and creamy. Add in the flour and cornstarch and mix until incorporated. Once the milk has come to a simmer, take a small amount out and whisk it into the egg mixture to warm it up. This is called tempering and it prevents the eggs from cooking too quickly. Once the egg mixture is warm to the touch, whisk it into the pot of milk. Cook over medium heat until it comes to a boil. After the first 2 bubbles, remove from the stove and press plastic wrap onto the surface of the cream. Leave to cool completely.

How to make the pate a choux.

Preheat the oven to 350F (180C) with the ventilation on and line a baking pan with parchment paper.

In a saucepan, bring the milk, water, butter, sugar and salt to a simmer. Once the butter is melted, reduce heat to medium and add the flour all at once. Stir vigorously with a wooden spoon. The dough needs to come together as a smooth ball and the bottom of the pan will have a skim of dough stuck to it. Remove from the heat and add the eggs, one at a time, mixing with a hand mixer after each one.

The mixture should turn into a soft paste that will hold its shape. Use a piping bag fitted with a big round or star tip and gently pipe the dough into 2 3/4 inches (7 cm) logs. Bake them for about 25-30 mins, they should be puffy, hold their shape and start to turn golden-brown. Open one of them and make sure it is not too wet inside. If so, continue to bake for another 5 mins. Remove from the oven and let them cool before filling.

How to make the raspberry jam

In a saucepan bring to a boil all the ingredients and let them boil on low heat for 7-8 minutes. Remove from the stove and let cool completely.

How to assemble the mini eclairs

To assemble the mini eclairs, fill two piping bags fitted with small round piping tips, one with the raspberry jam and the other one with the vanilla pastry cream. Take each mini eclair and with a small round tip, pierce one little hole into the flat side of each eclair. Fill each eclair with the vanilla cream first, then with the raspberry jam.

Melt the white chocolate over a bain-marie. Using a spoon, sprinkle the chocolate all over the eclairs, then decorate with fresh raspberries and caramelized pistachios.

Whether enjoyed on their own or shared with loved ones, these Vanilla Raspberry Mini Eclairs offer a refined and irresistible dessert experience. Hope you will try these amazing mini treats. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other choux pastry recipes you may like to try

These Vanilla Eclairs are delicate choux pastry shells filled with smooth vanilla custard, topped with a glossy chocolate glaze. It is a heavenly combination of textures and flavors that will leave you craving for more.

These Choux au Craquelin – Crispy Cream Puffs are light and airy choux pastry filled with luscious vanilla cream, adorned with a thin, crispy layer of sweet craquelin. It is a delightful harmony of textures that elevates the cream puff experience to new heights.

These Chocolate Cream Puffs are the ultimate chocolate lover’s dream. Consisting of a rich and velvety chocolate pastry cream encased in delicate choux pastry shells. A symphony of smooth chocolate flavors that will melt in your mouth and transport you to pure bliss.

YOU MAY ALSO LIKE:
Cheese Puffs – Gougeres
Croque en Bouche
Paris-Brest
Vanilla Eclair Cake
Chocolate Eclair Cake
Pistachio Raspberry Mini Eclairs
Profiterole Cake

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Vanilla Raspberry Mini Eclairs

These Vanilla Raspberry Mini Eclairs are delectable bite-sized pastries that combine the timeless flavors of creamy vanilla and tangy raspberry. These elegant treats feature delicate choux pastry shells, filled with a luscious vanilla pastry cream and homemade raspberry jam.

Course Dessert

Cuisine French

Keyword eclairs, mini eclairs, vanilla pastry cream

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 20 mini eclairs

Calories 121kcal

Author Medana

Ingredients

Vanilla Pastry Cream

• 1 ⅓ cup (320ml) milk
• 1 vanilla pod
• 1 egg
• 1 egg yolk
• 1/2 cup (100g) sugar
• 1/3 cup (45g) flour
• 2 tsp (6g) cornstarch

Choux Pastry

• 1/4 cup (60ml) milk
• 1/4 cup + 1 tsp (65g) butter
• 1/4 cup (60ml) water
• 1 tbsp (15g) sugar
• 1/4 tsp (1g) salt
• 1/2 cup (65g) flour
• 3 small eggs (or 2 large ones – about 4 oz -110g )

Raspberry Jam

• 9 oz (250g) raspberries , fresh or frozen
• 1/3 cup (70g) sugar
• 2 tsp (6g) cornstarch

For Decoration

• 1/4 cup (40g) white chocolate
• fresh raspberries
• pistachios

Instructions

Prepare the vanilla pastry cream.

• In a saucepan bring to a simmer the milk, vanilla pod and the seeds.
• In a large bowl, mix together the egg, egg yolk and sugar, until pale and creamy.
• Add in the flour and mix until incorporated.
• Add in the cornstarch and mix until incorporated.
• Take a small amount of milk out and whisk it into the egg mixture to warm it up.
• Once the egg mixture is warm to the touch, whisk it into the pot of milk.
• Cook over medium heat until it comes to a boil. Then quickly remove from the stove and press plastic wrap onto the surface of the cream, leave to cool completely.

Prepare the choux pastry.

• Preheat the oven to 350F (180C) with ventilation on and line a baking pan with parchment paper.
• In a saucepan, bring the milk, water, butter, sugar and salt to a simmer.
• Once the butter is melted, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon. The dough needs to come together as a smooth ball and the bottom of the pan will have a skim of dough stuck to it.
• Remove from the heat and add the eggs, one at a time, mixing with a hand mixer after each one. Mix until you get a soft paste that will hold its shape.
• Use a piping bag fitted with a big round or star tip and gently pipe the dough into 2 3/4 inches (7 cm) logs and leave a little space between each log.
• Bake them for about 25-30 mins. They should be puffy and start to turn golden-brown. Remove from the oven and let them cool before filling.

Make the raspberry jam.

• In a saucepan bring to a boil all the ingredients and let them boil at low heat for 7-8 minutes.
• Remove from the stove and let cool completely.

Assemble the eclairs.

• Fill two piping bags fitted with small round piping tips, one with the raspberry jam and the other with the vanilla pastry cream.
• Take each mini eclair and with a small round tip, pierce one little hole into the flat side of each one.
• Fill each eclair with the vanilla cream.
• Repeat with the raspberry jam.
• Melt the white chocolate over a bain-marie.
• Using a spoon, sprinkle the chocolate all over the eclairs, then decorate with fresh raspberries and pistachios. Enjoy!

Nutrition

Serving: 1serving out of 20 | Calories: 121kcal | Carbohydrates: 18.2g | Protein: 2.5g | Fat: 4.7g | Saturated Fat: 2.6g | Cholesterol: 44mg | Sodium: 40mg | Potassium: 52mg | Fiber: 0.9g | Sugar: 12.4g | Calcium: 37mg

The post Vanilla Raspberry Mini Eclairs appeared first on Home Cooking Adventure.

The light and fluffy sponge cake is rolled with a generous layer of vanilla pastry cream that is delicately balanced with the tropical tanginess of passion fruit puree. The combination of these flavors is simply divine. 

How to prepare Passion Fruit Cake Roll

For this cake roll start by making the passion fruit curd, then prepare the vanilla pastry cream and sponge cake.

Prepare the passion fruit curd.

In a bowl, over a bain-marie, whisk together the passion fruit pulp, the sugar, and the egg. Let it over the bain-marie until it thickens, for about 15-20 minutes, whisking from time to time. In another bowl cut the butter into chunks. After the passion fruit mixture is done, strain it over the butter. With a hand blender, mix the emulsion until soft and creamy. Cover it with plastic film and let it cool at room temperature.

Prepare the vanilla pastry cream filling.

Scrape the seeds of a vanilla pod and put them in a pot. Pour the milk over them and bring to a simmer. In another bowl, mix together the egg, the sugar, and the flour, until pale and creamy. When the milk starts to simmer, strain it over the egg mixture. Whisk for 1 minute, then put the mixture back in the pot, over medium heat. Keep stirring until it thickens. When it starts to bubble, it means the pastry cream is done. Cover it with plastic film. Set aside.

After the pastry cream cooled down, bloom the gelatin powder in cold water for 5-10 minutes. Dissolve over low heat and pour over the pastry cream. Mix to combine.

Whip the cream until stiff peaks form and gently fold into the pastry cream mixture.

Prepare the sponge cake.

In a large bowl beat the eggs with the sugar and the yellow food coloring, until you get a thick and fluffy mixture and it triples in volume, for about 10 minutes. It’s ready when you can make a ribbon with the batter and it stays like that for a few seconds. Then you can gently fold in the flour and the baking powder. Pour the batter into a 16×12 inch (40×30 cm) baking tray and bake at 350F (180C) for 11-13 minutes. Remove it from the oven and let it cool in the pan for a few seconds. Gently roll the cake up on the parchment paper, while it’s still hot. Let it sit like this while it cools down.

Assemble the passion fruit cake roll

Carefully unroll the cooled cake and evenly spread the passion fruit curd over the entire cake,. Spread the vanilla pastry cream, but make sure to leave out one-third of the filling for decoration, later on. Sprinkle the ground pistachios over the cream. Roll the cake up and refrigerate for at least 3 hours or overnight.

Remove the cake from the fridge and place it on a serving tray. Pipe the remaining cream on top of the cake roll. Decorate as desired, with festive sprinkles, chocolate candies, meringue kisses or you can add fresh fruits as well.

Whether you’re entertaining guests or simply treating yourself, this Passion Fruit Cake Roll is a must-try. It’s a dessert that captures the essence of spring and will leave you wanting more. Hope you will try this refreshing Passion Fruit Cake Roll. Make sure to tag me on Instagram if you try it out, as I love seeing how it turns how for you. Enjoy!

Other cake rolls you may like to try

This Tiramisu Cake Roll is a delicious twist on the classic Italian dessert. It features a light and airy sponge cake, soaked with an espresso and Marsala wine mixture and filled with a creamy mixture of mascarpone and coffee frosting. Another roll we recommend that is perfect for spring and summer days is this Chocolate Strawberry Swiss Roll. It is a decadent dessert that combines the rich flavors of chocolate with the sweetness of fresh strawberries. The cake is baked with a flower pattern and looks quite impressive. This Strawberry Swiss Roll is a delightful dessert that is perfect for any occasion. This light and fluffy sponge cake is filled with a sweet and tangy strawberry jam filling and a cream cheese frosting. The cake is then rolled up and finished with a dusting of powdered sugar for an elegant touch.

YOU MAY ALSO LIKE:
Chocolate Mocha Hurricane Swiss Roll
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15 Cake Roll Recipes

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Passion Fruit Cake Roll

Get ready to impress your guests with a showstopping Passion Fruit Cake Roll filled with silky smooth vanilla pastry cream and tangy passion fruit curd.

Course Dessert

Cuisine American

Keyword cake roll, Easter, passion fruit, spring

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 348kcal

Author Medana

Ingredients

Yellow Sponge Cake

• 4 eggs
• 1/2 cup (100g) sugar
• 3/4 cup (100g) flour
• 1 tsp (4g) baking powder
• yellow food coloring ,(about 4 drops)

Vanilla Pastry Cream

• 2/3 cup (160ml) milk
• 1 vanilla pod
• 1/4 cup (50g) sugar
• 3 tbsp (25g) flour
• 1 egg
• 1 tsp (3g) gelatin powder
• 1 tbsp (15ml) water
• 1/3 cup + 1 tbsp (95ml) whipping cream , chilled

Passion Fruit Curd

• 3 tbsp (45g) passion fruit pulp
• 1/4 cup + 1 tbsp (60g) sugar
• 1 egg
• 1/3 cup (75g) butter
• 2 tbsp (30g) ground pistachios

For Decoration, optional

• remaining vanilla cream
• meringue kisses
• sprinkles
• chocolate candies

Instructions

Prepare the passion fruit curd.

• In a large bowl, over a bain-marie, whisk together the passion fruit pulp, the egg and the sugar.
• Keep stirring from time to time until it thickens. For about 15-20 minutes.
• In a large bowl cut butter into chunks.
• When the passion fruit mixture is done, sieve it over the butter.
• Use a hand blender to mix until soft and creamy.
• Cover it with plastic film and let it cool at room temperature.

Prepare the vanilla pastry cream.

• In a pot, put the milk, the vanilla seeds and the vanilla pod. Bring to a simmer.
• In a large bowl, mix together the egg, the sugar and the flour, until light and creamy.
• When the milk starts to boil, remove it from the stove and sieve it over the egg mixture.
• Mix for 1 minute, then put it back on the stove, over medium heat. Keep mixing until it thickens. When it starts to boil, remove it from the stove.
• Cover it with plastic film and let it cool.
• Bloom the gelatin in cold water for 5-10 minutes.
• Dissolve the gelatin over low heat and pour over the pastry cream. Mix to combine.
• In a bowl whip the whipping cream until stiff peaks form.
• Fold the whipped cream into the pastry cream mixture. Set aside until ready to use.

Prepare the yellow sponge cake.

• Preheat the oven to 350F (180C). Grease and line a 16×12 inch (40x30cm) baking tray with parchment paper.
• In a large bowl beat together the eggs, the sugar, and the food coloring until thick and pale and triples in volume, for about 10 minutes.
• Gently fold in the flour and the baking powder.
• Pour the batter into the prepared tray and bake for 11-13 minutes, or until a toothpick comes out clean.
• Remove from the oven, and let cool slightly.
• While the cake is still hot, gently roll it up in the parchment paper and let it sit like this until it cools down.

Assemble the cake roll.

• Carefully unroll the cooled cake and evenly spread the passion fruit curd over the entire cake.
• Spread the vanilla pastry cream over the curd. Make sure to leave out one-third of the filling for decoration.
• Sprinkle the ground pistachios over the cream.
• Roll the cake up and place it in the fridge for at least 3 hours.
• Remove from the fridge and place the roll on a serving plate.
• Pipe the remaining cream filling over the cake roll.
• Decorate it with chocolate candies, sprinkles, meringue kisses, or fresh fruits. Enjoy!

Nutrition

Serving: 1 serving out of 8 | Calories: 348kcal | Carbohydrates: 42.4g | Protein: 7.7g | Fat: 17.7g | Saturated Fat: 9.1g | Cholesterol: 161mg | Sodium: 137mg | Potassium: 193mg | Fiber: 1.4g | Sugar: 28.4g | Calcium: 83mg | Iron: 2mg

The post Passion Fruit Cake Roll appeared first on Home Cooking Adventure.

How to make Vanilla Meringue Mousse Cake.

This recipe divides into several steps, each step is quite easy and quick to prepare. For this cake, you have to start by preparing the vanilla pastry cream, so it has time to cool before preparing the meringue filling. For this pastry cream I have reduced the amount of sugar as the sweetness of the filling will be complemented by the whipped meringue that we will add in the end. 

While the pastry cream chills, start preparing the vanilla sponge cake layers. For this simply mix the whole eggs with sugar, salt and vanilla, for about 10 minutes until thick and tripled in volume. Sift the flour and gently incorporate it into the batter. Divide the batter evenly into two 8-inch pans. Bake for about 10 minutes until golden and a toothpick inserted into the center comes out clean. Let them cool completely. 

Once the vanilla pastry cream is chilled to room temperature, dissolve the gelatin and incorporate it into the pastry cream.

For preparing the meringue start by placing the whites with sugar and salt over a bain-marie and whisk constantly for about 5 minutes. This will pasteurize the whites and make them safe to use in your recipes, reducing the risk of Salmonella. Once pasteurized, whip the whites until stiff peaks form. Gently incorporate it into the pastry cream mixture. The vanilla meringue mousse is ready. 

Assemble the cake by placing a vanilla sponge cake layer in a 8-inch pan, lined with acetate sheet. Add half of the vanilla meringue filling, top with the second vanilla sponge cake and finish with the remaining vanilla meringue mousse. Smooth the top and refrigerate for 4 to 6 hours to set. 

Cover the cake with chocolate glaze and decorate before serving with fresh raspberries. 

Other vanilla custard cakes you may like

If you like vanilla cakes you may also like to try this delightful Vanilla Eclair Cake, made with two layers of choux pastry filled with a generous amount of vanilla cream. Also, when you have the chance you must try this Norwegian Verdens Beste. This cake consists of two layers of soft vanilla sponge cake topped with crispy baked meringue and toasted almonds filled with smooth and creamy vanilla custard and whipped cream. Kremsnita or Cremeschnitte is another amazing vanilla custard cake you may like. This cake is very popular in many European countries, consisting of two sheets of crispy puff pastry, filled with vanilla custard cream.

Hope you will try this Vanilla Meringue Mousse Cake and enjoy it as we sure did.

YOU MAY ALSO LIKE:
Vanilla and Chocolate Pudding
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Vanilla Eclairs

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Vanilla Meringue Mousse Cake

This Vanilla Meringue Mousse Cake is one of the most delightful vanilla cakes, with a classic combination of vanilla and chocolate. The cake consists of two vanilla sponge cake layers filled with smooth vanilla meringue mousse, topped with chocolate glaze and decorated with fresh raspberries.

Course Dessert

Cuisine American

Keyword chocolate vanilla cake, mousse cake, vanilla meringue mousse cake

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 10 servings

Calories 364kcal

Ingredients

Vanilla Sponge Cake Layers

• 3 eggs
• 1/3 cup (70g) sugar
• 1 tsp (5g) vanilla extract
• 1/4 tsp (1g) salt
• 1/2 cup (65g) all-purpose flour

Vanilla Meringue Mousse

For the Vanilla Pastry Cream

• 2 cups (480ml) milk
• 2 tbsp (30g) sugar
• 2 tbsp (30g) sugar
• 1/4 cup (30g) cornstarch
• 1 tbsp (10g) flour
• 3 egg yolks
• 1/4 tsp (1g) salt
• 2 tsp (10g) vanilla extract

For gelatin

• 2½ tsp (8g) gelatin powder
• 3 tbsp (45ml) cold water

For the Meringue

• 3 egg whites , at room temperature
• 2/3 cup (135g) sugar
• 1/4 tsp (1g) salt

Chocolate Glaze

• 6 oz (180g) semisweet chocolate
• 3/4 cup (180g) whipping cream
• 2 ½ tbsp (37ml) milk
• 2½ tbsp (37g) unsalted butter , at room temperature

For Decorating

• fresh raspberries
• chocolate decorations
• powdered sugar

Instructions

Prepare the vanilla pastry cream.

• Take 3 eggs and separate whites from yolks. Set aside the whites for later.
• Place milk in a medium saucepan and bring to a simmer.
• Meanwhile whisk the egg yolks with sugar and salt until well combined. Add flour and cornstarch and mix to combine.
• Gradually add milk to the egg mixture and return to heat. Cook, constantly stirring until it boils and thickens.
• Remove from heat and add vanilla extract.
• Pour the cream into a clean bowl, cover it with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming skin on the surface. Let cool to room temperature.

Prepare the cake layers.

• Preheat the oven to 350°F (180°C), grease the bottom and sides of two 8-inch (20cm) pans and line them with parchment paper.
• In a large bowl add 3 whole eggs, sugar salt and vanilla. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
• Gradually fold in sifted flour. Divide the batter evenly into the prepared pans and bake for about 10 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
• Let cool completely.

Prepare the vanilla meringue mousse.

• Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over vanilla pastry cream and mix to combine.
• Prepare the meringue. Place the whites, sugar and salt in a heat-proof bowl. Place over a pan with simmering water (bain-marie).
• Whisk constantly, for about 5 minutes, or if you have a thermometer until it reaches 160F (71C).
• Remove from heat and start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form.
• Gently incorporate the whipped whites into the pastry cream mixture.

Assemble the cake.

• Place one sponge cake layer into a 8-inch pan, lined with acetate sheet.
• Cover with half of the vanilla meringue mousse.
• Top with the other sponge cake layer. Cover with the remaining vanilla meringue mousse. Smooth the top.
• Cover and refrigerate for 4-6 hours or even overnight.

Prepare the chocolate glaze.

• Place the chocolate into a heatproof bowl and melt over bain-marie.
• In a small saucepan add cream and milk and bring to a simmer.
• Gradually incorporate into melted chocolate.
• Add butter and stir until melted.
• Take the cake out of the refrigerator, remove the ring and acetate sheet and place the cake over a rack or simply on a bowl or pan that is placed on a plastic wrap or parchment paper lined baking sheet to collect the excess.
• Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips.
• Transfer the cake to a serving platter and refrigerate for 30 minutes to set the glaze.
• Decorate the bottom of the cake with mini chocolate rocks.
• Top with fresh raspberries and chocolate decorations. Dust with powdered sugar.
• Enjoy!

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Nutrition

Serving: 1 serving | Calories: 364kcal | Carbohydrates: 46.9g | Protein: 7.7g | Fat: 17.7g | Saturated Fat: 17.7g | Cholesterol: 131mg | Sodium: 211mg | Potassium: 161mg | Fiber: 1.3g | Sugar: 36.1g | Calcium: 98mg | Iron: 1mg

The post Vanilla Meringue Mousse Cake appeared first on Home Cooking Adventure.

How to make Marble Bundt Cake. 

The recipe is really easy and quick to prepare. First, you need to grease and dust with flour your bundt pan. Then you can start preparing the vanilla batter. For this bundt cake, I highly recommend using cake flour as it is more delicate. All-purpose flour might be too heavy for this recipe. Mix the flour with salt and baking powder and set aside. 

Then you will have to mix together both room temperature butter and oil, sugar, vanilla extract and sour cream for extra moisture. Really love the texture the sour cream and oil bring to this bundt cake. In case you don’t have sour cream, feel free to use the same quantity of buttermilk instead, it will be as good. 

Gradually incorporate the flour mixture into the butter mixture and the vanilla batter is ready. 

For the chocolate batter, reserve about 2 cups of vanilla batter, and mix it with cocoa powder, more sour cream and milk. It is that easy. 

Pour up to half of the vanilla batter into the bundt pan, top with the chocolate batter and cover with the remaining vanilla cake batter. Swirl with a knife and it is ready to bake. As ovens may heat slightly differently, check your cake after the first 40 minutes of baking. A toothpick inserted into the center must come out clean. 

Let it cool completely and top it with your favorite icing or simply dust with some powdered sugar and enjoy!

More Delightful Bundt Cakes.

If you like bundt cakes you may also like this summary Blueberry and Lemon Bundt Cake. This Pumpkin Cream Cheese Bundt Cake is an amazing cake perfect for fall. If you are a chocolate lover then this Chocolate Cream Cheese Bundt Cake is for you. If you like Flan cakes you definitely must try this amazing Flan Cake. 

As school has started I think this Marble Bundt Cake is a delightful treat for kids and not only. Hope you will try it out and enjoy it as much as we did!

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Marble Bundt Cake

This Marble Bundt Cake is a delightful way of making the classic marble cake and is definitely a family favorite. This Marble Bundt Cake consists of moist vanilla and chocolate cake layers, swirled in a beautiful pattern that makes it look quite sophisticated and totally irresistible. It makes a perfect treat alongside a cup of coffee or tea.

Course Dessert

Cuisine American

Keyword bundt cake, marble bundt cake, marble cake, marbled cake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 14 servings

Calories 382kcal

Ingredients

• 1/2 cup (113g) butter , room temperature
• 1/2 cup (110g) vegetable oil
• 1 ½ cup (300g) sugar
• 4 medium eggs
• 2 tsp (10g) vanilla extract
• 1 cup (240g) sour cream
• 3 cups (375g) cake flour
• 2 ½ tsp (10g) baking powder
• 1 tsp (5g) salt

For the Chocolate Batter

• 1/3 cup (40g) cocoa powder
• 1/3 cup (80g) sour cream
• 1 tbsp (15ml) milk

For Topping

• powdered sugar

Instructions

• Preheat the oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.
• In a large bowl whisk flour with salt and baking powder. Set aside.
• In another bowl mix butter with sugar and vegetable oil until creamy. Incorporate eggs one at a time. Add vanilla extract and sour cream and mix to combine.
• With the mixer on low, gradually incorporate flour mixture until all is well incorporated.
• Reserve 2 cups (500g) of vanilla batter. Set aside.
• In a small bowl mix cocoa powder with sour cream and milk. Add to the reserved 2 cups of vanilla batter. Mix to incorporate.
• Pour about up to half of the vanilla batter into the prepared pan. Carefully add the chocolate batter. Gently cover with the remaining vanilla batter.
• Use a knife to create swirls.
• Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. If browns too fast, you can cover it with aluminum foil and continue baking.
• Allow to cool slightly into the pan onto a rack for about 10-15 minutes. Invert and cool completely.
• Dust with powdered sugar before serving or top with your favorite frosting.

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Nutrition

Serving: 1 serving | Calories: 382kcal | Carbohydrates: 45g | Protein: 5.7g | Fat: 21.1g | Saturated Fat: 9.3g | Cholesterol: 74mg | Sodium: 218mg | Potassium: 226mg | Fiber: 1.6g | Sugar: 21.8g | Calcium: 75mg | Iron: 2mg

The post Marble Bundt Cake – Moist Vanilla and Chocolate Marble Cake appeared first on Home Cooking Adventure.

This bread consists of vanilla and chocolate sweet milk bread doughs, rolled together and baked until it is well risen and beautifully golden. 

How to make the chocolate swirl bread.

The recipe for this sweet bread is really easy and quick to prepare. First you need to prepare the whole dough, divide it in two and add cocoa powder in half of the dough. 

Let both pieces of dough rise until doubled in size and roll each separately onto an oiled surface. Add the chocolate dough over the vanilla dough and continue rolling slightly. Start rolling up the dough almost to the end. Cut about 10 strips. Twist some of them to alternate colors. Continue rolling and place the bread into a greased loaf pan. 

For a more chocolaty bread, before rolling, you can spread nutella over the chocolate dough or add chocolate chips or even chocolate ganache. 

Before baking, brush the top with beaten egg and place in the oven. If browns too fast, cover with aluminum foil after about 15 minutes of baking. It is essential to let the bread cool completely before slicing. 

If you like sweet bread recipes you may also like this Cinnamon Braided Bread and Knots 4 ways. This Nutella Pull Apart Bread is always kids’ favorite treat and this Orange Nutella Walnut Babka is perfect for any occasion. 

You can easily adapt this recipe for creating various swirl breads. You can add coffee instead of cocoa powder for vanilla and coffee swirl bread. Or add matcha instead of cocoa to create a vanilla and matcha bread. Spread various fillings, like nutella, chocolate ganache, ground nuts or fruits before rolling the bread. Variations are endless and I really hope you will try this amazing chocolate swirl milk bread. Enjoy!

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Chocolate Swirl Milk Bread

This Chocolate Swirl Bread has a soft crumb and is a perfect treat alongside milk or tea, for breakfast or simply as a snack during the day.

Course Bread, Snack

Cuisine American

Keyword bread, milk bread, sweet bread

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 10 servings

Calories 1883kcal

Ingredients

• 2 ⅔ cups (330g) all-purpose flour
• 1/2 tsp (2g) salt
• 2/3 cup (160ml) lukewarm milk
• 1/4 cup (50g) sugar
• 1 ¼ tsp (4g) active dry yeast (15 g fresh yeast)
• 3 tbsp (40g) butter , melted
• 1 egg , beaten
• 1 tsp (5g) vanilla extract

For chocolate dough

• 2 tbsp (16g) cocoa powder
• 1 tbsp (15ml) milk

For brushing

• 1 egg , beaten

Instructions

Prepare the dough.

• In a medium bowl add yeast, 1 tsp (5g) sugar and ⅓ cup lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
• In a large bowl whisk together the flour, sugar and salt. Add the remaining milk, activated yeast, beaten egg, vanilla extract and melted butter. Start kneading it until it pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
• Divide the dough in two equal pieces. Give the vanilla dough the shape of a ball. Transfer the dough into an oiled bowl and cover with plastic wrap.
• Add cocoa powder and milk to the other half of the dough. Continue kneading until the dough is mixed well. Transfer the chocolate dough into an oiled bowl and cover with plastic wrap.
• Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.

Roll the bread.

• On an oiled surface roll the vanilla dough into about a 8×12 inch (20x30cm) rectangle.
• Repeat with the chocolate dough.
• Place chocolate dough over the vanilla dough. Continue rolling to about a 8x 20 inch (20x50cm) rectangle.
• Start rolling up the dough almost to the end.
• Cut about 10 strips. Twist some of them to alternate colors.
• Continue rolling.
• Transfer the roll to a 8½ x 4½-inch (1 liter capacity) loaf pan lined with parchment paper.
• Let it rest for 30 minutes to room temperature.

How to bake the bread.

• Meanwhile, preheat the oven to 350F (180C).
• Brush the bread with beaten egg.
• Reduce oven temperature to 320F (160C).
• Bake for about 40 minutes.
• Cover with aluminum foil after about 15 minutes if browns too fast.
• Let the chocolate swirl milk bread cool completely before cutting it into slices.
• Enjoy!

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Nutrition

Calories: 1883kcal | Carbohydrates: 321.2g | Protein: 49.8g | Fat: 45.7g | Saturated Fat: 25.7g | Cholesterol: 263mg | Sodium: 1157mg | Potassium: 1005mg | Fiber: 14.5g | Sugar: 59.6g | Calcium: 300mg | Iron: 19mg

The post Chocolate Swirl Milk Bread appeared first on Home Cooking Adventure.

This heavenly cake consists of two layers of soft vanilla sponge cake, which are topped with a luscious layer of crispy baked meringue and delicately toasted almonds. The cake is filled with smooth and creamy vanilla custard and whipped cream filling that makes this cake an absolute showstopper. It’s no surprise that this cake has been named the title of World’s Best Cake as it truly offers an amazing flavor and texture that is sure to transport you to a state of pure bliss.

The recipe for this cake is remarkably easy to prepare and can be made in advance to save time. Additionally, what makes this cake even more attractive to prepare is that it doesn’t require any fancy decorations. The crispy meringue and toasted almond topping are already eye-catching on their own.

How to make Norwegian Verdens Beste

I really hope you all to try this delightful Norwegian cake, Verdens Beste, and indulge in a scrumptious experience like no other. If you do, don’t forget to tag me on Instagram as I love seeing how this turns out for you. Enjoy!

Other custard desserts you may like to try

This Magic Custard Cake is a popular dessert that consists of a single batter that magically transforms into three distinct layers upon baking. A dense, moist custard layer on the bottom, a smooth, creamy custard layer in the middle, and a light, fluffy cake layer on top. The cake is simple to make and requires only a few ingredients, making it a quick and easy dessert that is sure to impress. This Eclair Cake is a delicious dessert that combines two layers of choux pastry with a generous amount of creamy and silky vanilla cream. I also recommend trying this delicate Cheesecake Flan. This cake is a delicious dessert that combines the creamy texture of cheesecake with the smooth, caramel-like consistency of flan. Check our full collection of Custard Desserts for more inspiration.

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Kvæfjordkake -  Norwegian Verdens Beste - World's Best Cake

I am so glad to share with you an amazing Norwegian cake, called Kvæfjordkake - or Verdens Beste ( World's Best Cake) that is absolutely delightful. This cake consists of two layers of soft vanilla sponge cake topped with crispy baked meringue and toasted almonds filled with smooth and creamy vanilla custard and whipping cream.

Course Dessert

Cuisine Norwegian

Keyword custard cake, Kvæfjordkake, Norwegian cake, vanilla custard cake, verdens beste, world's best cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 336kcal

Ingredients

Vanilla Sponge Cake

• 6 tbsp (80g) butter , room temperature
• 1/3 cup (70g) sugar
• 3 egg yolks
• 3 tbsp (45ml) milk
• 1 tsp (5g) vanilla extract
• 2/3 cup (80g) flour
• 1 tsp (4g) baking powder
• 1/4 tsp (1g) salt

For Meringue

• 3 egg whites
• 1/4 tsp (1g) salt
• 1 tsp (5ml) lemon juice
• 3/4 cup (150g) sugar
• 1/2 cup (40g) almond slices

Vanilla Pastry Cream

• 2 cups (480ml) milk
• 1/2 cup (100g) sugar
• 1/4 cup (30g) cornstarch
• 1 tbsp (10g) flour
• 3 egg yolks
• pinch of salt
• 2 tsp (10g) vanilla extract
• 1 ¼ cup (300g) whipping cream
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30ml) cold water

For Decoration

• powdered sugar

Makes: 8inch8 x 8inch round

Instructions

Prepare the vanilla pastry cream.

• It needs time to cool down before preparing the filling. 
• Place milk in a medium saucepan and bring to a simmer.
• Meanwhile whisk the egg yolks with sugar and salt until well combined. Add flour and cornstarch and mix to combine.
• Gradually add milk into the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
• Remove from heat and add vanilla extract.
• Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let cool to room temperature.

Toast the almond flakes.

• Toast the almond flakes in a pan stirring constantly.  Set aside until ready to use.

Prepare the cake layers with meringue on top.

• Preheat the oven to 325°F (165°C) and grease the bottom and sides of two 8-inch (20cm) pans and line them with parchment paper.
• Separate 3 egg whites from yolks.  Set aside.
• In a large bowl cream butter with sugar until creamy. Incorporate egg yolks one at a time. Add milk and vanilla extract.
• Sift the flour, baking powder and salt and gently incorporate into the butter mixture.
• Divide the batter evenly into the prepared pans and set aside until the meringue is prepared.
• In a large bowl whip egg whites with salt until foamy and add lemon juice. Gradually incorporate sugar and continue mixing until stiff peaks form.
• Divide meringue on top of the cake batter and spread evenly. Sprinkle on top with toasted almonds.
• Bake for 25-30 minutes until golden brown. Let cool completely.

Prepare the vanilla filling.

• Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the vanilla pastry cream, and mix to combine.
• In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate into the pastry cream mixture.

Assemble the cake.

• Turn one cake onto a serving platter so the meringue side is facing downwards. Place a cake ring around the cake and line it with an acetate sheet.
• Pour the filling over the cake and smooth the top. Add the second layer of cake with the meringue facing up.
• Cover and refrigerate for 4-6 hours or even overnight.
• Before serving dust with powdered sugar.

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Nutrition

Serving: 1 serving out of 12 | Calories: 336kcal | Carbohydrates: 38.4g | Protein: 6.1g | Fat: 18.2g | Saturated Fat: 9.7g | Cholesterol: 139mg | Sugar: 29.2g

The post Kvæfjordkake –  Norwegian Verdens Beste – World’s Best Cake appeared first on Home Cooking Adventure.

What is Castella Cake?

Castella cake is a sponge cake baked in a water bath that is known for its fluffy texture and iconic jiggle. It is made with basic ingredients and the recipe is easy to follow. It is important to follow some essential steps if you want your Castella cake to turn out right. All these steps are well described in this video.

Few Tips on How to Make Castella Cake

First and foremost, it is essential to let the eggs come to room temperature. This step will ensure that your cake turns out light and airy. Next, use cake flour for the best results. Sift the flour in order to aerate it. Whip the whites to soft peaks, not stiff peaks, to prevent cracks from forming.

Pour the batter into the prepared pan and tap the pan a few times to get rid of large air pockets. Place the pan into a larger baking tray and add warm to hot water (not boiling) into the pan, up to half of the pan. It is also crucial to use hot but not boiling water for the water bath so that the cake won’t rise too fast and crack on top. Place into the oven on the second bottom rack (not the middle) and bake for 1 hour. Do not open the oven door too soon.

Creating a delightful Taiwanese Castella Cake is easy when you follow the essential steps outlined above. Achieving the light and fluffy texture requires attention to some details but if you follow these tips, you can bake a perfect cake that will impress your family and friends. For a twist on the classic recipe, be sure to try the Chocolate Castella Cake.

Hope you will try out this delicious recipe and experience the mouth-watering taste of Taiwanese Castella Cake. We can’t wait to see your creations, so be sure to share your photos and feedback with us, and don’t forget to tag me on Instagram if you do. Enjoy!

Other similar cakes you may like to try

This Japanese Cheesecake is a popular dessert with a light, fluffy texture and delicate flavor. Made with cream cheese, eggs, sugar and little flour this cheesecake is baked in a water bath to ensure that it stays moist and doesn’t crack on top.

This Chocolate Japanese Cheesecake is a decadent twist on the classic dessert. This rich and creamy cheesecake is made with cocoa powder, giving it a deep, chocolatey flavor. The texture is still light and fluffy, making it the perfect indulgence for any chocolate lover.

These Japanese Souffle Pancakes, are a fluffy and airy take on traditional pancakes. They’re made with a batter that includes egg whites whipped into stiff peaks, giving them their signature height and lightness.

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Taiwanese Castella Cake

Are you looking to create the Perfect Taiwanese Castella Cake? Look no further! This sponge cake is a delicate, airy, and light treat that is simply irresistible. If you are a fan of this classic recipe this guide will help you make a mouth-watering sponge cake that is sure to please.

Course Dessert

Cuisine Taiwanese

Keyword castella cake, souffle cake, sponge cake, Taiwanese cake, Taiwanese castella cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 268kcal

Ingredients

• 7 eggs , separated
• 1/2 cup (110g) unsalted butter or oil
• 1/2 cup (120ml) milk
• 1 ½ tsp (7.5g) vanilla extract
• 1 cup (125g) cake flour
• 1/4 tsp (1g) salt
• 1/2 cup (100g) sugar

Instructions

• Preheat the oven to 300F (150C). Line with parchment paper the bottom and sides of an 8-inch (20cm) square pan. (preferably not a pan with a removable base, in this case, you would need to wrap the pan with heavy-duty aluminum foil).
• Separate whites from yolks and let them get to room temperature.
• In a medium bowl, sift the flour and set aside.
• In a medium saucepan add butter (or oil if preferred) and milk and place over low heat just until butter is melted. Don’t boil or simmer.
• Pour the milk mixture over the flour and mix to combine. Add egg yolks and mix to incorporate. Add vanilla extract, mix, and set aside.
• Add salt over egg whites, and whip until foamy. Gradually add sugar and continue mixing until soft peaks form. Make sure you don’t over whip, otherwise your cake might get cracked.
• Gently fold in the egg yolk mixture.
• Pour the batter into the prepared pan and rap the pan a few times to get rid of large air pockets.
• Place the pan into a larger baking tray and add warm to hot water, not boiling, into the pan, up to halfway of the pan.
• Place into the oven on the second bottom rack, not middle and bake for 1 hour and remove the pan from the baking tray.
• Serve cold or slightly warm and enjoy!

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Nutrition

Serving: 1 serving out of 8 | Calories: 268kcal | Carbohydrates: 25.6g | Protein: 7.1g | Fat: 15.5g | Saturated Fat: 8.5g | Cholesterol: 174mg | Sugar: 13.7g

The post Taiwanese Castella Cake appeared first on Home Cooking Adventure.

To make these muffin pan popovers, you will only need a few basic ingredients that you probably already have in your kitchen. The batter is similar to that of crepes or Dutch oven baby pancakes, and it’s easy to customize the flavor to your liking. If you prefer a sweet treat, you can add a touch of vanilla and sugar to the batter. For a more savory option, you can skip the sweet ingredients and add some cheese or herbs instead.

One of the best things about these muffin pan popovers is that they are incredibly easy to make. Simply mix up the batter, divide it evenly between the muffin cups, and bake until they are puffed and golden. The result is a batch of delicious popovers that are perfect for serving with butter and jam for breakfast or as a light snack any time of day.

How to make Muffin Pan Popovers

 The process begins with preheating the oven to 425F (220C) and placing a 12-cavity muffin pan on a lower shelf of the oven. Whisk eggs, sugar, salt, and vanilla extract in a medium bowl. Incorporate the flour and milk. Add melted butter and transfer the mixture into a jug for easier pouring.

Divide 2 tablespoons of butter into 12 pieces. Remove the hot pan from the oven and add one piece of butter to each cup. Return the pan to the oven for 1 minute until the butter is melted. Divide the batter into the prepared muffin pan, filling each cup about ½ to ¾ full. Bake the popovers for 20 minutes. Now reduce the oven temperature to 350°F (180C). Bake for 10-15 minutes more until they turn deep golden brown.

Serve these popovers immediately with butter and jam or as a side dish alongside your favorite dishes. 

While popovers are best served fresh out of the oven, you can also store any leftovers in an airtight container for a day or two. Just be aware that they may lose some of their crispness over time, so it’s best to enjoy them as soon as possible.

Overall, muffin pan popovers are a fun and easy twist on a classic breakfast treat that is sure to impress your family and friends. So why not give them a try and see for yourself just how delicious and satisfying they can be? If you do, don’t forget to share the photos with me on Instagram. Would love to see how they turn out for you. Enjoy!

Other similar recipes you may like to try

I really love quick ideas for breakfast and this Strawberry Dutch Baby Pancake is one of our favorite treats. It’s a pleasure to watch this pancake how it puffs in the oven and the texture is simply irresistible. Due to baking in a hot iron cast pan the pancake gets a crispy edge while the interior remains soft.

These Canelés (Cannelés) de Bordeaux are delicious French pastries that have a crispy caramelized crust and a soft custard interior. Not everybody is familiar with them but once you’ve discovered them you keep wanting for more. Even though they are made using simple basic ingredients caneles are simply out of this world.

These Homemade Crepes are another great treat for breakfast or as a snack during the day. You need only few basic ingredients to prepare the batter for the crepes and the options for filling are endless. 

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Muffin Pan Popovers

Popovers are a classic breakfast treat that are known for their light and airy texture, crispy exterior, and delicious taste. While they are traditionally baked in a popover pan, it is possible to achieve the same result using a muffin pan.

Course Bread, Breakfast

Cuisine American

Keyword easy popovers, fluffy popovers, muffin pan popovers, popovers

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 126kcal

Ingredients

• 4 small eggs , room temperature
• 1 ¼ cup (300ml) whole milk , room temperature
• 1/4 tsp (1g) salt
• 1 tbsp (15g) sugar
• 1 tsp (5g) vanilla extract
• 1 ¼ cup (160g) all-purpose flour
• 2 tbsp (30g) unsalted butter , melted
• 2 tbsp (30g) butter , divided in 12

Instructions

• Preheat the oven to 425F (220C). Place a 12 cavity muffin pan onto a lower shelf of the oven.
• In a medium bowl whisk the eggs with sugar, salt and vanilla extract. Incorporate flour and add milk. Add melted butter and pour the mixture into a jug for easier pouring.
• Remove pan from the oven. Divide 2 tablespoons of butter in 12 pieces and add a piece into each cup.
• Return to the oven for 1 minute until butter is melted.
• Pour the batter into the prepared muffin pan, about ½ to ¾ full.
• Bake the popovers for 20 minutes and then reduce the heat to 350°F (180C). Bake for another 10 or 15 minutes until the  popovers are deep golden brown.
• Serve immediately with butter and jam or simply as a side dish alongside your favorite dishes.

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Nutrition

Serving: 1g | Calories: 126kcal | Carbohydrates: 12.7g | Protein: 4.1g | Fat: 6.5g | Saturated Fat: 3.5g | Cholesterol: 68mg | Sugar: 2.8g

The post Muffin Pan Popovers appeared first on Home Cooking Adventure.

For a while now, I’ve been eager to share this delightful recipe for Japanese Soufflé Pancakes on my blog, and at long last, here it is! My family and I simply can’t get enough of these delicate pancakes; they vanish within seconds every time I make them.

As their name suggests, these Soufflé Pancakes are similar to miniature soufflés, boasting an incredibly fluffy and soft texture that’s light as a cloud. Additionally, their delicate flavor and texture will surely captivate your taste buds.

How to make Japanese Soufflé Pancakes

The recipe for these pancakes is quite simple and uses basic ingredients. However, it can be a little tricky until you figure out the best way to prepare them for your unique cooking style. Cooking time may vary slightly for everyone, depending on the type of pan you use or the heat level.

To make these souffle pancakes, first, prepare parchment paper rings and bind the ends with butter. Then, separate the egg whites from the yolks and whisk the yolks together with milk, vanilla, flour, and baking powder. In a separate bowl, whip the egg whites with salt, lemon juice, and sugar until stiff peaks form. Gently fold the whites into the yolk mixture and pour the batter into the prepared rings. Cook the pancakes over medium-low heat for 6-8 minutes on one side and 5-6 minutes on the other. Remove the parchment paper, dust with powdered sugar or maple syrup and fresh berries, and serve immediately.

I highly recommend trying out this Japanese Soufflé Pancakes recipe and discovering for yourself why my family and I adore it so much. Don’t forget to share the photos with me on Instagram as I love seeing how it turns out for you. Enjoy!

Discover our collection of Crepes and Pancakes, featuring a variety of delicious options for every taste bud.

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Japanese Soufflé Pancakes

These Japanese Soufflé Pancakes, as their name mentions, are like little soufflés, very fluffy and soft, light like a cloud, with a delicate flavor and texture.

Course Breakfast, Dessert

Cuisine Japanese

Keyword fluffy pancakes, japanese pancakes, Japanese Soufflé Pancakes, pancakes, souffle pancakes

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 3 servings

Calories 122kcal

Ingredients

• 2 medium eggs , separated
• 1 tbsp (15ml) milk
• 1/2 tsp (3g) vanilla extract
• 1/4 cup (30g) all-purpose flour
• 1/2 tsp (2g) baking powder
• 1/4 tsp (1g) salt
• 1 tsp (5ml) lemon juice
• 2 tbsp (30g) sugar
• oil for greasing the pan
• fresh berries for serving , optional
• powdered sugar and maple syrup for serving

Instructions

• First prepare the parchment paper rings, about 3 inch (8cm) wide and 1 ½ inch (4cm) high. Bind the ends of the parchment paper with a bit of butter.  
• Separate whites from yolks.
• Add milk and vanilla extract over the egg yolks and whisk slightly to combine. Sift flour and baking powder and mix to incorporate and set aside to whip the whites.
• Add salt over the whites and start whipping until foamy. Add lemon juice and gradually incorporate sugar.
• Continue whipping until stiff peaks form.
• Place a large nonstick skillet over medium-low heat.
• Gently fold the whites into the yolk mixture.
• Slightly grease the pan with vegetable oil and place the rings in the pan.
• Divide batter evenly.
• Pour about 1 tablespoon of water to create steam, cover and cook the pancakes for about 6-8 minutes.
• Gently flip the pancakes, add another tablespoon of water if evaporated, cover and cook for another 5-6 minutes.
• Gently remove the parchment paper and transfer pancakes to a serving platter.
• Serve imediately, dusted with powdered sugar or maple syrup and fresh berries. The pancakes may deflate slightly after cooking. Enjoy!

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Nutrition

Serving: 1 serving out of 3 | Calories: 122kcal | Carbohydrates: 18.6g | Protein: 4.9g | Fat: 3.1g | Saturated Fat: 1g | Cholesterol: 110mg | Sugar: 10.7g

The post Japanese Soufflé Pancakes appeared first on Home Cooking Adventure.