Lemon Posset Shortcakes

As you’ll recall, once a month, one of the recipes I bake goes to my friend and co-worker, Gilad.  Unfortunately, at the end of this month (so, at the end of this week!), he’ll no longer be my co-worker. 😦 I’m glad he’s not leaving the area, and I’ll still see him at least once a month through this year, though! 🙂 Anyway, I had a hard time picking what to give him this month, so I let him choose. He said he loved lemon, so this was it!

Posset shortcakes!
Posset shortcakes!

I haven’t tried these yet, though the leftover posset was delicious. Maybe he’ll let me have a taste tomorrow!

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White Gold Passion Genoise

I’ve finally baked every cake in one of the chapters in Rose’s Heavenly Cakes! The last one on my sponge cakes list is the white gold passion genoise. I was lucky enough to find frozen passion fruit puree at the little “Mi Tienda Latina” grocery store in downtown Kitchener by the bus depot. This cake has a lot of different components and a lot of steps to it, but none of those steps are anything we haven’t done before as part of this bake-through. I’m going to let the pictures do most of the talking again this time, since there are a lot of them!

To start off with, I got out and weighed/measured all of the ingredients for all of the various components of this cake. Many of them needed to either thaw or come to room temperature, so I figured getting everything set out at once was the easiest way to do things.

Genoise Ingredients
Curd Ingredients
Syrup Ingredients
Custard and Buttercream Ingredients

Whew! That’s a lot of bowls! Time to start consolidating some of those things.

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Génoise Très Café

Let me preface this post by saying: I can’t stand coffee. I like the smell (I have since I was a kid), but the taste is just awful. Even flavoured coffees just don’t do it for me. That being said, this week’s selection with the Heavenly Cake Bakers is a génoise with coffee three ways, and I’ll admit to having enjoyed it. There’s instant espresso powder in the génoise, then it’s brushed with a coffee liqueur syrup, and frosted with a whipped mocha ganache. Relatively simple ingredients, and a simple procedure, if you’ve been baking along. I think this is the 4th génoise we’ve made. It’s pretty similar to a chiffon, and we’ve made 3 of those, so far. Or at least, I have. Let’s bake!

Eggs, clarified butter, vanilla, sugar, flour, espresso powder, and a prepared pan. The eggs are from my aunt’s hens. I love baking with these!

Mise en Place

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True Orange Génoise

I first made this cake back in the fall, to satisfy a request from the guy I buy my winemaking supplies from. Of course, I didn’t have Seville oranges, then. I wouldn’t have had Seville oranges for this version either, if Vicki of Heavenly Cake Walk hadn’t been hugely generous and sent me some all the way from California. They made the trip quite well, with only one of them starting to turn green and fuzzy, and without that one, I had about 1/4 cup of extra juice, so it worked out about perfectly.

Sevilles, from Sacramento
Sevilles, from Sacramento

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