Coffee Cake & Checkerboard Cake

I am in love with this basic sponge cake from Cuoca... It is amazingly light and delicious, you can eat it on its own, and it works magically as any birthday cake base... The feel you cut into it is just as what you get from outside... and yet it is only achieved with pure eggs, sugar, vanilla extract, melted butter and cake flour! Yes, no baking powder, no ovalette, no additives, no enhancers AT ALL!!! 

I have been using the same recipe since the first time when I did the green tea swiss roll. And, it turns out beautifully each time! Almost zero shrinkage and the crumb structure inside is amazingly fine, yet is strong enough to withstand movement even after it has been sliced thinly. 

I have tried making checkerboard cake for orders and look at the black and white cake. Just play around with the basic vanilla sponge recipe and you can make a hundred flavours just by changing the ingredients. 

Look at the very fine crumb structure! Its definitely something that I have been searching for the past 2 years and finally got it!!! Sooooo very the HAPPY!

Easily handled... no breakage while maintaining its soft-as-silk texture

Viola~ Transformed into a Monchhichi cake! LOVE IT!!! Best thing is, everyone LOVES the cake! And has amazing compliments for it.... :) Contented....