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Cakes & Squares

Vanilla Bean Cupcakes

I think we could all agree that cupcakes are a classic favourite, and it’s something that the gluten-free population often misses out on. That’s why Chef Hamid and I carefully created a version that brings back the wonderful taste and texture of your oldread more…

Blueberry London Fog Cake

The London Fog drink was thought to have been invented in Vancouver in 1996 by a clever barista at the Buckwheat Cafe when a pregnant customer could not drink her usual caffeinated drink. I , an earl grey-loving- Vancouverite (and a frequent user ofread more…

Angel Food Cake

Grams/ Weight Measurement Yield = 1×8” pan 5 g lemon juice 10 g vanilla 190 g egg white (6) 3.5 g cream of tartar 1.5 g salt 150 g white sugar 50 g icing sugar 80 g Nextjen All Purpose Baking Blend (flour) Siftread more…

Brownies

Grams/ Weight Measurement Yield = 1 x 8” x 8” tray 150 g butter 300 g brown sugar 20 g vanilla 4 g salt 2 eggs 240 g melted 70% dark chocolate or dark chocolate chips 150 g Nextjen All Purpose Baking Blend (flour)read more…

Carrot Cake

Grams/ Weight Measurement Yield = 8” x 10” cake 15 g vanilla 120 g butter 220 g brown sugar 2 eggs 35 g oil 5 g cinnamon 5 g pumpkin pie spice 1 g ginger 5 g salt 225 g grated carrot 25 gread more…

Devils Food Cake

Grams/ Weight Measurement Yield = 10 portions 100 g cocoa 150 g dark brown sugar 200 g boiling milk (or water) 50 g espresso (or strong coffee) 2 g salt 160 g butter 150 g brown sugar 15 g vanilla 6 eggs 220 gread more…

Genoise Sponge Cake

Grams/ Weight Measurement Yield = 10 x 12” cake 100 g melted butter 200 g white sugar 20 g vanilla 2 g salt 6 eggs separated 10 g baking powder 220 g Nextjen All Purpose Baking Blend (flour) Whip egg whites with salt andread more…

Hazelnut Brown Butter Cake

Grams/ Weight Measurement Yield = 2 x 10” rounds, or 12” x 16” rectangle 140 g toasted hazelnut, pulsed in food processor until a mulch (any nut or seed works) 5 g salt 400 g brown sugar 250 g milk 3 eggs 230 gread more…

Jelly Roll Sponge

Grams/ Weight Measurement Yield = 1 12” x 16” cake 6 egg whites 150 g white sugar 1.5 g salt 6 egg yolks 10 g vanilla 60 g fine ground pistachios (or almonds) 150 g Nextjen All Pupose Baking Blend (flour) Whip egg whitesread more…

Pound Cake

Grams/ Weight Measurement Yield = 16 portions 400 g butter (room temperature) 200 g white sugar 200 g brown sugar 20 g vanilla 4 g salt 20 g lemon juice (optional) 1 lemon, zested (optional) 8 eggs 440 g Nextjen All Purpose Baking Blendread more…