Lemon Pastry Squares (a.k.a Lemon Brownies) - a new take on Lemon Bars! by Salad Foodie

This recipe has been circulating around the Internet as “Lemon Brownies”, but I think it deserves a more descriptive name. These treats are a delicacy and are more “dainty” than brownies. They have no chocolate, are not brown, and NOT as sweet nor…

Dominican Cake by Yolanda Fernandez

The Dominican is the most popular in the Dominican Republic. Dominican-Americans here in the the States also make it and sell it by the pound. It is a heavy cake but the frosting is light and fluffy.

Chocolate Chiffon Cake by Robyn Savoie

Chocolate chiffon cake is a light and spongy cake. Goes well with a heavy chocolate ganaché coating.

CHOCOLATE ITALIAN SPONGE CAKE by For the Love of Italian Cooking

An Italian chocolate sponge cake has only four ingredients: eggs, sugar, flour and cocoa powder. Vanilla can be added to enhance the chocolate flavour. The beauty of this cake is that it has no fat, no dairy, and no leavening agents. Stiffly beaten egg whites make this cake airy, soft, and spongy.

Lapis Surabaya (Spiku) by Christine

Indonesia's signature layer cake, Lapis Surabaya or Spiku, is so dear to most of Indonesians. The cake is commonly used for the base cake of decorated wedding and birthday cakes in Indonesia. Usually, the original recipe of Lapis Surabaya would require lots of egg yolks for the cake batter but the one that I found in my cooking…

Butter Cocoa Cake by Navaneetham Krishnan

Impressive, moist and soft like crazy.

Pumpkin cake. by Navaneetham Krishnan

Super moist, crumbly and slightly sweet (oh yes, I like to keep it minimal) cake.

Chocolate Genoise by Navaneetham Krishnan

Light, crumbly and melt in the mouth cake.

Chocolate-Mascarpone Mousse Cupcakes by Angellove's Cooking