I like to think of cream cheese frosting as cheesecake on cake. This recipe is quick and easy to prepare, and you can use it on cakes of many sorts, like a sponge cake, or a red velvet cake.
The following component is a nice surprise on a cake. It looks like any other spongecake, but once you bite into it, you get the fragrance of almonds and orange which make it a remarkable element in your desserts.
So many recipes call for beaten egg whites. Whether you are making a cake, a mousse, a soufflé, a meringue, macarons or any other dessert, the objective is almost always the same: incorporate air into the base or flavourings of your dessert. Here is a quick guide of things to do when beating whites.
