March 21st 2019: I was on spring break last week and made this blood orange chiffon cake (You know chiffon cakes are by far my favorite!!) with chocolate/cookie butter butter frosting. I was super inspired by the citrus and chocolate combination and thought the two would go great together. Lo and behold...

Also, citrus and berries are the only two types of fruits in season, or at least in stores. Might as well attempt to make the two work out yeah?

June 10th 2019: Well, seems like I didn't finish this draft. Another cake it is! We shall use the same method as we did in the black forest cake I just wrote about. P.S. I think I still have an addiction to Biscoff cookies (Speculoos, Lotus cookies, whatever you may call them). A hats off to the inventor of these delicious European biscuits!


  • 10 eggs, separated
  • 190g cake flour, more if needed
  • 80g vegetable oil
  • 80g milk
  • 40g juice of blood oranges
  • 120g granulated sugar
  • 1 pint heavy whipping cream
  • 60g sugar
  • 10g cocoa powder
  • 2 tb Biscoff cookie butter, if so desired
  • 6 Biscoff cookies, crushed

The How-Tos:

  1. Separate eggs into two clean bowls.
  2. Measure out the cake flour.
  3. Heat up the oil on the stove (medium heat) for 2-3 minutes until fairly hot.
  4. Sift dry ingredients into the oil. Mixture will thicken a bit.
  5. Combine milk and blood orange juice together.
  6. Add the yolks. Add the orange milk mixture. At this step, the batter will look curdled, but that is fine. Be patient and keep mixing (spatula or whisk).
  7. If needed, add more flour until a thick consistency is reached.
  8. Beat the whites on Speed 4 and add sugar in 2 batches. Reach stiff peaks. With many whites, it is easy to over beat.
  9. Using a whisk (NOT spatula), whisk the beaten egg whites into the yolk mixture in 3 stages. Be careful not to over mix the batter.
  10. With two 6 inch round cake pans (lined on the bottom only), pour the final batter evenly between the two pans.
  11. Steam bake in a bain-marie at preheated oven 350F for 10 minutes. 315F for 30 minutes. 300F for another 30 minutes. 315F for the last 10 minutes.
  12. Take the layers out from the oven and let cool for 30 minutes. Run a knife along the edges, and take the cakes out. In the 30 minutes, place a clean mixing bowl in the freezer, along with its whisk attachment.
  13. Cut the top part (cracked) of each cake off. Use as a snack :D... Then, cut each cake into two layers. You now have 4 layers but will only be using 3.
  14. Take the mixing bowl out from the freezer and place the heavy whipping cream inside. Add the sugar, cocoa powder, and cookie butter. Beat on high until stiff peaks form. Better not to over whip this mixture.
  15. Assemble: 1 cake layer, brush on some milk, place a thin layer of whipped cream on top, sprinkle crushed Biscoff cookies on the whipped cream, cover with more whipped cream. Repeat this step twice more, and finish with your last, fourth, top layer.
  16. Have fun eating >:D

-Emily xx