Shelby, Author at Generic Jon Eric

POG Cake

Shelby — Sun, 26 Jul 2026 22:09:19 +0000

POG Cake

Zesty orange chiffon cake filled with tropical passion fruit-guava jam, topped with creamy guava frosting and a tangy li hing dusting.

Author Shelby

Equipment

Scale
2 8-inch round cake pans
Parchment paper
2 Mixing bowls
Mixer Hand or stand mixer
Rubber spatula
Whisk
Fine grater or microplane
Small saucepan
Offset spatula
Cooling rack
Cake board or serving plate
Cake box for transport

Ingredients

Orange Chiffon Cake

257 g Cake flour
300 g Sugar Fine, divided into 250g for batter and 50g for egg whites
12 g Baking powder
5 g Salt
110 g Neutral oil
95 g Egg yolks about 5 large yolks
240 g Egg whites about 8 large whites
2 g Cream of tartar about 1/2 teaspoon
4 g Vanilla extract
10-20 g Orange zest and lemon zest Finely grated, about 2 oranges, 1 lemon
120 g Orange juice About 2 oranges
75 g Guava jam Used Trader Joes brand. Thinned with 15 to 20g orange juice or water, until smooth
1-2 drops Pink or red food coloring Optional

Passionfruit Guava Filling

180 g Frozen passion fruit segments From PCC or Walmart. If using juice, may need to add more cornstarch for more stability
60 g Guava jam Used Trader Joes brand
50 g Sugar Granulated sugar
15 g Orange juice About 1/2 an orange
15 g Cornstarch
45 g Cold water
1 Pinch Salt
Sprinkle Li Hing powder

Stabilized Whipped Frosting

390 g Heavy cream Cold, pop in freezer for a few minutes before using
105 g Cream cheese Full-fat
65 g Powdered sugar
4 g Vanilla extract
30-45 g Passionfruit juice or POG juice Optional

Toppings

Li Hing powder
Dehydrated orange slices
Passionfruit pulp or seeds
Edible flowers

Instructions

Cake

• Preheat oven to 325 F.
• Sift together cake flour, 250 grams of sugar, baking powder, and salt.
• In a separate bowl, whisk oil, egg yolks, vanilla, orange zest, orange juice, and thinned
guava jam.
• Combine wet and dry ingredients until just smooth.
• Beat egg whites with cream of tartar to soft peaks. (Sift cream of tarter in)
• Gradually 50 grams of the reserved sugar from the egg-white portion and beat to stiff but
not dry peaks.
• Fold egg whites gently into batter in 3 additions.
• Divide batter evenly between pans. It should be 500-620 grams per pan.
• Bake 30 to 35 minutes. Wait until the center doesn’t look wet or jiggly. The toothpick
test will not work with this cake. You will want to tap the top and it will be soft but not
wet, slightly springy.
• Cool 10 minutes, then turn out and cool completely. When flipping, flip back to rightside
up.
• Wrap in saran wrap and refrigerate.

Filling

• Combine passionfruit puree, guava jam, sugar, and orange juice in a small saucepan.
• Bring to a gentle simmer.
• Stir in li hing powder.
• Mix cornstarch and cold water into a smooth slurry. It will thicken as it cools this should
be pretty thick so it doesn’t run out of sides of cake when assembled.
• Whisk slurry into fruit mixture and cook until glossy and thick.
• Cool completely, then refrigerate until spreadable.

Frosting

• Beat cream cheese until smooth.
• Add powdered sugar, vanilla and cold heavy cream.
• Beat to firm peaks that still look soft and airy.
• Pour in desired juice if using.
• Keep chilled until ready to use.

Assembly

• Level cake layers only if needed.
• Place first layer on cake board with small dollop of frosting to hold in place.
• Pipe or spread a frosting border around the edge to hold filling.
• Spread passionfruit-guava filling inside the border.
• Add second cake layer.
• Apply a thin crumb coat.
• Chill 30 minutes.
• Frost with final coat.
• Chill again before decorating.

Decoration

Choose one or combine a few.
• Light dusting of li hing powder on top.
• Li hing glaze: mix a little powdered sugar, li hing powder, and warm water or passionfruit
juice.
• Orange slices or orange zest on top.
• Passionfruit pulp spooned sparingly over the center.
• A few edible flowers for a tropical look.

The post POG Cake appeared first on Generic Jon Eric.

Hawaiian Mac Salad

Shelby — Mon, 29 May 2023 20:34:29 +0000

Hawaiian Mac Salad

Servings 8

Ingredients

1 lb Elbow Macaroni
1 cup Carrots Grated
0.5 Small Onion Grated
1.5 cup Mayo Best Foods Brand
0.25 cup Milk
2 tbsp Mirin
2 tsp Apple Cider Vinegar
0.75 cup Peas frozen
.25 cup Green Onion sliced
Salt/Pepper to taste

Instructions

Set desired amount of peas out from freezer.
Cook macaroni as directed (I try and buy the ones with the ridges).
Grate carrots and onion.
Chop the green onion.
Mix together the mayo, milk, mirin, vinegar, salt and pepper.
Transfer mac to a large bowl, cover in liquid mixture (start with only 3/4th of the mix) while evenly distributing the carrots, onions and peas. Mix well.
Add in the rest of the ingredients per taste, set some green onion aside for garnish at end.
Transfer to serving bowl and finish with green onion.

The post Hawaiian Mac Salad appeared first on Generic Jon Eric.

Watermelon Poke Recipe

Shelby — Sat, 22 Aug 2020 01:17:05 +0000

Watermelon Poké

A fresh and vegan spin on one of the main dishes of Native Hawaiian cuisine, poké.

Servings 6 people

Ingredients

Watermelon Poké

1 Small Seedless Watermelon (6 cups) peeled and cubed
2 tbsp Olive Oil

Watermelon Poké Marinade

3 tsp Tahini
6 tbsp Soy Sauce
2 tbsp Rice Vinegar
1/2 Lime juiced
2 tsp Dry Crushed Red Pepper Flakes
1 tsp Garlic about 1 clove
1 tbsp Sriracha
2 inches Ginger grated
4 Green Onions
3 tbsp Sesame Oil

Sushi Rice

3 cups Sushi Rice or Calrose Rice (water will be different)
3 cups Water
1/4 cup Rice Vinegar
2 tbsp Sugar
1 tsp Salt

Toppings

1 Avocado sliced
2 Carrots julienned
1/4 Onion julienned
4 Green Onions sliced
1/2 cup Imitation Crab diced
1 Jalapeño Pepper sliced
1 sheet Nori cut into strips
1 cup Seaweed Salad
1/3 cup Edamame
1/4 cup Sriracha Mayo
3 tbsp Pickled Ginger
1 tbsp Sesame Seeds

Instructions

Marinade the Watermelon

Mix together the tahini, soy sauce, rice vinegar, lime, dry crushed red pepper flakes, garlic, sriracha, ginger, green onions, and sesame oil in a bowl.
Drain the watermelon juice out then pour the mixture over the cubed watermelon.
Stir and cover. Leave in the fridge to marinade for up to 24 hours.

Cook the Watermelon Poké

Add the olive oil to your pan and set to medium/high heat.
Put in the marinated watermelon and bring to a boil. Put on the lid.
After boiling for 20 minutes, turn the heat down to low/medium and let simmer/reduce. About 20 minutes. Stir occasionally.
Take the lid off, then continue simmering until sauce is reduced to a sticky consistency. Stir occasionally.

Cool the Watermelon Poké

Put the watermelon poké in a bowl and let sit in the fridge for about an hour, or until cooled.
If you are looking to speed things up, you can spread out on a tray and put it in the freezer for 10 minutes, or until cooled.

Assemble the Poké Bowl

Add the rice to the bowl to your liking and add the watermelon poké. Top your bowl with any of your desired toppings.

Notes

Note: To make sriracha mayo, mix sriracha and mayo 1:1.

Sub the soy sauce for gluten free soy sauce to make it gluten free.

Jon Eric: “Feeling crazy and want to add meat to the non-meat dish? Add SPAM!”

This is Shelby’s recipe!

The post Watermelon Poke Recipe appeared first on Generic Jon Eric.